Mary Anne’s Holiday Brunch Egg Casserole - - Tulsa, Oklahoma - News, Weather & Sports

Mary Anne’s Holiday Brunch Egg Casserole

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One of the best brunch, if not the BEST, recipes you can make for a crowd! You will love how easy it is to prepare and your family and guests will love how delicious it tastes! If you have vegetarians in your group, you can leave out the meat; it’s still quite yummy!

1 pound breakfast or Italian sausage, mild, sweet or hot, your choice

1 medium sweet onion, diced

1 red, orange, or yellow bell pepper, diced

2-4 cloves garlic, minced

10 eggs, lightly beaten

4 cups frozen shredded hash brown potatoes or Potatoes O’Brien, thawed

2 cups (8 ounces) shredded cheddar cheese

1 1/2 cups (12 ounces) 4% cottage cheese or ricotta cheese

1 1/4 cups shredded Pepper Jack, Mozzarella, Mexican or Swiss cheese

Salt and pepper, to taste

  • Preheat oven to 350 degrees F. In a large skillet, cook sausage, onion, bell pepper and garlic until sausage is no longer pink. Place in colander and rinse briefly with hot water to remove excess grease. Drain. Set aside briefly.
  • In a large bowl, combine the remaining ingredients; stir in sausage mixture. Spoon into a buttered or lightly sprayed with a non-vegetable spray (Pam) 13x9 baking dish.
  • Bake, uncovered, for 45-50 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before cutting. Makes 12 servings. Serve with salsa, hot, buttered biscuits drizzled with honey and a bowl of fresh fruit.

Note: This is a basic recipe that many ingredients can be added or substituted, such as: bacon, cubed ham, Canadian bacon, smoked sausages, turkey bacon, turkey sausage, sliced mushrooms, sliced jalapeno peppers, green chilies, fresh spinach, and even crabmeat and shrimp.

Note: For an extra heat add red pepper flakes.

Note: For a smaller gathering, you can divide the mixture into two 9x9-inch baking dishes and bake one and freeze one.

Note: Sometimes I have increased the eggs to one dozen to increase the serving amount.

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