This is one of my “go-to” breakfast recipes. It’s everything you want for breakfast all in one dish. I call it my Breakfast Casserole.
If you’ve learned anything about me you know I love all kinds of fresh salsas like Pico de Gallo.
So what you have, with this dish, are layers of the food you love to eat for breakfast topped Pico de Gallo. I ask you, what could be better?
First, I’m taking a little help from the grocery store so I can make this wonderful Breakfast Casserole as quickly as possible.
The scrambled eggs are mixed with half-and-half for richness and chives for a mild onion flavor. finally topped with Goat cheese for a little tang.
Prep time: 15 minutes (includes prepping the vegetables and making Pico de Gallo)
Cook Time: 35 minutes
Total Time: 50 minutes
Yields: 4 servings
Equipment: 1 (9 x 11) baking dish, 1 (12-inch) non-stick sautè pan, 1 (9-inch) cast-iron skillet, 1 large mixing bowl, whisk, chef’s knife
1 package of Simply Potatoes shredded hashbrowns (available in the refrigerated section)
5 tablespoons of butter, unsalted, 1 tablespoon for sautèing the pepper and onions, 4 tablespoons for the hashbrowns
1 red bell pepper, diced
1 yellow bell pepper, diced
1 onion, diced
1 package of frozen Banquet original breakfast sausage links, sliced 1/2-inch thick (substitute turkey)
1 (4-ounce) package of Goat cheese, crumbled
2 tablespoons of chives, minced
1/4 cup of half-and-half (substitute whole milk or heavy cream)
1 dozen large eggs scrambled (link for my Perfect Scrambled Eggs recipe is below)
1 1/2 tablespoons of Kosher salt (1/2 a tablespoon for the hash browns)
2 teaspoons of freshly ground black pepper (1 teaspoon of black pepper for the hash browns)
4 cups of Pico de Gallo (link for my recipe is below)
Spray a 9 x 11 baking dish with a non-stick cooking spray.
Start with prepping all the vegetables, and making the Pico de Gallo. Place the Pico in the refrigerator to chill.
To start, in a cast-iron skillet on medium heat, melt unsalted butter. Add diced onions, diced red and yellow bell peppers, sautè until soft, tender, and golden brown, around 15 minutes. Next, add the remaining butter, allow to melt, then add the shredded hashbrowns. Stir the peppers, onion, and potatoes together allowing the butter to coat all the ingredients really well, season with Kosher salt and freshly ground black pepper.
Adjust the heat to medium-high. Using a spatula, press to potatoes into an even layer. Cook until a light golden brown on the bottom, about 2 minutes. Flip the potatoes with the spatula and brown on the other side, for another 2 minutes. Remove from the heat.
Transfer the hashbrown mixture into the greased 9 x 11 baking dish for the bottom layer.
In the same pan, on medium-high heat, add the sliced breakfast links. Cook for 3 to 5 minutes until browned on all sides. Add the cooked breakfast sausage as the next layer over the of the hashbrown mixture. Spread evenly over the potatoes.
In a large bowl whisk together the eggs, half and half, Kosher salt, and freshly cracked black pepper together. Whisk for at least 5 minutes, allowing as much air as possible to be incorporated into the eggs. You want to see foam bubbles forming at the top of the egg mixture.
Using a large 12-inch non-stick sautèpan, over medium-low heat add the egg mixture to the pan. As the eggs begin to set, gently pull the eggs across the pan, using a rubber spatula, forming large soft curds, continue cooking-pulling, lifting and folding the eggs, until thickened and no visible liquid egg remains. Do Not rush this process, times may vary slightly, approx.10 minutes.
Add the scrambled eggs with chives over the top of the sausage. Spread the scrambled eggs out evenly to cover. Top the eggs with crumbles of softened Goat cheese.
Finally, spoon on the Pico de Gallo for that burst of color and flavor. There you have it my Breakfast Casserole.