RestaurantsBluebeardBreakfast Casserole Recipe

Breakfast Casserole Recipe

Inspired by Bluebeard
Time45m
Serves6

eggs, roasted tomato, asparagus, yukon gold potato, sausage, red onion, chipotle hollandaise

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Ingredients

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Casserole Ingredients

Method

Casserole Preparation

1

Prepare the Ingredients

Preheat the oven to 375°F (190°C). Dice the Yukon Gold potatoes, chop the asparagus into 1-inch pieces, and finely chop the red onion.

2

Cook the Sausage

In a large skillet over medium heat, cook the sausage until browned and fully cooked. Remove from the skillet and set aside.

3

Sauté Vegetables

In the same skillet, add the diced red onion and Yukon Gold potatoes. Sauté for about 5-7 minutes until the potatoes are slightly tender. Add the asparagus and continue to cook for another 3-4 minutes.

4

Combine Ingredients

In a large mixing bowl, whisk together the eggs. Stir in the roasted tomatoes, cooked sausage, and sautéed vegetables. Season with salt and pepper to taste.

5

Bake the Casserole

Pour the mixture into a greased 9x13-inch baking dish. Bake in the preheated oven for 25-30 minutes, or until the eggs are set and the top is lightly golden.

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