![]() Increase the oven temperature to 400 degrees and finish baking until the center of the casserole is set (not jiggly) and the top is slightly golden, 10-15 more minutes. ![]() Remove the foil and top with the remaining ½ cup of cheese. Step 4 Cover with aluminum foil and bake for 50 min.Transfer all to the baking dish and smooth into an even layer. Step 3 Meanwhile, in a large bowl whisk together the eggs, heavy cream, mustard, hot sauce, salt, black pepper and about one-half of the remaining green parts of the scallions (save the rest to sprinkle on top of the casserole once baked.) Gently fold 1 ½ cups of cheese, the hash-browns and the sausage mixture into the egg mixture.Transfer to a plate to let cool slightly. Add the red bell pepper and white and light green parts of the scallions and cook 3 more minutes. Cook the meat until no pink pieces remain, 6-8 minutes. Add the sausage and break up into small pieces with a wooden spoon. Step 2 Heat a large skillet over medium-high heat.Step 1 Grease a 9-by-13-inch (or other 3-quart) baking dish with butter or nonstick spray.(You'll still need to cook the sausage and peppers first.) Allow for about 30 minutes to take some of the chill off of the casserole before throwing it in the oven. If you want to plan ahead, the whole thing can be assembled, covered, and refrigerated for up to two days before baking. How long can this breakfast casserole be refrigerated before cooking? Cheese-wise, you're best off with a low-moisture variety (i.e. About an hour or so later, you have perfectly tender potatoes, fluffy, creamy eggs and melty, glorious cheese.įor any breakfast casserole involving eggs (most), you'll need to be semi-aware of the moisture content of the other ingredients going in. You can sub all different types of vegetables-chopped yellow onion in place of scallions or small bits of broccoli instead of bell peppers-but cook them first. Once the sausage is cooked and the eggs whisked, thawed frozen hash browns and plenty of cheese are folded in before baking. Just as fitting for this year's holiday brunch main as it is for breakfast for dinner, this sausage and egg bake is a no-fuss crowd-pleaser that requires very little prep. Right before serving, sprinkle with the Parmesan to mimic snow on trees.Everyone should have an easy make-ahead breakfast casserole in their back pocket. Bake until the edges pull away from the dish and the center is puffed, about 45 minutes. Dot the top of the strata with the broccoli florets so the broccoli tops are still visible (to look like trees) but the stalks are submerged in the custard. Toss the broccoli with the reserved sausage fat, remaining 1 teaspoon salt and some pepper. The morning of baking, remove the plastic wrap and weights. Cover in plastic wrap and weigh down the strata with a couple sacks of rice/beans in a zipper top bag to compress it. Pour the mixture over the layers of bread, sausage and cheese. In a bowl, whisk together the half-and-half, eggs, 2 teaspoons of the salt and some pepper. Repeat with another layer of the remaining bread, sausage and cheese. Top with half the sausage, followed by half the Gruyere. Arrange half of the bread in 1 layer in a 9-by-13-inch baking dish. Drain on a paper towel reserve the sausage fat separately.īutter both sides of the bread with the butter. In a skillet, cook the sausage over medium-high heat, crumbling it with a spoon, until mostly brown but still a little pink, about 5 minutes.
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