Wednesday, March 4, 2015

Breakfast Casserole

This recipe is adapted from Betty Crocker. I have some other favorite Breakfast Casseroles recipes on the Blog.
Just when I think I've seen them all, another one comes along and looks delicious.
Here's another one. It's adapted to be vegetarian by using a Vegetarian Bulk Sausage.

Breakfast Casserole

Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 9" X 13" Casserole dish, sprayed with a non stick vegetable spray or brushed well with Vegetable Oil.

1 lb. of bulk sausage, I use 1 package of Vegetarian Lightlife Gimme Lean Ground Sausage Style.(1 package of this is equal to 1lb. of bulk sausage.
2 TBS Vegetable if using Vegetarian Sausage.
1 large Red Bell Pepper, diced
1 Vidalia Onion, diced
3 C frozen Hash Browns, so not thaw.
3 C shredded Sharp Cheddar Cheese, divided
3/4 C Bisquick
2 C Whole Milk
6 Eggs, beaten
Salt and Pepper to taste

In a large skillet on medium heat:
Sausage, sauce the vegetarian in the Oil.
Bell Pepper
Sauce until Onions are tender.

In a large mixing bowl:
Sausage Mixture
1 1/2 C Cheese
Mix well.
Spoon into the casserole dish.

In another bowl:
Salt and Pepper to taste
Whisk well.
Pour over the Sausage Mixture in the dish.

Bake for 30 - 35 minutes.
Sprinkle with remaining Cheese.
Return to bake for 3 minutes.
Serve Hot

Peace in the Kitchen!

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