Italian Breakfast Casserole. Hash browns, sun dried tomatoes, Asiago cheeses, and eggs baked together to make the perfect morning casserole! Easily prepared ahead of time.
My church does a church wide brunch a couple of times a year. Everyone brings a dish to share, and we all sit around and eat together. I love these days for two reasons. A) I like hanging out with the people at my church, they’re pretty great. B) I cannot think of another time where I’m given the opportunity to try so many breakfast casseroles.
These church brunch mornings have opened up my eyes to the wide variety of breakfast casserole options. I try to experiment with various recipes for these days. Recently, with several Christmas celebrations, along with a church brunch, I had ample opportunity to experiment with different breakfast casseroles.
Asiago PDO Cheese
In my Asiago PDO Skillet Potato post, I talked about Asiago PDO cheeses. For that post I was given quite a bit of fresh and aged Asiago PDO cheese. I decided that they would both go well in a breakfast casserole. Especially one with an Italian theme.
I experimented with the combination of fresh and aged Asiago PDO cheeses and found that the casserole works best with the fresh Asiago melted with the filling, and the aged Asigao grated for the top.
Italian Breakfast Casserole
This Italian Breakfast Casserole is delicious, and easy to make. Here are a few tips and variations that you can consider:
- I like Italian pork sausage the best. However, this would work with Italian chicken or turkey sausage.
- If you aren’t able to find Italian sausage, don’t fret! It is still tasty with regular ground sausage. I’d recommend using a bit of Italian seasoning when sauteing though.
- For the recipe I used sun dried tomatoes, which I think add a little something special. However, if you don’t care for those, chopped red pepper works well too. Just saute it with the onion.
- If you want to prepare this casserole ahead of time, you can put it together the night before you want to use it, but don’t bake it. Cover it and keep it in the fridge overnight. When it’s time to bake, pull it out for about 15 minutes before placing it in the oven. It make need a few extra minutes in the oven, but it won’t be much.
Italian Breakfast Casserole
- 1 pound ground Italian sausage pork or chicken both work well
- 30 ounce bag of frozen hash browns thawed
- 1 onion diced
- 2 cloves garlic
- ½ cup sun-dried tomatoes drained and diced
- 2 cups grated fresh Asiago PDO
- 6 large eggs
- ½ cup milk
- ¼ teaspoon pepper
- 1 teaspoon seasoned salt
- 1/3 cup grated aged Asiago PDO
- Preheat oven to 350 degrees. Spray bottom of a 9×13 or similar sized baking dish with cooking spray.
- In a large skillet over medium-high heat, saute sausage until cooked through. Remove and set aside, leaving grease from pork in bottom of skillet.
- Add diced onion to the skillet and saute until softened, about 6 minutes. Add garlic and saute for another minute. Remove from heat.
- In a large bowl, stir together cooked sausage, thawed hash browns, cooked onion and garlic, sun dried tomatoes, and grated fresh Asiago PDO cheese.
- In a medium sized bowl, whisk together eggs, milk, pepper, and seasoned salt. Once well combined pour over hash brown mixture and stir until well mixed.
- Pour mixture into prepared baking dish. Cover with aluminum foil and bake for 40 minutes.
- Remove foil, sprinkle grated aged Asiago PDO cheese over top of casserole and bake for another 15 minutes, or until cheese is melted and top is lightly browned.
If you enjoyed this Italian Breakfast Casserole, you might also enjoy these other SugarSpicesLife recipes:
Items used to make this recipe: