Thursday, May 23, 2013

Recipe: Breakfast Casserole

This casserole is basically a frittata, only using a different baking pan. I know it says breakfast casserole but we usually have it for dinner during the week. We got it from my husband's sister-in-law a while back. We don't use any vegetables except onions, but some chopped broccoli would probably make this dish even better (and certainly more healthful). We also substitute with bacon (often) or Italian sausage (sometimes) when we don't have breakfast sausage on hand. My husband prefers the bacon, but I like any of the meats. Try it with a different melty cheese, or sub ricotta for the cottage cheese. This recipe is pretty versatile, just like any frittata.

Breakfast Casserole
Makes about 6 servings

  • 1 pound breakfast sausage (or bacon, or Italian sausage)
  • 3 cups shredded potatoes (or 1 bag of Simply Potatoes)
  • 1/4 cup butter, melted
  • 12 ounces cheddar cheese, shredded
  • 1/2 cup onion, chopped
  • 16 ounces cottage cheese
  • 6 eggs
  • dried parsley, oregano, Italian seasoning, seasoning salt, or whatever seasonings you'd like (to taste -- I usually use 1 Tbsp)
  • salt and pepper (to taste)
  • 1 cup of vegetables like broccoli or bell peppers (optional)


Preheat oven to 375 degrees F. In a 9x13-inch baking dish mix potatoes and melted butter. Line bottom and sides of dish with potatoes. (If using raw potatoes, I suggest putting the potato-lined baking dish in the oven while it's heating up.)

Fry and crumble sausage until evenly brown. Drain and set aside. (Or fry bacon and chop. If using vegetables, saute them in 1 tablespoon of the oil from the sausage or bacon until al dente.)

In a bowl, whisk eggs and mix in sausage, (vegetables, if using,) cheddar cheese, cottage cheese, onions, and whatever seasonings you decide on. Pour over the potatoes.

Bake 45 minutes to an hour or until toothpick comes out clean. Check at 45 minutes. Enjoy!

xo, Gladys

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