Shelly's Recipe

Breakfast Potato Casserole

Category: Breakfast Casseroles

Cooking spray
1 tablespoon canola oil
1 pound mild, sweet or hot Italian pork sausage, casings removed
1 pound pepper-crusted bacon, chopped
1 bag frozen seasoned chopped onion, peppers and celery - I use Pictsweet Farms Seasoning Blend
(can substitute: 1 medium-size orange bell pepper, chopped, 1 medium-size red bell pepper, chopped,
1 cup thinly sliced scallions (from 1 (4-oz.) bunch)
1 lb mushrooms, coarsely chopped
2 cloves garlic, finely chopped
1 3/4 teaspoons kosher salt, divided
1 (32-oz.) pkg. frozen cubed hash browns, thawed
2 tablespoons all-purpose flour
Sharp Cheddar cheese, shredded (about 3 cups) (I used a shredded cheddar blends and shredded Velvetta, 1 cup reserved for the top)
12 large eggs
1 cup whole milk or half-and-half
Reserved cheese for top

Preheat oven to 350°F. Lightly grease a 13- x 9-inch broiler-safe baking dish with cooking spray, and set aside. Heat oil in a large skillet over medium-high. Add sausage and bacon; and cook, stirring to break up sausage, until browned and just cooked through, about 7 minutes. Transfer to a plate lined with paper towels. Do not wipe skillet clean.

Add onion mixture, and 3/4 teaspoon of the salt to skillet. Reduce heat to medium, and cook, stirring occasionally, until onions are translucent. Add chopped mushrooms and continue to cook until they are reduced. Remove from heat.

Toss together potatoes and flour in a large bowl. Stir in 2 cups of cheese, cooked meat, and bell pepper mixture. Spoon into prepared baking dish.

Whisk together eggs, milk, and remaining 1 teaspoon salt in a large bowl until thoroughly blended. Pour evenly over potato mixture. Bake, uncovered, in preheated oven until eggs are almost set in middle, about 50 minutes. Top with reserved cheese and continue to bake until the cheese has melted and the top of casserole is browned in spots, 5 to 10 minutes. Remove from oven; let stand 15 minutes before serving.

Serves 8