BREAKFAST CASSEROLE
Having a go-to breakfast casserole recipe can be a lifesaver for brunch parties or when hosting overnight guests. It takes a little planning, but you can do the majority of the work ahead of time and just cook it in the morning. I love the thought of sneaking down to the kitchen while everyone is still asleep and popping a big baking dish of hearty goodness into the oven so guests wake up to the smell of breakfast waiting for them. SERVES 8 TO 10
PREP TIME: 10 minutes
COOK TIME: 1 hour, 40 minutes
3 tablespoons extra-virgin olive oil, divided
¼ onion, chopped (2 to 3 tablespoons)
1 garlic clove, minced
1 large sweet potato, diced
8 ounces mushrooms, sliced
Salt
Freshly ground black pepper
10 ounces breakfast sausage
10 eggs
2 tablespoons sliced scallion, for garnish
- Preheat the oven to 350°F.
- In a large skillet over medium heat, heat 1½ tablespoons of olive oil. Sauté the onion and garlic until the onion is slightly translucent, about 5 minutes. Add the sweet potato, and cook until fork-tender, about another 15 minutes. Spoon the mixture into an 8-by-12-inch baking dish.
- Add the remaining 1½ tablespoons of olive oil to the skillet, and sauté the mushrooms until browned, 5 to 7 minutes. Season with salt and pepper, and add them to the baking dish as a second layer.
- Add the sausage to the skillet, and cook until no more pink remains, 7 to 10 minutes. Season with salt and pepper, and add to the baking dish as a third layer.
- In a large bowl, whisk the eggs well, season with salt and pepper, and pour over the casserole mixture in the baking dish. Bake for about 1 hour, or until the eggs are no longer runny.
- Serve hot, garnished with a sprinkle of sliced scallion.
VARIATION 1 BLT CASSEROLE: Replace the sausage with bacon, and serve the casserole topped with ½ cup chopped lettuce and a side of Ranch Dressing (here).
VARIATION 2 PIZZA CASSEROLE: For meat lovers, skip the sweet potato and add 6 ounces sliced pepperoni to the casserole dish. Serve with a side of warm (sugar-free) pizza sauce.
PREP TIP: Assemble the casserole up to the end of step 4 ahead of time, and refrigerate until ready to bake. Add the eggs and bake the morning you plan to serve the casserole.
