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Category: Breakfast Casseroles
Prep Time: Cook Time: Total Time:
1 lbbacon slices
2 cups diced potatoes
2 cups diced ham or cooked ground sausage
2 red bell peppers, chopped
2 green bell peppers, chopped
1 1/2 cups chopped onions
2 (2 oz) cans sliced ripe olives, drained
1 cup sliced mushrooms
12 eggs
3 cups milk
1 cup biscuit mix
1 1/2 tsp salt
1 tsp black pepper and garlic pepper
1/2 tsp dried parsley
2 cups shredded mild Cheddar and mozzarella cheeses
1 (16 oz) jar salsa
1 (16 oz) carton sour cream
Preheat the oven to 375. Grease a 13x9-inch baking dish.
Heat a large skillet over medium-high heat. Add the bacon and cook until crisp, stirring frequently. Drain on paper towels; discard the drippings. Repeat with the remaining bacon. Crumble and set aside.
Layer the potatoes, ham, red pepper, green pepper, onion, olives, mushrooms, and bacon in the order listed in the prepared pan.
Whisk the eggs in a medium bowl until well beaten. Add the milk, biscuit mix, salt, black pepper, garlic pepper, and parsley and stir until well blended. Pour evenly over the potato mixture; cover the casserole with foil. Line the oven rack with foil to catch any drippings.
Bake for 1 hour, uncover, and bake for 20 minutes longer, or until a knife inserted in the center comes out clean. Sprinkle the Cheddar and mozzarella evenly over the top and return to the oven for 10 to 15 minutes, until the cheese melts and begins to brown.
Remove from the oven and let stand 15 minutes. Top each serving with a dollop of salsa and sour cream. Serves 12.
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GRANDMAS CHRISTMAS BREAKFAST CASSEROLE
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Category: Breakfast Casseroles
Prep Time: Cook Time: Total Time:
1 lbbacon slices
2 cups diced potatoes
2 cups diced ham or cooked ground sausage
2 red bell peppers, chopped
2 green bell peppers, chopped
1 1/2 cups chopped onions
2 (2 oz) cans sliced ripe olives, drained
1 cup sliced mushrooms
12 eggs
3 cups milk
1 cup biscuit mix
1 1/2 tsp salt
1 tsp black pepper and garlic pepper
1/2 tsp dried parsley
2 cups shredded mild Cheddar and mozzarella cheeses
1 (16 oz) jar salsa
1 (16 oz) carton sour cream
Preheat the oven to 375. Grease a 13x9-inch baking dish.
Heat a large skillet over medium-high heat. Add the bacon and cook until crisp, stirring frequently. Drain on paper towels; discard the drippings. Repeat with the remaining bacon. Crumble and set aside.
Layer the potatoes, ham, red pepper, green pepper, onion, olives, mushrooms, and bacon in the order listed in the prepared pan.
Whisk the eggs in a medium bowl until well beaten. Add the milk, biscuit mix, salt, black pepper, garlic pepper, and parsley and stir until well blended. Pour evenly over the potato mixture; cover the casserole with foil. Line the oven rack with foil to catch any drippings.
Bake for 1 hour, uncover, and bake for 20 minutes longer, or until a knife inserted in the center comes out clean. Sprinkle the Cheddar and mozzarella evenly over the top and return to the oven for 10 to 15 minutes, until the cheese melts and begins to brown.
Remove from the oven and let stand 15 minutes. Top each serving with a dollop of salsa and sour cream. Serves 12.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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