Let's Dish With Linda Lou

Sharing My Recipes, My Life, And The Food Tale Of Two Cities

Scrambled Eggs With Chives And Goat Cheese Breakfast Casserole

on January 29, 2015

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This is one of my “go-to” breakfast recipes. I’ts everything you want for breakfast all in one dish. The topping, well… I love Pico de Gallo so yes it’s in there along with potatoes, sausage, cheese, and scrambled eggs. First, let’s take some help from the grocery store to make this wonderful breakfast as quickly as possible.

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To start, in a large non-stick saute pan, on med heat,  I sauteed some diced onion, with red and yellow bell peppers in a little unsalted butter. Then, adding in a bit more butter I added in some store bought shredded hash browns. I stirred all these ingredients together so that the melted butter would coat the peppers,onions, and hash browns. Now let the hash browns do their thing and don’t touch them for a couple of minutes so they brown really well before turning them. Once you’ve turned them, let them brown for another couple of minutes on the other side. After the hash browns with peppers and onions are done. Place them into a casserole dish as the bottom layer to this breakfast feast. Next the sausage.

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In my freezer, I just happen to have some breakfast sausage links. I sliced them up and browned them off in the same large skillet that I browned of the hash browns in. Now you could of course use the bulk breakfast pork sausage, or even the spicy variety. It’s just that, this is what I had on hand that day. I sauteed the sliced sausage pieces off until they got nice and caramelized on the outside, and laid them on top of the hash brown in the casserole dish. Using the same pan, I started on my scrambled eggs that have been mixed with heavy cream , and mixed with chives and goat cheese. I took some paper towel and just wiped out any left over fat that may have been released from cooking the sausage slices. Honestly, there wasn’t much at all. Low and slow, I scrambled the eggs, and when they were done, I turned the heat off and added in chopped fresh chives.

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I spread the scrambled eggs with the chives on top of the sausage. To the eggs, I crumbled some fresh goat cheese. The heat coming off of all these ingredients in the casserole dish melts the goat cheese beautifully. Now if you know anything about me, I will put Pico de Gallo on everything I possibly can. This is no exception. So all over the top I lay on the Pico.

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So what you have is those delicious and familiar breakfast item on the bottom with a cold citrus and spicy fresh salsa on the top. I ask you, what could be better?

Yields: 4 servings
Prep time: 15 minutes (for the veggies and Pico de Gallo)
Total Cooking Time: 40-45 minutes
Ingredients for Pico de Gallo: (search Pico de Gallo two ways on my search bar)
1 package of shredded store bought hash browns
4 tablespoons of unsalted butter ( 1 tablespoon for sauteing the pepper and onions, reserve the rest for potatoes)
1 red bell pepper diced
1 yellow bell pepper diced
1 onion diced
1 package of breakfast sausage of your choice (mild or spicy)
1-4 ounce package of goat cheese
3 tablespoons of chopped fresh chives
1/4 cup of heavy cream
10 large eggs beaten
1-1/2 tablespoons of Kosher salt ( 1/2 a tablespoon for the hash browns)
2 teaspoons of black pepper ( 1 teaspoon of black pepper for the hash browns)

Directions: First saute the onion, and peppers in the butter. Next add in the rest of the butter, let it melt and then add in the potatoes. Stir until everything is coated, and on med heat, let them brown on both sides. This may take around 10 minutes. After the potatoes are done, lay them in the bottom of a casserole dish. Next the sausage, then lay them over the potatoes. Then scrambling the eggs that are mixed with heavy cream for richness, chives for a mild onion flavor, and that glorious goat cheese for their finish. Place the eggs with chives over the sausage. Top the eggs with crumbled goat cheese. Finally the Pico de Gallo for that burst of flavor and color.


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