Sunday, October 27, 2013

Amish Breakfast Casserole

Finding a portable brunch dish isn't always easy. Certain foods dry out when reheated; others require lots of "on site" prep work. So when I was surfing through the blogosphere looking for something that would be easy to put together, would feed at least 12 people, and wouldn't have to be reheated or assembled on site, I came across this hearty casserole from Taste of Home. I read through some 90+ reviews and thought about what some of the negative reviewers had to say and amended the recipe as follows.

1/2 lb bacon, diced
12 oz Jimmy Dean bulk breakfast sausage
1 medium Vidalia onion, chopped
12 extra large eggs, lightly beaten
30 oz bag shredded hash brown potatoes, thawed (place in a clean dish towel and squeeze out excess moisture)
8 oz shredded cheddar cheese
8 oz shredded mozzarella cheese
1 1/2 cups ricotta
1/4 - 1/2 tsp dried sage
salt and pepper to taste

Preheat oven to 350 degrees.
In a large skillet, cook the bacon,, sausage, and onion until bacon is almost crisp; drain oil
In a large bowl, combined the remaining ingredients.

Butter a 9 X 13 inch deep baking dish. Transfer mixture to the dish and bake, uncovered, for 45 - 55 minutes or until a knife inserted near center comes out clean. Let stand for 10 minutes before cutting or spooning out.

N.I.  1 serving: 273 cal; 18g fat; 8g carb; 1 g fiber; 18 g protein
I let the casserole cool for 5 minutes, then loaded it into one of those insulated bags they sell at the grocery store. Forty-five minutes later, it was still piping hot. While the incidental heat did cook it a little more, it was still gooey and delicious. I will definitely make this one dish brunch again.

1 comment:

Thank you for visiting The Food of Love. I know it takes time to make a comment, but please know that they are very much appreciated.