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Recipe : Entry # 7521
Jacqueline Bonn
(334) 405-9297
Recipe Title
Brunch: Italian Style
Recipe Theme
November: Brunch
Main Dishes
Covington EC
1 dozen large eggs
2 cups shredded mozzarella cheese
1 lb. Italian sausage (hot or sweet), casings removed, crumbled
10 frozen hash brown patties
2 large red bell peppers, chopped
1 large sweet onion,chopped
1 lb. button or baby bella mushrooms, chopped
2 cloves garlic, chopped
2 Tbsp. olive oil
1 tsp. crushed dried oregano
1 tsp. chopped fresh or dried basil
1 Tbsp. margarine or butter
2 tsp. fresh parsley, chopped finely
1 tsp. crushed red pepper
Preheat oven to 350 degrees, spray 9x13 casserole dish with vegetable spray. Fry Italian crumbled sausage in olive oil until browned, remove from pan, drain on paper towels. Saute bell pepper, onion, mushrooms, garlic cloves, oregano, crushed red pepper in same pan, set aside. Fry frozen hash brown patties until soft (4-5 minutes) in same pan, cut into chunks, set aside.
In same pan, melt margarine or butter; add scrambled eggs, parsley, basil, salt, pepper to taste. Cook until eggs are still soft and fluffy, remove from pan.
Layer 1/3 egg mixture in bottom of sprayed casserole dish. Add 1/3 pepper, onion, mushroom layer. Add 1/3 hash brown patties, sprinkle with 1/3 mozzarella cheese. Repeat these layers 2 more times, finishing with mozzarella cheese layer. Bake in oven for 10 minutes or until cheese has melted. Serve with biscuits or warm Italian bread slices and a fresh fruit salad. Casserole serves 6 -8.
Tell us about your recipe
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!"