Put a little bite in your brunch with this easy casserole sure to get rave reviews and cause rounded tummies. This recipe is adapted from one on Cooking.com
Spicy Brunch Vegetables
6 tablespoons olive oil, divided
5 links spicy Italian Sausage, casing removed
1 Tbls parsley, crumbled
2 tsp basil, crumbled
1 Tbls chopped chives, dry or fresh
1 large sweet onion, sliced and quartered
2 large sweet bell peppers, cut in ½ inch pieces
3 cups frozen hash browns, thawed
1 cup broccoli florets, cut into bite size pieces
1 tsp cayenne pepper (or to taste)
4-5 Roma tomatoes sliced thin
12 eggs
salt and pepper to taste
Velveeta Cheese - sliced 1/4 inch thick, enough to cover dish
Over medium heat in 2 tablespoons olive oil, brown Italian sausage well, being sure to chop fine as it cooks. Turn heat to low. Add parsley, onion, bell pepper, and broccoli. Cook over low heat, covered, until the onion and pepper just start to soften, but are not cooked through yet. Remove to 9”' x 14” casserole dish or 12-inch iron skillet. Add remaining olive oil to skillet and turn heat to medium. Once oil is hot, add hash brown potatoes, and salt and pepper to taste, and let brown until crisp, stirring as needed. In casserole or skillet layer sausage mixture, hash browns, cayenne pepper, sliced Roma tomatoes -place closely and cover top, salt and pepper to taste again. Cover complete top, overlapping if needed, with the cut Velveeta cheese. Scramble the eggs with 2 Tablespoons of ice water (a mixer works best here), salt and pepper to taste, and pour over entire casserole. Bake in preheated 375-degree oven about 30-40 minutes or until just set in the center.
Come back tomorrow and learn about solid perfume.
