Featured Pinch Tips Video
- 2 large
- russet potatoes
- 1/2 small
- white onion
- 1 c
- shredded mozzeralla
- 1 lb
- ground sausage
- 4 large
- 1 pkg
- 1 Tbsp
- ground white pepper (can sub with black pepper)
- 1 Tbsp
- garlic powder
1Brown sausage over medium heat, chopping finely. Pre heat oven at 400 degrees
2While sausage is browning: Using a food processor shred turnips,potato onion and mozzarella (if starting from a block)
3add veggies to a glass baking dish. Sprinkle pepper and garlic powder over shredded veggies and toss, mixing well.
4Once fully cooked drain sausage and toss into the baking dish mixing well. I find tongs work well. Add mozzarella and toss again.
5Crack and whisk eggs and pour evenly over the dish
6put casserole on the top rack of the preheated oven for 45 minutes.
7During the first 10 minutes your casserole is baking prepare bacon by laying your strips of bacon on racks over a baking sheet.
8when there is 35 minutes left on your timer put bacon in the oven on the rack below your casserole
9Take both pans out of the oven and lay your strips of bacon across your casserole, cover with tin foil and return to the oven for 25 minutes
10Remove casserole and let stand for 20 minutes before serving to allow it to set