Easy Breakfast Casserole
Ingredients:
o
8 oz
crescent dough sheet
o
6
large eggs
o
Cooked
meat: 8 oz breakfast sausage, 6 oz chorizo, 6 oz cooked bacon, or 6-8 oz smoked,
diced ham
o
¼ c
chopped bell pepper (frozen works)
o
¼ c
chopped onion (or use freeze dried onion, or ¼ tsp onion powder)
o
Add’l
veg: spinach, chopped mushrooms, chopped tomato, green chiles, etc just don’t
overcrowd the pan
o
¼ tsp
parsley
o
¼ tsp
Italian, Greek, or, ¼ tsp Mexican oregano & 1/8 tsp cumin
o
8 oz
shredded cheese – cheddar, Mex blend, feta (4 oz + 4 oz milder cheese),
colby/jack, or Velveeta
o
S
& P to taste (depending on ingredients, u may need to lower the salt)
Directions:
1. Preheat the oven to 350°F. Coat a 9×13-inch
baking dish with nonstick spray. Perforate the sheet w a fork to ensure sheet
doesn’t puff up. Can stick slightly, so if u want, use parchment & the
spray.
2. Unroll the crescent dough and place in the
bottom of the baking dish, pressing the seams together. Transfer to the oven
and bake for 10 minutes.
3. In the meantime, cook in a large nonstick
skillet over medium heat, cooking the onion and peppers until the onions are
translucent, then remove from heat.
4. In a large bowl, beat the eggs. Season with
Salt & Pepper, keeping in mind the total saltiness of the finished dish.
Slowly pour evenly over the casserole.
5. Sprinkle the dish w remainder of
seasonings, sprinkle veg around, then add ur cheese, keeping drier cheese under
softer (ie, feta before colby jack).
6. Bake 35 to 40 minutes, or until a toothpick
inserted in the center comes clean, turning halfway through cooking time.
7. Let cool 10 minutes a few minutes before
serving.
8. Garnish with some diced scallions, chives,
and hot sauce.
