Loaded with bountiful veggies, this delicious egg bake has been winning raves for years and years! It’s great for holiday brunches or make-ahead breakfasts. And, since this egg casserole is made without bread, it’s even gluten free, too!
\nPrep: 20 Cook: 70<\/p>\n
In a large non-stick skillet over medium heat, cook sausage, onions, mushrooms,<\/strong> and garlic<\/strong> until sausage<\/strong> is no longer pink and mushrooms<\/strong> have given off some of their liquid, for about 10 minutes. Throughout cooking, stir to crumble sausage<\/strong> and break up mushrooms.<\/strong> (You can leave the mushrooms<\/strong> in larger slices or break them into almost unnoticeable little pieces as you crumble the sausage.)<\/strong> Drain the liquid.<\/p>\n In a 9×13 pan coated with cooking spray,<\/strong> layer potatoes<\/strong> (there is no need to thaw them), sausage mixture,<\/strong> 1 cup cheese, green peppers, tomatoes,<\/strong> and green onions.<\/strong><\/p>\n In a medium bowl, combine eggs, milk, parsley, salt, basil,<\/strong> and pepper.<\/strong> Whisk thoroughly to combine, then add remaining 1 cup of cheese<\/strong> and whisk again. Pour egg mixture<\/strong> evenly over other ingredients in baking pan. Cover with plastic wrap and refrigerate overnight. (Alternately, you can bake this casserole immediately.)<\/p>\n In the morning, preheat the oven to 375\u00b0F.<\/p>\n Bake casserole, uncovered, for about 60-70 minutes, or until egg in middle is just set and edges are lightly golden brown.<\/p>\n Remove it from oven and allow it to cool for 10 minutes before cutting and serving.<\/p>\n Notes make-ahead options: <\/strong><\/p>\n If you need to start on this recipe even earlier than the evening before your brunch, you can cook the sausage, onions, mushrooms,<\/strong> and garlic<\/strong> earlier in the day or a day ahead and chop the green peppers<\/strong> and green onions.<\/strong> Refrigerate the sausage mixture<\/strong> and the chopped peppers<\/strong> and onions<\/strong> in separate containers until assembling the casserole.<\/strong><\/p>\n After the casserole<\/strong> is baked, you can refrigerate leftovers and reheat individual portions in the microwave for quick breakfasts all week.<\/p>\n This also freezes wonderfully. Pre-portion leftovers, wrap each portion individually in plastic, and store in a zipper container in the freezer. Microwave on several layers of paper towel to reheat as needed. After being frozen, the veggies<\/strong> let off water when reheated, but this casserole<\/strong> is still surprisingly terrific, so don’t let that liquid worry you.<\/p>\n For Breakfasts on the Go (Or Snacks and Dinners on Busy Evenings):<\/strong> Nestle re-warmed slices of the casserole<\/strong> into a tortilla<\/strong> for a wrap.<\/p>\n Breakfast for Dinner<\/strong>: You can make this in the morning and refrigerate until baking or prep it in the afternoon and then cook it immediately, for a fun “breakfast for dinner” option.<\/p>\n .<\/p>\n","protected":false},"excerpt":{"rendered":" Yield: 6 to 12 https:\/\/twohealthykitchens.com\/farmers-market-overnight-breakfast-egg-casserole\/ Loaded with bountiful veggies, this delicious egg bake has been winning raves for years and years! It’s great for holiday brunches or make-ahead breakfasts. And, since this egg casserole is made without bread, it’s even gluten free, too! Prep: 20 Cook: 70 1lb sweet Italian turkey sausage 1\u00bdcups diced sweet onion (from about half a large onion) 8oz fresh sliced mushrooms 2cloves garlic, minced 2cups frozen or rehydrated shredded hash brown potatoes 2cups sharp cheddar…<\/p>\n