Spicy Italian Breakfast Casserole
Ingredients
-
1
large
Idaho potato, diced
-
½
loaf
bakery sourdough bread, chopped into 2-inch squares (~4 cups)
-
2
tablespoons
olive oil
-
½
pound
Italian sausage
-
1
purple onion, diced
-
1
tablespoon
minced garlic
-
1
medium
red pepper, chopped
-
1
medium
green pepper, chopped
-
4
oz.
sun-dried tomatoes, the kind in oil
-
2
tablespoons
olive oil, option to use the oil from the sun-dried tomatoes
-
4
oz.
goat cheese
-
to taste
salt
-
to taste
pepper
-
8
large
eggs
Instructions
- Preheat the oven to 400ºF and prepare a 9 x 13-inch casserole dish with nonstick spray.
- Spread the diced potato on one quarter of a baking sheet and the sourdough squares on the remaining section, drizzling with olive oil. Bake for 10 minutes.
- Remove the bread and place it in the casserole dish, then return the potatoes to the oven for another 10 minutes.
- In a skillet, cook the Italian sausage over medium/high heat until no longer pink, then add it to the casserole dish.
- In the same skillet, sauté the onion for 1-2 minutes, then add garlic, red pepper, and green pepper, cooking for an additional 2 minutes. Add this mixture to the casserole dish.
- Remove the potatoes, lower the oven temperature to 350ºF, and add them along with sun-dried tomatoes and olive oil to the casserole dish, mixing well.
- You can either cover and refrigerate overnight or proceed to the next step to bake immediately.
- Crack the eggs over the casserole and top with goat cheese.
- Cover with foil and bake for 15 minutes, then remove the foil and bake for another 15 minutes, adjusting time for desired yolk consistency.
Nutrition Facts (estimated)
Servings
6
Calories
371
Total fat
17g
Total carbohydrates
36g
Total protein
20g
Sodium
0mg
Cholesterol
0mg
You might also like