It’s so lovely having guests in our home. To make them feel comfortable and welcomed is truly a wonderful feeling for all. Be-Our-Guest Breakfast Casserole is a must-have on your welcome-wagon list for your next round of guests. Loaded with creamy cheese-covered eggs and savory sausage, it will definitely have them “oooh-ing” and “ahhhh-ing” over your amazingly hospitable breakfast spread! For your next overnight soirée, serve Be-Our-Guest Breakfast Casserole for the most discriminating of tastes. It will be the best bed and breakfast experience your guests will ever have! Enjoy the visit!
Ingredients
- 3 tablespoons olive oil, divided
- 8 ounces ground pork sausage
- 2 cups sweet onion, diced
- 1 cup poblano chile, seeded and chopped
- 1 cup red bell pepper, seeded and chopped
- 1 1/2 teaspoons kosher salt, divided
- 2 cups potatoes, diced
- 3/4 teaspoon garlic powder
- 1 cup Gruyère cheese, shredded, divided
- 1 cup extra-sharp cheddar cheese, shredded, divided
- 5 large eggs
- 1/4 cup heavy whipping cream
- 1 tablespoon fresh chives, minced
Directions
Step 1 –Adjust the oven rack 6 inches from the heat source.
Step 2 –Preheat the oven to 425 degrees F.
Step 3 –In a 10-inch cast-iron skillet over medium-high heat, heat 1 tablespoon of the olive oil.
Step 4 –Add the sausage to the oil and cook, while crumbling the meat, until it is no longer pink, about 4 minutes.
Step 5 –Use a slotted spoon to transfer the cooked sausage to a medium bowl.
Step 6 –To the empty skillet over medium-high heat, add the sweet onion, the poblano chile, the red bell pepper, and 1/2 teaspoon of the salt and cook, stirring occasionally, until the onion is tender and the peppers have charred in spots, about 8 minutes.
Step 7 –Use a slotted spoon to transfer the pepper mixture to the sausage.
Step 8 –Use a paper towel to carefully wipe the skillet clean.
Step 9 –In the empty skillet over medium-high heat, heat the remaining olive oil.
Step 10 –Add the diced potatoes in an even layer to the oil and cook, undisturbed, until they are browned on the bottom, about 5 minutes.
Step 11 –Add 1/2 teaspoon of the salt to the potatoes and cook, stirring occasionally, until they are golden-brown and crispy on most sides, about 5 minutes.
Step 12 –Transfer the skillet from the heat.
Step 13 –Transfer the sausage mixture to the skillet and stir in the garlic powder.
Step 14 –Add 1/2 cup of the Gruyère cheese and 1/2 cup of the cheddar cheese to the sausage mixture and stir until it is just combined.
Step 15 –In a medium bowl, add the eggs, the heavy whipping cream, and the remaining salt and whisk until well combined.
Step 16 –Pour the egg mixture into the sausage mixture, tilting the pan to allow the eggs to evenly distribute.
Step 17 –Top the sausage mixture with the remaining Gruyère cheese and the remaining cheddar cheese.
Step 18 –Bake the casserole until the eggs have set and the cheese has melted, about 8 minutes.
Step 19 –Adjust the oven setting to broil and cook the casserole until the cheese has turned golden-brown, about 2-3 minutes.
Step 20 –Let the casserole stand for 5 minutes.
Step 21 –Sprinkle the top of the casserole with the chives.
Step 22 –Slice and serve.
