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Amish Breakfast Bake Recipe

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Amish Breakfast Bake Recipe

Directions

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Ingredients :

  • 1 large Anaheim chile pepper
  • 2 (12 ounce) packages reduced fat pork sausage (such as Jimmy Dean®)
  • 1 cup chopped sweet onion
  • 1 cup chopped zucchini
  • 1 cup chopped bell pepper
  • 18 eggs, lightly beaten
  • 1 (2 pound) package frozen southwestern-style hash brown potatoes, thawed
  • 3 cups shredded reduced-fat Cheddar cheese
  • 2 cups low-fat small curd cottage cheese
  • 1 ½ cups shredded reduced-fat Swiss cheese
  • Methods :

  • Step 1

    Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil.

  • Step 2

    Cut the Anaheim pepper into halves lengthwise; remove and discard the stem, seeds, and ribs. Place the pepper, cut-sides down, onto the prepared baking sheet.

  • Step 3

    Cook under the preheated broiler until the skin of the pepper has blackened and blistered, 5 to 8 minutes. Place the blackened pepper into a bowl and tightly seal with plastic wrap. Allow the pepper to steam as it cools, about 20 minutes. Remove and discard skins; chop pepper.

  • Step 4

    Preheat oven to 350 degrees F (175 degrees C). Grease a 9×13-inch baking dish.

  • Step 5

    Cook and stir sausage in a large skillet over medium-high heat until browned and crumbly, 5 to 7 minutes; remove sausage using a slotted spoon to a plate, leaving rendered fat in the skillet.

  • Step 6

    Return skillet to medium-high heat. Saute onion, zucchini, bell pepper, and Anaheim pepper in hot skillet until just tender, about 4 minutes.

  • Step 7

    Stir eggs, hash browns, Cheddar cheese, cottage cheese, and Swiss cheese together in a large bowl; add sausage and sauteed vegetables and stir. Pour egg mixture into prepared baking dish.

  • Step 8

    Bake in the preheated oven until eggs are set and mixture is bubbling, about 70 minutes. Let cool for 10 minutes before slicing.

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