Momma Mia's Saturday Breakfast Casserole
By
Tari Harlan
@Panteznabnch
8
I used to make is on special occasions, you know like weekends!! My girls loved it. My youngest daughter just as me for the recipe, so she could fix it for her family. She also told me that I should write a cookbook. I love her way of thinking, so I thought why not share. I hope you all enjoy!!
Blue Ribbon Recipe
This is a quick and easy breakfast casserole everyone will enjoy. Bell pepper, onions, and sausage add a lot of flavors to the dish. This casserole combines everything you love about breakfast. The cornbread is a great vessel for all the yumminess!
Ingredients
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1 pkgJiffy cornbread mix
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1 pkgJimmy Dean sausage (I use sage flavor)
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8eggs
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1 cmilk
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1 mediumonion, diced
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1bell pepper, diced (I use red, yellow or orange)
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8 ozsliced mushrooms
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1 cloveminced garlic
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1/4 tspground black pepper
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2 cshredded cheese (I use either finely shredded Italian blend or Colby Jack cheese)
How to Make Momma Mia's Saturday Breakfast Casserole
- Preheat oven to 350 F. In a large skillet, brown sausage, add onions, peppers, garlic, and mushrooms and finish cooking. Remove from heat and set aside to cool slightly.
- Prepare Jiffy cornbread directions. Pour into a lightly greased 13x9-inch baking dish; set aside.
- Beat eggs, milk, and pepper in large bowl with a wire whisk until well blended.
- Sprinkle sausage mixture over cornbread; pour egg mixture on top. Cover with cheese.
- Bake 35-40 minutes or until knife inserted in center comes out clean. Let stand 10 minutes before cutting into squares to serve.
About Momma Mia's Saturday Breakfast Casserole
Course/Dish: Breakfast Casseroles
Main Ingredient: Eggs
Regional Style: American
Other Tag: For Kids
