Cooking with Paula Deen_-_November 2019

77 COOKING WITH PAULA DEEN NOVEMBER/DECEMBER 2019

aa CAST IRON COMFORT b

KICK-START THE BEST

DAY OF THE YEAR WITH

A Very Merry Breakfast THIS EASY MORNING MEAL

SAUSAGE, EGG, AND

POTATO BREAKFAST

CASSEROLE

Makes 6 to 8 servings

1 tablespoon olive oil

1 pound sage breakfast sausage

1 small yellow onion, chopped

1 large red bell pepper, chopped

2 cloves garlic, minced

4 large eggs

1 cup whole milk

1 (15-ounce) bag frozen

shredded hash browns

1 cup shredded mozzarella

cheese

1 cup shredded sharp Cheddar

cheese, divided

1 tablespoon chopped fresh

chives

1½ teaspoons kosher salt

½ teaspoon ground black

pepper

1. Preheat oven to 350°.


2. In a 12-inch cast-iron skillet, heat
   oil over medium-high heat. Add
   sausage; cook until browned and
   crumbly, about 6 minutes. Remove
   sausage using a slotted spoon, and
   let drain on paper towels.


3. Add onion, bell pepper, and garlic
   to skillet; cook, stirring occasionally,
   until tender, about 3 minutes.
   Remove vegetables from skillet.
   Wipe skillet clean, and spray with
   cooking spray.


4. In a large bowl, whisk together
   eggs and milk. Stir in sausage,
   vegetables, hash browns,
   mozzarella, ½ cup Cheddar, chives,
   salt, and black pepper. Spoon
   mixture into skillet; sprinkle with
   remaining ½ cup Cheddar.


5. Bake until golden brown and
   a wooden pick inserted in center
   comes out clean, about 35 minutes.
   Serve immediately.

· kitchen tip ·

Casserole can be prepared through step 4,

covered, and refrigerated in skillet overnight.

Let casserole stand at room temperature for

30 to 45 minutes before baking as directed.