Breakfast Burrito Casserole
Ingredients
- ½ cup Potatoes (about half a medium potato)
- ½ cup Green Bell Pepper, chopped
- 1 cup Portabella Mushrooms, chopped
- 2 Garlic Cloves
- 2 Green Onion stalks (sub ¼ cup chopped white or yellow onion)
- 8 oz Ground Breakfast Sausage
- 1 tablespoon Oil
- 4 Large Eggs
- 1 cup Shredded Cheddar Cheese (or Mexican blend)
Instructions
Prep
- Peel the potato. Chop the potato into ¼ to ½ pieces. Set aside in a bowl.Chop the bell pepper and mushrooms into ¼ to ½ pieces. Set aside in a separate bowl.
- Peel and roughly chop the garlic. Add it to the pepper and mushroom bowl.Slice the green onions crosswise. Add the white parts to the mushroom bowl and set the green parts aside in a separate bowl for garnish.
Cook
- Heat an oven-safe skillet on the stove on medium-low heat. When hot, add the sausage and break it apart as it cooks. Cook for up to 4 minutes. (It won't be fully cooked.)Scoop the sausage into a separate bowl.
- Add the potatoes to the skillet and cook for 4 minutes, stirring once halfway through.Add ¼ cup of water to the skillet. Stir the potatoes, scraping the bottom of the pan, and let the water cook off.
- Preheat the oven to 350°F.Add the oil and mushroom mixture to the skillet and stir. Let it cook for 5 minutes, stirring once halfway through. If the vegetables stick to the pan, add 2 tablespoons of water and stir, scraping the bottom of the pan.
- Meanwhile, in a bowl, crack the eggs and add ½ cup of cheese. Stir together well.Return the sausage the pan and stir, evenly distributing everything.Pour the egg mixture on top and help spread it across. Sprinkle the remaining ½ cup of cheese on top.
- Bake in the middle of the oven for 10 minutes. Remove and garnish with green onions.
Notes
If using frozen vegetables, heat the skillet on high heat and add the frozen vegetables. Cook them until the water has completely evaporated. After water has evaporated, add oil/butter and fresh veggies and continue as instructed.