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Catalina Breakfast Bake

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I’ve been  tasked with making a breakfast dish for church on the 4th Sunday of each month – and I need to make enough to last for both Sunday   services.  That’s a lot of breakfast – which means that the more complex dishes are out of the question.  It has to be fairly simple, and able to be made in quantity.

 

My thoughts   immediately turned to some sort of breakfast casserole – but the recipes I   found online all looked bland.  Folks that know me know that I don’t do anything bland!  So, I’ve spent the last couple of days   experimenting with my own combinations of ingredients, and I’ve hit upon what I believe to be the perfect blend.  It’s a delicious combination of egg, breakfast sausage and cheese, with green chilies   added to give it the requisite Southwestern flair.  This morning, I was finally able to nail down the correct proportions of ingredients, so I present it to you now.  When you create your own recipe, you of   course get naming rights, so I named it as I saw fit.

One note to   add, it seems to work out better to assemble it the night before, to allow the croutons to absorb some of the liquid.  And speaking of liquid, if it seems too watery, cut down the milk next time around.

1 lb Ground breakfast sausage
1 medium Onion, diced
2 Tbs Canola oil
1-1/3 cup Frozen hash brown potatoes
9 large Eggs
¾ cup Milk
1-4oz can Chopped green chilies
1 Green bell pepper, diced
1 Red bell pepper, diced
1 tsp Red pepper flakes
1 tsp Ground mustard seed
1 tsp Paprika
1-1/2 cups Seasoned croutons
2-1/2 cups Mild cheddar cheese
A/R Salt
A/R Pepper
In a medium skillet, sauté sausage and   diced onion. Drain; set aside.

In a mixer on low speed, combine hash browns, eggs, milk, green chilies, bell peppers, pepper flakes, mustard seed, paprika, and 1 cup cheese.  Mix   thoroughly; add sausage mixture and mix until coated thoroughly.

Cover the bottom of a 9”x13” baking dish with   croutons, and then pour egg mixture over top, taking care to cover the   croutons thoroughly.  Cover mixture   with remaining cheese.  Wrap tightly,   refrigerate overnight.  The next morning, bake in a preheated 400° oven for 45 minutes until cheese starts to   get bubbly.  Allow to rest 5 minutes before serving.

 

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About azdon

I believe that my unique combination of education, ability and experience would be a real asset to your company, in any capacity that… Wait a minute – this isn’t a résumé, it’s a profile – I’m sorry, I was confused for a moment. In that case, I’ll just say that I live in the beautiful desert Southwest, I’m extremely happily married, I have everything I need and almost everything I want. Is that good enough? And one more thing… I probably wouldn’t be much of an asset to your company.

7 responses »

  1. Can’t wait to try it, and I like the name!

    Reply
    • Thank you, Nicole! Make sure to grab some before it’s gone! Another good thing about this recipe – it smells REAL good as it bakes! I think you could also use 1″ pieces of bacon in it instead of sausage if you want… I must investigate that angle–oh, the sacrifices I make for my readers…

      Reply
  2. This looks fantastic! This would be great tti take to work when we have a breakfast or brunch potluck- now I know what to bring next time I go in. Thanks for the recipe.

    Reply
    • You’re welcome! This one is perfect for a potluck – and leftovers can easily be warmed in the microwave the next day. But hopefully you won’t have leftovers!

      Reply
  3. I have decided I am going to make this for Easter Morning for the family! What a delicious way to greet the Easter Bunny! I have wanted to make it for quite awhile, but couldn’t justify making it for just myself. (Besides the fact I would eat it all!!) BTW-This guy really can cook! I am living proof. He made a mean prime rib when I was there before Christmas that made a prime rib lover out of me! And French dip sandwiches the next day! I tell ya I was in heaven!!!!!

    Reply

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