Breakfast casserole

January 19, 2021

By Chef Jessica Van Roo, assistant director of Culinary Recreation & Experiential Programs at UC Irvine

Ingredients:

  • 1 1/4 cup shredded hash browns, thawed
  • 1 cup sausage, cooked
  • 1 cup bell pepper, diced
  • ½ cup onion diced
  • ½ cup cheddar cheese
  • ¾ cup milk
  • 1/2 tsp pepper
  • 1 tsp salt
  • 1 tsp Italian seasoning
  • ½ tsp cayenne pepper
  • ½ tsp paprika
  • 1 tsp garlic powder
  • ½ tsp onion powder
  • 4 eggs
  • Extra cheese for topping

Directions:

  • In a bowl, combine the hash browns, sausage, bell pepper, onion and cheese. Set aside.
  • In a bowl, mix the milk with seasonings and eggs until combined
  • Spray a pan with non-stick spray
  • Add hash brown mixture to pan and spread
  • Pour egg mixture all over
  • Top with extra cheese
  • Bake at 375F for 30mins or until egg is completely cooked