Zutaten für Easy Breakfast Casserole Ole
- 6 large eggs
- 1 cup milk
- 1/2 cup chopped green bell pepper
- 1/2 cup chopped onion
- Garlic
- Basil
- Oregano
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt
- 1 pound cooked and crumbled sausage
- 2 pounds potatoes
- Mozzarella Cheese
- 1/2 cup salsa
- 4-8 tablespoons butter
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1 1/2 cups shredded cheddar cheese
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Zubereitung von Easy Breakfast Casserole Ole
- Preheat oven to 350°F (175°C).
- In a large bowl, whisk together 6 large eggs, 1 cup milk, 1 teaspoon chili powder, 1/2 teaspoon cumin, 1/4 teaspoon salt, and 1/4 teaspoon black pepper until frothy.
- Add 1 pound cooked and crumbled sausage, 1/2 cup chopped green bell pepper, and 1/2 cup chopped onion to the egg mixture and gently fold to combine.
- Cut 2 pounds potatoes into 1/2-inch cubes. Grease a 9x13 inch baking dish.
- Add the cubed potatoes to the prepared baking dish.
- Pour the egg mixture evenly over the potatoes.
- Dot the top with 4-8 tablespoons of butter.
- Pour 1/2 cup of your favorite salsa over the casserole.
- Sprinkle 1 1/2 cups shredded cheddar cheese over the salsa.
- Cover the casserole with aluminum foil and bake for 45 minutes.
- Remove the foil and bake for another 15-20 minutes, or until the edges are golden brown and the eggs are set. Check every 5 minutes to avoid over-browning.
- Let the casserole cool slightly before serving. If making the night before, skip steps 8 & 9 and add the salsa and cheese just before baking.
Nutrition Information (Approximate per serving)
Sodium
31 g
Sugar
10g
Fat
59g
Carbs
5g
