What better to start Holiday brunch than with breakfast egg casserole?!
I made this beauty with different types of bread and meat and it is always a bit different, but extremely comforting and delicious. When the cold weather knocks on our door, breakfast casserole warms your soul.
It takes you like 40 minutes from the beginning to the end, and you can even prepare a day ahead.
I have been making this one for a couple of years, and usually, I’d use Italian sausages or sliced breakfast links, but this year I thought to use organic turkey with Italian bread, and I must say that it was so delightful.
I had one serving left for the next day, and I just warmed it up and eat it. I gotta say, I think it was even better the following day.
If you are planning to bring it to school Holiday party or brunch at your work, make one time before just to test and see if you like it.
As I said, I’ve been making this one for a couple of years, but I always make it a week before just to have everything right and ready before sharing.
Anyhow, I hope this breakfast casserole makes it to your table this holiday season. If you make it, please tag me on Instagram using hashtags #sandrasesycooking (@sandraseasycooking)
Breakfast Casserole Recipe
A perfect breakfast for holiday season or potlucks. We made this breakfast man times especially when we have guests over for a weekend.
- 2 tbsp. Olive Oil
- 1/4 Onion chopped
- 1/2 Green Pepper diced
- 2 cups diced Southern Hash-Brown Potatoes
- 1 lb. Ground Turkey + 1 tbsp Olive Oil
- 1 tsp. Salt or to taste
- 2 tsp. Ground Black Pepper
- 1 tsp. Fennel Seeds roughly chopped
- 1 tsp. Italian Herb Mix
- 1/4 tsp. Chili Flakes
- 1/2 lb. Italian Bread cubed (French, toast, or baked biscuits could be used)
- 8 large Eggs mixed
- 2 cups Mild Cheddar Cheese shredded
- 1 tsp. Butter for greasing
- Preheat oven to 400F (200C)
- Saute onion and green pepper for 2-3 minutes on medium-high temperature, then add diced potatoes. If potato hash is frozen, slightly defrost. It doesn’t have to be completely defrosted, just enough to separate the cubes. Cook potatoes until they are golden, you may add more oil if you need. When done, remove onto kitchen paper towel.
- In the same skillet, add oil and turkey. Cook turkey until completely done, 5-6 minutes on medium high temperature, then add seasoning and spices. Stir well, and taste to see if the turkey needs more seasoning.
- After the turkey is complete, add back to the skillet Southern Hash-Brown Potatoes, and stir to combine potatoes and turkey together;
- In a large bowl, add cubed bread and the bread doesn’t have to be perfectly cubed, just roughly bite-size pieces. Now, mix together with the bread Southern Hash-Brown Potatoes and the Turkey mixture, and add 1 cup of Cheddar cheese; Toss it, mix it all together.
- Mix eggs for a minute or two, until they are smooth in texture, add just a pinch of salt.
- Grease with the butter larger, 2 Qt baking dish, and pour 1/2 of the egg mixture.
- Add the bread, potatoes, turkey, and cheese mixture in the baking dish, and press so the bread could soak the eggs.
- Pour the remaining egg mixture, press a bit more then add 1 more cup or more if you wish of Cheddar cheese.
- Bake in the preheated oven for 20 minutes, and eat it hot!
You can add any bread that you like or have, I went with 2 days old Italian Bread. It is best if you use a bit stale, 2-3 days old bread. Last year I was making exactly the same but used homestyle biscuits, and it was very delicious. If you wish to use other cheese, Blend of Mexican cheeses works well, provolone, Pepper Jack, and Cheddar. You can totally be creative. In the case of meat, ground beef, ground pork, cooked and sliced breakfast links or Italian sausages without casing could be used as well. Refrigerate leftover casserole, and heat very well before serving. You can also make a day ahead and keep it in the fridge.