Cheesy & Colorful Breakfast Casserole

Submitted by clubfoody

"Colorful, cheesy and delicious, this is a great recipe to have on hand when you have company over or hosting a brunch. VIDEO https://youtu.be/5rgEHXx1NsM"

 

• Ready In: 1hr 15mins
• Ingredients: 15
• Serves: 8

ingredients

• 3 medium russet potatoes, peeled and cut into pieces
• 6 large eggs
• 1⁄2 cup whole milk
• 1 teaspoon italian seasoning
• 1⁄2 teaspoon dried rosemary
• 1⁄4 teaspoon sea salt, ground (or to taste and divided)
• 1⁄4 teaspoon black pepper (or to taste and divided)
• 1 lb hot Italian sausage, casing removed
• 1 cup white onion, chopped
• 1⁄2 cup red pepper, chopped
• 1⁄2 cup poblano pepper, chopped (substitute green bell peppers)
• 3 cups button mushrooms, washed and sliced
• 2 large garlic cloves, pressed
• 2 1⁄2 cups sharp cheddar cheese (shredded and divided)
• 1⁄8 teaspoon sweet paprika

directions

1. Preheat oven at 375º and generously grease a 3-quart dish; set aside.
2. Using either a box grater or a food processor, shred the potatoes. Drop them on a clean dish towel, gather the corners, hold the top tightly and squeeze it firmly to remove the excess moisture.
3. Transfer the shredded potatoes to a microwave-safe bowl and cover tightly with cling film.
4. Cook in the microwave for 2 minutes on High. Remove the bowl from the microwave, lift the plastic wrap, stir very well and return the bowl back to the microwave for another 2 minutes. Repeat these steps until they’ve been cooked for a total time of 8 minutes.
5. Meanwhile, add milk to eggs as well as Italian seasoning, rosemary, salt and black pepper. Beat the ingredients very well and set aside.
6. After being cooked for 8 minutes, stir the potatoes, cover again with the cling film so they don’t dry out and let it sit while we start cooking the other ingredients.
7. In a large skillet over medium heat, add hot Italian sausage and cook until brown, about 7 to 8 minutes, breaking the meat into small pieces. Transfer it to a bowl using a slotted spoon and set aside.
8. To the skillet, add red peppers and green peppers; sauté for 3 minutes, stirring constantly.
9. Add mushrooms, stir and season with salt and black pepper; cook for 5 minutes. To this, add pressed garlic and sauté for only one minute.
10. Remove from the heat and transfer the veggies to the meat. Add the shredded potatoes and stir to combine. Add 2 cups of cheese and give a good stir before adding the egg mixture; stir to coat.
11. Spoon the mixture into the prepared 3-quart baking dish and level it out with a spatula. Sprinkle the remaining ½ cup of Cheddar cheese evenly on top as well as sweet paprika.
12. Cover tightly with foil and at this point, the dish can be stored in the fridge for the next morning or transferred to the preheated oven.
13. Bake for 30 minutes. When the half an hour is up, uncover and return the dish for another 15 minutes or until a cake tester inserted in the center comes out clean.
14. Remove from the heat and let it rest for 10 minutes before serving.