A couple of months ago, we had our church’s college group over at our place for a lock-in. It’s something I haven’t done since high school: getting a bunch of friends gathered in one place to have a gigantic sleepover–sleep optional–and letting the lateness of the hour, along with a wide assortment of snacks and drinks, dissolve some of the trepidation that tends to keep people from getting closer during the day. And then the morning comes, and along with it another bonding opportunity as everyone gathers for breakfast, free of makeup but not of eye crispies, puffy and groggy from the previous night’s lack of sleep.
When I was trying to think of what to make for breakfast for our lock-in group, I immediately thought back to my own college days when this breakfast casserole recipe from allrecipes was kind of a staple for any event involving breakfast or brunch. It’s the perfect size for feeding a group, it’s easy to throw together, and I’ve yet to come across someone who didn’t find it tasty–so it was basically the perfect breakfast for a crowd of hungry college students.
Our guests weren’t the only ones that loved the casserole. My husband ended up polishing off a few slices himself, and then hinted that he wouldn’t mind if I made it more often. So even though it took me a couple of months to get to it, this sweet pepper breakfast casserole became my response to that request.
In keeping in line with my New Year’s resolution to eat more veggies, I wanted to find a way to sneak them into this casserole. Sweet peppers were the first thing I thought of–they’re totally nutritious, and they go really well with eggs, cheese, and sausage. But then again…what doesn’t?
- 1 lb. breakfast sausage, uncased
- 1 lb. mini sweet peppers, stems and seeds removed, sliced thinly
- 1 dozen large eggs
- 1 1/4 cups whole milk
- 3/4 tsp. salt
- 1 medium russet potato, shredded
- 1 cup + 1/2 cup sharp cheddar, shredded
- 1. Preheat oven to 350 degrees. Heat a frying pan over medium-high heat and add in breakfast sausage. Fry until sausage is cooked through and then transfer cooked sausage to a separate bowl. Pour off excess fat from frying pan and then add peppers to pan. Stir fry for 2-3 minutes, until peppers are soft.
- 2. Beat together eggs, milk, and salt until well-combined. Add sausage, peppers, potato, and 1 cup cheddar cheese to egg mixture and stir to combine. Lightly grease a 13 x 9 inch baking pan and pour in egg mixture.
- 3. Top with remaining 1/2 cup cheese and bake for 40-45 minutes, until top is golden brown and lightly puffed. Let cool for 5 minutes, cut into squares, and serve.