Homemade Cozy Autumn Breakfast Casserole
- Yield 12
- Prep 20 minutes
- Cook 50 minutes
- Total 10 minutes
Homemade Cozy Autumn Breakfast Casserole is a breakfast recipe on Avoteb. The yield on the card is 12. Plan on 10 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 12 servings
- 8 ounces baby bella mushrooms, quartered
- 1.5 pounds potatoes, diced into 1/2-inch cubes (I used half sweet potatoes, half Yukon gold)
- 1 large red bell pepper, cored and diced
- 1 medium white or yellow onion, peeled and diced
- 3 tablespoons olive oil
- sea salt and freshly-cracked black pepper
- 1 pound ground Italian sausage (or breakfast sausage)
- 4 cloves garlic, peeled and minced
- 2 handfuls roughly-chopped fresh kale, tough stems discarded
- 15 eggs, whisked
- 2/3 cup milk
- 1 1/2 tablespoons Old Bay Seasoning, or more/less to taste
Method
Prep oven and baking pan. Warm oven to 400°F. Line a large baking sheet (or two medium baking sheets) with parchment paper; keep nearby. Lightly mist a 9 x 13-inch baking pan with cooking spray; keep nearby.
Bake the vegetables. Spread the mushrooms, potatoes, red bell pepper, and onion out on a large baking sheet (or two medium baking sheets). Spoon evenly with the oil, and season with a few generous pinches of salt and pepper. Turn the veggies until they are evenly coated with the oil and arranged in an even layer, not overlapping. Roast for about 20-25 minutes, or until the potatoes are tender. Lift baking sheet(s) from the oven, and carefully move the veggies into the prepared baking dis
Brown the sausage. While that cooks, as the veggies are roasting, cook the sausage in a large sauté pan over medium-a hot burner until browned, using a wooden spoon to break up and crumble the sausage as it cooks. Once the sausage is browned, add in the garlic and kale and sauté for an extra 2-3 minutes, stirring occasionally, until fragrant. (If there is not leftover oil in the pan from the sausage, you may need to add in an extra teaspoon or two to sauté the garlic and kale.) Remove pan from heat, and t
Beat the eggs. In a separate large bowl or measuring cup, whisk together the eggs, milk, Old Bay seasoning, plus an extra 1 teaspoon salt and 1/2 teaspoon black pepper until combined.
Assemble the casserole. Once the veggies and sausage have been cooked and added to the baking dish, use a spoon to give them a brief toss. Then spread the mixture out in an even layer in the baking dish. Carefully pour the whisked egg mixture evenly on top of the veggies and sausage.
Roast Roast uncovered for 30-35 minutes, or until a toothpick inserted in the middle of the casserole comes out completely clean. (If the veggies on top of the casserole get too browned before the casserole is done, just lay a piece of aluminum foil gently on top of the baking dish until the inside is cooked through.) Remove from the oven and move to a cooling rack to cool for 10 minutes.
Plate warm. Then slice, serve, and enjoy! Or cover and refrigerate for up to 3 days.
