Hearty Sausage & Red Potato Breakfast Casserole

Ingredients:

8-10 Red Potatoes washed and sliced.

6 Slices of day old bread (I used Kings Hawaiian Rolls)

Butter

Sausage (I used spicy links)

6-8 eggs

Half & Half  1/2 cup.

Green Onion (chopped, separate a little of the tops to use to garnish the dish)

Fresh Mozzarella Cheese

Shredded Cheddar Cheese

Salt & Pepper

Place your washed and sliced red potatoes in a skillet add salt and pepper along with a good dose of butter, fry until done. Remove from heat and place the cooked potatoes in a holding bowl until needed. In the same skillet add your sausage. I’m not sure which type you will choose to use so cook according to directions. I cooked links. Once mine were cooked I removed them from the heat and sliced into bite size pieces.

You’ll need an ovenproof baking dish, butter the bottom and sides generously. Cube your day old bread, or… I used our King’s Hawaiian rolls that were close to the use by date. Which added just a hint of sweet to the savory casserole.

Now that you have everything chopped and cooked, all that is left to build your breakfast/brunch casserole.

As per the instructions above you’re baking dish should be oven safe and generously coated with butter (or cooking spray if you’d like). Then layer in the cubed bread, topped with fried red potatoes, next add in your sausage and then top with chopped green onion (I saved some of the chopped greens to add to the casserole just before serving).

Then add fresh mozzarella cheese.

Add a layer of shredded cheddar cheese.

In a bowl whisk together your eggs with a little salt and pepper. Then add in 1/2 cup of half & half. Now pour this over your casserole. Note* you may need more eggs, depending upon if you like more or less, eggs in your casserole.

Place in your oven loosely covered with foil (to prevent the cheese from burning) and bake at 375 degrees for 30 minutes. Then remove the foil and continue to bake 10 minutes or until a knife comes out of the center clean (no runny egg). Remove from the oven a let sit for 10-15 minutes before serving. I sprinkled the leftover tops from the green onion just before serving. I placed salsa, hot sauce, and sour cream out for our guests.

Perfect for a holiday breakfast or brunch. Create your casserole the night before and place in the refrigerator covered with foil. Remove from the refrigerator for 30 before baking. I have a phobia about glass breaking in the oven so I place my casserole dish (after resting 30 minutes from the refrigerator) into a cold oven and then turn the oven on. Yes, I’m OCD paranoid like that. When I was very young as I was learning how to wash dishes. I was washing a heavy glass bowl in fairly hot water and then I…. can you guess… held it under the cold water to rinse… bam it shattered in my hand and a large piece flew across the room and embedded in my mother’s foot. So yeah, I’m a little paranoid.

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