Breakfast Casserole

Breakfast was always a big deal for my family at Christmas. It was the only time my grandmother would let my grandfather do the cooking. I can vividly remember piling into the living room to open gifts while my grandfather would put down the spatula, from flipping pancakes, to rush into the living room with his video camera. I have the BEST Christmas memories!

My grandmother and I on Christmas Day. I think I was 5 or 6 years old.

JUMP TO RECIPE

I have convinced my Mom to uphold our old tradition this year by having a late brunch full of breakfast items! We’ll be having biscuits and gravy, perfectly crisp bacon, pancakes, and my favorite breakfast casserole. I love this breakfast casserole because it has a special “secret” ingredient that gives it the best texture. I actually add cottage cheese to my breakfast casserole. I mix it right into the eggs. It gives it a creaminess that milk just can’t accomplish.

This recipe is the perfect thing to make the night before and allow to bake while you’re opening gifts with your family! I hope you make it this year. If you do, please share it with me. Most importantly, I hope you have the most delicious Christmas, yet.

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Breakfast Casserole

This recipe is the perfect thing to make the night before and allow to bake while you’re opening gifts with your family

Ingredients

Breakfast Casserole

• 1 tablespoon extra virgin olive oil, plus 1 tsp divided
• 1 lb breakfast sausage
• 10 oz white mushrooms, sliced
• 1 small onion, diced
• 1 small red bell pepper, diced
• 1 small green bell pepper, diced
• 8 eggs
• 1 cup large curd cottage cheese (I prefer full fat)
• 2 cups shredded cheddar cheese
• 2 teaspoon kosher salt
• 1 teaspoon black pepper
• 2 cups shredded hash browns

Instructions

1. Preheat oven to 375. Heat a cast-iron skillet to medium-high heat. Coat pan with olive oil and add sausage. Cook sausage into crumbles, being sure to cook all the way through. Once sausage is cooked through, remove from skillet and leave oil and drippings in the pan.
2. Add mushrooms to the pan and spread out until they are evenly distributed throughout the pan. Allow mushroom to cook, without moving them, for 2-3 minutes. Mushrooms should start to develop a golden brown color to them. Toss mushrooms to flip over. Allow mushrooms to cook for 3-5 more minutes, or until both sides of the mushroom slices are golden brown. Remove mushrooms from pan.
3. Add remaining olive oil to pan and add onions and peppers. Sauté veggies for 3-5 minutes or until slightly translucent. Remove veggies from pan and allow to cool slightly.
4. While veggies are cooking, beat 8 eggs, in a large bowl, until yolks are fully broken and combined. Stir in cottage cheese. Mix in sausage, cooked veggies, mushrooms, hash browns, shredded cheese, and salt and peppers and mix all ingredients together.
5. Pour ingredients into a 12” cast iron skillet or a lightly greased 9x13 baking dish. Bake casserole for 25-30 minutes or until edges are golden brown and center of casserole is not jiggly. Allow casserole to sit for 15 minutes before cutting.
6. Enjoy!

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