Sorry for another post about food, but this is the breakfast casserole I made on Easter Sunday. I found the recipe in my Mom’s priceless collection of recipes and it was easy to make and, in all honestly, I loved the name! The recipe was clipped from a magazine and originated at the Victorian Bed & Breakfast in Cody, WY. It does take a lot of chopping, but my assistant Pedro makes an excellent sous chef so it was a snap (for me).

There was a lot left over and I had it for breakfast 2 days in a row after Easter…ate it cold and it was still yummy. This isn’t a gluten-free recipe because it’s made with Bisquick, but I’m sure there’s a substitute out there somewhere.

The Recipe
Vegetable oil or nonstick cooking spray
1 lb bulk sausage, browned & drained (i used sausuage links which Pedro chopped up)
1/2 lb bacon cooked, drained, crumbled
12 ounces frozen hash brown potatoes (cooked following package directions)
1 medium green bell pepper, chopped
2 tbsp chopped green onion
2 cups shredded Cheddar or Monterey Jack cheese, divided
1 cup reduced fat Bisquick
3 cups 2% reduced fat milk
1/4 tsp salt
4 eggs

1. Oil 13×9 glass cooking dish or spray it with cooking spray
2. Combine sausage, hash browns, bacon, bell pepper, onions, and 1 cup of cheese in a large bowl. Mix well, and spread in baking pan.
3. Whisk together Bisquick, milk, salt and eggs until well blended. Pour over potato mixture. Sprinkle with remaining cheese. Cover and refrigerate overnight (no longer than 24-hours).
The Next Day
1. Preheat oven to 375 degrees. Remove dish from refridgerator.
2. Bake, uncovered, 30-35 minutes, until light golden-brown around the edges. Let stand 10 minutes before serving. Serves 12.

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