Breakfast Casserole
Looking for a delicious and easy breakfast recipe? Try this breakfast casserole made with fresh quail eggs. It’s the perfect dish for a cozy morning at home or for impressing guests at a brunch gathering. Watch as we show you how to create this tasty morning treat!
Ingredients (for full 9×13 casserole)
- 1/2 cup butter, (1 stick)
- 1 (30-oz) package shredded hash brown potatoes
- alt and pepper to taste
- 1 pound breakfast sausage
- 1/2 green pepper, chopped
- 1/2 red pepper, chopped
- 1/2 small medium, diced
- 1 & 1/2 cups shredded Monterey Jack cheese
- 8 large eggs
- 1 garlic clove minced
- 1 & 1/3 cups half and half
- 1 teaspoon garlic powder
- 1 teaspoon oregano
- 1/4 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
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Preheat the oven to 400° F.
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Add hash browns to a prepared 9×13 inch dish. Spread them out evenly.
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Melt 1/2 cup butter in a small bowl in the microwave and pour the butter over the hash browns.
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Sprinkle with salt and pepper.
- Meanwhile, chop up green pepper, red pepper and onion.
- Add sausage and all the veggies and garlic to a skillet set over medium high heat. Break up the sausage and saute for 5-7 minutes, until the sausage is browned and the onion is getting soft. Drain the grease if there is any.
- Add the cooked sausage mixture on top of the baked hash browns.
- Sprinkle 1/2 of the cheese over the top.
- In a large bowl whisk the eggs, half and half, and seasonings…salt and pepper to taste
- Pour the egg mixture over the casserole, making sure to distribute evenly.
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Bake for about 35-45 minutes, until the edges are browned and bubbly, and the center doesn’t jiggle a lot when you shake the pan. You may need to cover with foil last 10 minutes so it doesn’t brown to much.
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Take out of the oven and let set for 5 minutes before serving.
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