Brunch Casserole
Recipe: #11905
January 17, 2014
Categories: Breakfast, Pork Sausage, Potatoes, Sunday Dinner, Oven Bake, more
"I found this recipe on the Betty Crocker web site, although it's called a brunch casserole I actually made it on a Sunday to serve for a Monday dinner"
Ingredients
Nutritional
- Serving Size: 1 (370.4 g)
- Calories 521.9
- Total Fat - 36.4 g
- Saturated Fat - 14.2 g
- Cholesterol - 228.2 mg
- Sodium - 1273 mg
- Total Carbohydrate - 21.2 g
- Dietary Fiber - 2.7 g
- Sugars - 8.1 g
- Protein - 27.2 g
- Calcium - 404.8 mg
- Iron - 2.4 mg
- Vitamin C - 51.8 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Spray 3-quart casserole dish with cooking spray.
Step 2
In 4-quart bowl, cover potatoes with 10 cups boiling water. Let stand 3 minutes. Drain well; return potatoes to bowl.
Step 3
In 12-inch skillet, cook sausage over medium heat 5 minutes. Add bell peppers; cook 4 minutes, stirring frequently, until sausage is no longer pink and peppers are tender. Drain. Add sausage mixture to potatoes in bowl; stir in onions and 1/2 cup of each of the cheeses. Spread in baking dish.
Step 4
In medium bowl, beat milk, salt, pepper and eggs until blended. Pour over sausage-potato mixture; sprinkle with remaining 1/2 cup of each cheese. Cover; refrigerate 8 hours or overnight.
Step 5
Heat oven to 375°F.
Step 6
Uncover baking dish. Bake 50 minutes or until light golden brown and cheese is melted. Let stand 10 minutes before serving.
Tips
No special items needed.