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Published December 7th, 2011
Mediterranean Breakfast Casserole
Breakfast Casserole with artichoke hearts Photo Susie Iventosch

(Serves 6-8)
INGREDIENTS
1 pound turkey bacon, cooked and broken into small pieces
1 pound turkey sausage patties, cooked and crumbled
1 quart Eggbeaters (or 1 dozen eggs)
1/2 cup milk or plain nonfat yogurt
1 pound bag shredded hash browns
1/4-1/3 cup olive oil (used for sautéing veggies and potatoes)
1 red onion, chopped
1 package (6-pack) baby portabella mushrooms, sliced
1 (14-ouncd) can artichoke hearts, drained and chopped
1 red bell pepper, seeded and chopped
1/3 cup sundried tomatoes, sliced or chopped (optional)
2 cups shredded cheese (your choice on what kind ... I'd use feta, too!)
Salt & Pepper to taste
DIRECTIONS
In a large frying pan, cook hash browns in olive oil over medium-high heat until golden-brown. Transfer potatoes into a large mixing bowl. (If you are in a big rush, you can skip browning the potatoes and use them straight from the bag.)
Using the same pan, heat olive oil and sauté onions until soft. Add mushrooms and cook both until caramelized. Toss into bowl with potatoes. Again, in same pan, add a little more olive oil and cook artichoke hearts and red bell peppers until just starting to brown. Dump into bowl.
Add sundried tomatoes, sausage, bacon and half the cheese to mixture in bowl. Season with Italian herbs and S&P and mix well.
Spread potato-vegetable mixture evenly in the bottom of a greased 9x13 baking dish. Mix eggbeaters with milk or plain yogurt, and pour over potato mixture. Sprinkle remaining cheese over the top.
Bake at 350° for approximately 35 minutes, or until eggs are cooked and cheese is browned.
Enjoy!

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Mediterranean Breakfast Casserole
|
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Submit
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Google Custom
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CivicLifeSportsSchoolsBusinessFoodOur HomesLetters/OpinionsCalendar

Published December 7th, 2011
Mediterranean Breakfast Casserole
Breakfast Casserole with artichoke hearts Photo Susie Iventosch

(Serves 6-8)
INGREDIENTS
1 pound turkey bacon, cooked and broken into small pieces
1 pound turkey sausage patties, cooked and crumbled
1 quart Eggbeaters (or 1 dozen eggs)
1/2 cup milk or plain nonfat yogurt
1 pound bag shredded hash browns
1/4-1/3 cup olive oil (used for sautÇing veggies and potatoes)
1 red onion, chopped
1 package (6-pack) baby portabella mushrooms, sliced
1 (14-ouncd) can artichoke hearts, drained and chopped
1 red bell pepper, seeded and chopped
1/3 cup sundried tomatoes, sliced or chopped (optional)
2 cups shredded cheese (your choice on what kind ... I'd use feta, too!)
Salt & Pepper to taste
DIRECTIONS
In a large frying pan, cook hash browns in olive oil over medium-high heat until golden-brown. Transfer potatoes into a large mixing bowl. (If you are in a big rush, you can skip browning the potatoes and use them straight from the bag.)
Using the same pan, heat olive oil and sautÇ onions until soft. Add mushrooms and cook both until caramelized. Toss into bowl with potatoes. Again, in same pan, add a little more olive oil and cook artichoke hearts and red bell peppers until just starting to brown. Dump into bowl.
Add sundried tomatoes, sausage, bacon and half the cheese to mixture in bowl. Season with Italian herbs and S&P and mix well.
Spread potato-vegetable mixture evenly in the bottom of a greased 9x13 baking dish. Mix eggbeaters with milk or plain yogurt, and pour over potato mixture. Sprinkle remaining cheese over the top.
Bake at 350¯ for approximately 35 minutes, or until eggs are cooked and cheese is browned.
Enjoy!

Advertisement

print story

Before you print this article, please remember that it will remain in our archive for you to visit anytime.
download pdf
(use the pdf document for best printing results!)
Comments

Send your comment to:
Reach the reporter at:

Quick Links for LamorindaWeekly.com
Home
Archive
Advertise
send artwork to:
ads@lamorindaweekly.com
Classified ads
Lamorinda Service Directory
About us and How to Contact us
Submit
Letter to the Editor
Send stories or ideas to:
storydesk@lamorindaweekly.com
Send sports stories and photos to:
sportsdesk@lamorindaweekly.com
Subscribe to receive a delivered or mailed copy
Subscribe to receive storylinks by email
Content
Civic
Lafayette
Moraga
Orinda
MOFD
Life
Sports
Schools
Business
Food
Our Homes
Letters/Opinions
Calendar


Copyright Lamorinda Weekly, Moraga CA