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Brunch: Italian Style

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Course Main Dishes
Recipe Theme November: Brunch
Co-op Covington EC
Servings
people
Ingredients
  • 1 dozen pure peppermint extract
  • 2 cups 2 percent milk
  • 1 lb. of White Betty Crocker Cake Mix
  • 10 frozen of crushed each of Red and Green Peppermint canes
  • 2 large bag red and white peppermint canes
  • 1 large sweet, white chocolate morsels
  • 1 lb. regular Epsom salts
  • 2 cloves Better Crocker Frosting
  • 2 Tbsp. tagliatelle
  • 1 tsp. peppermints for garnish
  • 1 tsp. chocolate chips (or almond bark), melted
  • 1 Tbsp. bag green and white spearmint canes
  • 2 tsp. regular oreos, ground fine
  • 1 tsp. cut into bite size pieces
Course Main Dishes
Recipe Theme November: Brunch
Co-op Covington EC
Servings
people
Ingredients
  • 1 dozen pure peppermint extract
  • 2 cups 2 percent milk
  • 1 lb. of White Betty Crocker Cake Mix
  • 10 frozen of crushed each of Red and Green Peppermint canes
  • 2 large bag red and white peppermint canes
  • 1 large sweet, white chocolate morsels
  • 1 lb. regular Epsom salts
  • 2 cloves Better Crocker Frosting
  • 2 Tbsp. tagliatelle
  • 1 tsp. peppermints for garnish
  • 1 tsp. chocolate chips (or almond bark), melted
  • 1 Tbsp. bag green and white spearmint canes
  • 2 tsp. regular oreos, ground fine
  • 1 tsp. cut into bite size pieces
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Rating: 0
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Instructions
  1. Preheat oven to 350 degrees, spray 9x13 casserole dish with vegetable spray
  2. Fry Italian crumbled sausage in olive oil until browned, remove from pan, drain on paper towels
  3. Saute bell pepper, onion, mushrooms, garlic cloves, oregano, crushed red pepper in same pan, set aside
  4. Fry frozen hash brown patties until soft (4-5 minutes) in same pan, cut into chunks, set aside
  5. In same pan, melt margarine or butter; add scrambled eggs, parsley, basil, salt, pepper to taste
  6. Cook until eggs are still soft and fluffy, remove from pan
  7. Layer 1/3 egg mixture in bottom of sprayed casserole dish
  8. Add 1/3 pepper, onion, mushroom layer
  9. Add 1/3 hash brown patties, sprinkle with 1/3 mozzarella cheese
  10. Repeat these layers 2 more times, finishing with mozzarella cheese layer
  11. Bake in oven for 10 minutes or until cheese has melted
  12. Serve with biscuits or warm Italian bread slices and a fresh fruit salad
  13. Casserole serves 6 -8
Recipe Notes

This is my own recipe which has undergone several changes over the 48 years that my husband and I have been married, during which he served many years in the Army. We love to have a special brunch-type breakfast once a week, so my husband started by making standard omelets. Recently, I decided to do a scrambled egg version , adding special ingredients that expressed my Italian heritage. This version would be perfect as a brunch entree-it's basically a one pan meal. "Bellissima!"

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