| Level: | Intermediate |
| Total: | 45 min |
| Prep: | 15 min |
| Cook: | 30 min |
| Yield: | 12 servings |
Ingredients
- 12 ounces mild bulk sausage
- 12 ounces hot bulk sausage
- 10 eggs, lightly beaten
- 1 cup sour cream
- 1 large onion, chopped
- 1 green pepper, chopped
- 1 red pepper, chopped
- 1 zucchini, chopped
- 16 ounces mushrooms, sliced
- 2 cups cubed American cheese
Instructions
- Preheat the oven to 350 degrees F.
- Cook sausage. Drain grease and set aside to cool slightly.
- In a large, deep baking dish, add sausage, eggs, sour cream, onion, peppers, zucchini, mushrooms, and cheese and stir to mix. Bake for 30 minutes or until golden color.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 284 |
| Total Fat | 22 g |
| Saturated Fat | 8 g |
| Carbohydrates | 6 g |
| Dietary Fiber | 1 g |
| Sugar | 4 g |
| Protein | 16 g |
| Cholesterol | 185 mg |
| Sodium | 518 mg |
Reviews
Took a lot longer to cook (probably 45-50 minutes total) but still a delicious casserole!
My sister has been making this for family Christmas brunch for years! This year we cancelled family brunch due to Covid, but because it just wouldn’t be Christmas without this dish, I asked her for the recipe! So glad it was right here! Not all casseroles need bread to be good! The flavor of the vegetable and sausage are delicious and I can’t wait to make it myself!
Yes yes so very tasty! Made for Sunday brunch for friends and was enjoyed by all! I followed baking time and preparation suggestions on reviews. I baked this for pretty near an hour and sautéed the veggies. Directions for this recipe left me with a few things I had to figure out and help from other reviews. All in all pretty yummy and rather easy to prepare.
Very good and easy to substitute different vegetables. I used Greek yogurt instead of sour cream to lighten it up which worked great. I froze half of it, defrosted and then reheated in the oven. It still tasted great but was very wet, like the vegetables held too much water. I wouldn’t freeze again unless necessary.
Excellent recipe – but I did alter it a bit. I used all 16 oz. of the sausages (why waste it), the same amount of peppers and onions, 8 ounces of sliced mushrooms and two small zucchini. I made two 8 x 8 casseroles with enough left over to put into cupcake cups to freeze for individual servings. I also added some hashed browns from the deli section to the bottom of the casseroles and the cupcake cups and sprinkled the tops with sharp cheddar. It does take longer to cook than the recipe states, other than the cupcake cups. Be sure to get the sausages broken up in as small pieces as possible, chop the vegetables small and also the Velvetta cheese so that they all dissipate properly. I also sautéed the vegetables prior to assembly due to others suggestions. I recommend that as well. I used two 8 x 8 pans because I was taking one to a friend. Perfect proportions for that.
I realize I will not receive an answer to this post, but just a thought here. Why is this recipe credited to Bobby Flay, yet this disclaimer appears at the end of the recipe instructions:
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
Recipe courtesy of Donna Dismore
i made this, with some changes though. I used 2 cans of sliced mushrooms, a bag of frozen spinach…which i thawed out and drained very very well. I used what was on hand, without going to store that night. I did however need to use up some old bread I had, so i poured the ingredients on top of the bread layer. Be sure to spray or butter your pan well also, or it will stick. Although, different than the original recipe posted here, we always have to adjust to our own personal preferences. I did keep the sour cream and I added chedder and American cheese as well. I was very well pleased with this dish, it’s as simple as simple can get.
Made it a little more healthy by using Greek yogurt, turkey sausage, and 1/2 the cheese (but sharp cheddar). Really good!
This was terribly good! I was only cooking for two, so didn’t want to make such a massive amount. I used 16 oz. bulk breakfast sausage, one red pepper, half an onion, one 8 oz package of sliced mushrooms, and half a zucchini. Cooked the sausage then put in 9×9 baking dish, sauteed the veggies in the sausage drippings and added those to the baking dish. Whisked six eggs with half a cup sour cream, poured it over and topped with cheese. Baked at 350 It was a marvelous 40th birthday brunch!!
This casserole tasted pretty good, but I suggest a few adjustments. I had to bake it for quite a while longer than the recipe for the eggs to cook, and like others ave said, the vegetables definitely need to be cooked a little before hand. They barely cook at all in the oven. I used 16 oz. of mild sausage and 8 oz. of spicy, because it was easier to use one and a half packages than a little bit of each. I used cheddar cheese and it tasted great. It was pretty easy, and I assembled it the night before. I am 13 and I pulled it off. I have established the position as dessert and breakfast maker in my family to get as much experience as possible in and effort to get more scholarship money to attend The Culinary Institute of America.