Mmmmm....weeeknd breakfast casseroles. They can range from the greasy to the sublime and I have to say this is one of my favorites. Quick and easy to put together, I have have a few tricks to make it go even faster.
This little gem is an easy mix of breakfast sausage patties, hashbrowns, sweet bell pepper, onion, eggs...and cornbread! Yes, cornbread. The best part about it is that you can pull the sausage and hashbrowns from the freezer and the cornbread doesn't have to be pre-baked so the whole thing can be prepped and in the oven in about 10 minutes.
It's a great combo of savory, sweet, eggy goodness perfect for a lazy Saturday or Sunday morning at home. Makes 10-12 servings but our house, we love it so much, it's more like 4-6 servings!
Other great baked egg breakfasts:
Jiffy Mix Cornbread & Egg Breakfast Casserole
from Jiffy Mix website:
1 cup"JIFFY" Baking Mix
- 1 lb. breakfast sausage
- 1 medium onion, diced
- 1 medium red pepper, diced
- 1 lb. frozen cubed hash browns, thawed
- 4 eggs
- 1-1/2 cups milk
- 2 cups shredded sharp cheddar cheese, divided
Preheat oven to 400°. Grease a 13”x 9” pan.
Cook sausage in large skillet.
Add onions and pepper. Cook until sausage and onions are lightly browned. Drain and set aside.
Glenna's cooking note: The easier way is to pull the sausage patties from the fridge or freezer, place in a heavy ziploc bag, microwave on half power for 3-5 minutes, checking every couple of minutes until defrosted. Crumble with hands through plastic, and continue cooking until cooked through: The onions and pepper can also be placed in a plastic bag and cooked for 1-3 minutes in the microwave, just until tender.
In separate bowl, blend eggs, milk and baking mix. Add in sausage mixture, potatoes (defrosted in microwave) and 1 cup cheese. Salt and pepper to taste. Mix well. Pour into prepared pan. Bake 25-35 minutes or until toothpick inserted in center comes out clean. Sprinkle with remaining cheese and return to oven until melted.
Glenna's note: Recipe can be cut in half (bake for 20-30 minutes). Add approximately 5 minutes cooking time if using crockery.
Cook's note: One of my favorite kitchen tips EVER is this piece of cooking knowledge: Eggs set at 140 degrees F. This has made my life so much easier over the years. How many over or under cooked quiches, custards, and bread puddings have come out of my kitchen? Quite frankly: a lot. Until I learned that a handy meat thermometer in the middle of the egg dish at 130 degrees F will yield a perfectly cooked egg dish every time. Because of the heat, the eggs will still appear runny in the center but they are cooked to perfection and will come up the remaining 10 degrees and firm up exactly as they should as they cool on the stove top for a few minutes before serving.
Nutrition per 1 serving: Calories: 237; Protein: 11.6; Carbs: 15.4; Fat: 12.4; Fiber: 1.5; Weight Watchers Points: 6