Italian Breakfast Casserole
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.
Servings: 10 servings
Ingredients
- 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
Instructions
- Preheat oven to 350 degrees. Spray bottom of a 9x13 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.