This easy and filling breakfast recipe is perfect for holiday guests.
That’s what the holiday season is all about, and what better time to embrace comfort food thanbreakfast?
This hearty casserole feeds a full house, making it the ideal post-holiday breakfast or brunch.
Credit: Victor Protasio; Food Styling: Melissa Gray; Prop Styling: Audrey Davis
Complete with sausage, egg, and hash browns, this recipe has a little bit of everything.
Call in the kidsit’s breakfast time!
Heat 1 tablespoon of the olive oil in a 10-inch cast-iron skillet over medium-high.
Remove sausage to a medium bowl with a slotted spoon; set aside.
Do not wipe skillet clean.
Add sweet onion, poblano chile, red bell pepper, and 12 teaspoon of the salt to skillet.
Remove with slotted spoon to bowl with sausage.
Heat remaining 2 tablespoons olive oil in skillet over medium-high.
Add diced potatoes to skillet in an even layer.
Cook, undisturbed, until browned on bottom, about 5 minutes.
Add 12 teaspoon of the salt.
Continue cooking, stirring occasionally, until golden brown and crispy on most sides, about 5 minutes.
Return sausage and pepper mixture to skillet, and add garlic powder.
Stir in 12 cup each of the Gruyere and Cheddar cheeses until just combined.
Whisk together eggs, cream, and remaining 12 teaspoon salt in a medium bowl.
Pour over mixture in skillet, and tilt pan to allow eggs to distribute.
Top with remaining 12 cup each Gruyere and Cheddar cheeses.
Bake in preheated oven until eggs have set and cheeses have melted, about 8 minutes.
Increase oven temperature to broil, and broil until cheeses have turned golden brown, 2 to 3 minutes.
Remove; let stand 5 minutes.
Slice and serve immediately.
