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Author:
Kevin Curry
Ultimate Texas Brunch Casserole with Dallas Cowboys Cheerleader
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Ultimate Texas Brunch Casserole with Dallas Cowboys Cheerleader
Ingredients for 6 servings
Substitution
Note
- 1/2 tablespoon olive oil
- 1 tablespoon fresh garlic, minced
- 1/2 cup diced onions
- 1 green bell pepper, chopped (OR 1 Nopal cactus leaf, diced)
- 1 red bell pepper, chopped
- 6oz (170g) smoked turkey sausage, chopped
- 2 cups frozen shredded potato (hash browns), thawed
- 2 teaspoons cumin (OPTIONAL)
- 6 eggs
- 6 egg whites
- 4oz reduced fat milk (OR canned coconut milk)
- 1 cup shredded cheddar
- sea salt & pepper
Fruit Salad
- watermelon
- coconut
- blueberries
- mango
- mint
Steps
Step 1
Set oven temperature to 400F.
Step 2
Set a nonstick skillet on high heat. Once hot oil, onion, garlic and nopal cactus or green bell pepper. Continuously stir and cook the cactus until the edges are seared. Then add the red bell pepper and the sausage. Adjust the heat of the skillet in case ingredients are burning, and continue cooking until the edges of the sausage are seared, about 3 minutes. Remove from the heat.
Step 3
Spray an 8×5 baking dish with cooking spray (olive oil), then add the thawed hash browns. Spread them out so that it covers the dish. Add the sausage mix from the skillet and spread evenly. Sprinkle in the cumin (if using).
Step 4
Lightly beat eggs, egg whites and milk. Pour over the potato and sausage mix, then sprinkle cheese on top.
Step 5
Cover the baking dish with foil and bake for 30 minutes, or until the egg is cooked through. Remove the foil when there are about 5 minutes left in order to brown the top.
Step 6
Once it has finished baking, let the casserole rest for 5 – 10 minutes before slicing.
Ultimate Texas Brunch Casserole with Dallas Cowboys Cheerleader
Kevin Curry
INGREDIENTS
- 1/2 tablespoon olive oil
- 1 tablespoon fresh garlic, minced
- 1/2 cup diced onions
- 1 green bell pepper, chopped (OR 1 Nopal cactus leaf, diced)
- 1 red bell pepper, chopped
- 6oz (170g) smoked turkey sausage, chopped
- 2 cups frozen shredded potato (hash browns), thawed
- 2 teaspoons cumin (OPTIONAL)
- 6 eggs
- 6 egg whites
- 4oz reduced fat milk (OR canned coconut milk)
- 1 cup shredded cheddar
- sea salt & pepper
Fruit Salad
- watermelon
- coconut
- blueberries
- mango
- mint
INSTRUCTIONS
-
Set oven temperature to 400F.
-
Set a nonstick skillet on high heat. Once hot oil, onion, garlic and nopal cactus or green bell pepper. Continuously stir and cook the cactus until the edges are seared. Then add the red bell pepper and the sausage. Adjust the heat of the skillet in case ingredients are burning, and continue cooking until the edges of the sausage are seared, about 3 minutes. Remove from the heat.
-
Spray an 8×5 baking dish with cooking spray (olive oil), then add the thawed hash browns. Spread them out so that it covers the dish. Add the sausage mix from the skillet and spread evenly. Sprinkle in the cumin (if using).
-
Lightly beat eggs, egg whites and milk. Pour over the potato and sausage mix, then sprinkle cheese on top.
-
Cover the baking dish with foil and bake for 30 minutes, or until the egg is cooked through. Remove the foil when there are about 5 minutes left in order to brown the top.
-
Once it has finished baking, let the casserole rest for 5 – 10 minutes before slicing.
Nutrition per serving
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