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janet scott's inspired brkfst casserole by rose

(3 ratings)
cookinginillinois avatar
Recipe by
Rose Mary Mogan
@cookinginillinois
Sauk Village, IL

My inspiration for this dish came from Janet Scotts All in one Breakfast Casserole. As she suggested I used foods we liked & were on sale to cut cost. To save time you should boil eggs, cook the sausage, & saute the veggies the night before. I made this complete 9 X15 X 2 inch size casserole for about $1.25 per person. By buying reduced & sale items to save money. This dish will serve 12 people easily depending on appetites. As Janet mentions it is ALL IN ONE, Meat, potatoes, Cheese & Eggs with peppers. You can't beat the flavors. Great idea if you are having a crowd for Brunch .

(3 ratings)
yield 12 or more depending on portion size
prep time 45 Min
cook time 30 Min
method Bake

Ingredients For janet scott's inspired brkfst casserole by rose

  • 1 lb
    pork sausage ( i used bob evans sage flavor)
  • 1 lb
    italian sausage ( i used bob evans)
  • 8 oz
    mexican shredded cheese
  • 8 oz
    sharp cheddar cheese shredded
  • 1 pkg
    8 oz. chunk pepper jack cheese, cubed
  • 4 1/2-5 c
    cubed red skin potatoes, peeled
  • 2 1/2 c
    cubed sweet potatoes,peeled
  • 12 md
    eggs, boiled cooled & cut into eights
  • 1 lg
    onion, sliced and cut into large pieces
  • 1 bunch
    green onions,chopped
  • 1 lg
    red bell pepper, chopped
  • 1 lg
    green bell pepper, chopped
  • 3 clove
    garlic, minced
  • 1 1/2 tsp
    coarse black pepper
  • 1 tsp
    kosher salt, or to taste
  • 2 tsp
    granulated onion powder

How To Make janet scott's inspired brkfst casserole by rose

  • 1
    Preheat oven to 350 degrees F. Spray a 9 X 15X 2 inch casserole dish with cooking spray and set aside.
  • 2
    Boil 1 Dozen Eggs, Cool, Peel, then cut into eights and set aside till needed.
  • 3
    Peel and cube sweet potatoes to make 2 1/2 cups.
  • 4
    Peel and cube Red Skin Potatoes to make 4 1/2 cups
  • 5
    Combine both Pork & Italian Sausage.
  • 6
    Into a large skillet and cook till completely browned. Remove sausage from skillet with a slotted spoon, leaving any visible fat in skillet.
  • 7
    Add chopped green onions Chopped Red & green Peppers and saute till transparent. Remove from skillet to a smaller bowl and set aside till needed.
  • 8
    Add butter and olive oil to same skillet then add both potatoes and sliced onions, minced garlic, cook for 15 to 20 minutes or until potatoes are done. Season with salt and pepper. Remove from heat then add the sauteed peppers and onions & stir to mix.
  • 9
    Add cubed pepper jack cheese, and stir.
  • 10
    Layer 1/2 of potato mixture into bottom of casserole dish.
  • 11
    Top with half of cooked sausage, & cubed eggs.
  • 12
    Then top with 1/2 of sharp cheddar and half of Mexican Cheese blend.
  • 13
    Repeat these steps with remaining meat and cheeses, ending with cheeses on top, and casserole dish is filled.Press down into dish if need be.
  • 14
    Place casserole dish in preheated 350 degree F. oven and bake for 35 minutes or until mixture is hot and bubbly and cheese has melted.
  • 15
    Top casserole with additional eggs cooked SUNNY SIDE UP IF DESIRED.
  • 16
    Garnish with Chopped red bell peppers and chopped Green Onion tops if desired. Serve & enjoy.
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