Breakfast Catastrophe Italian Style

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Our Boy Scout troop’s annual pioneering weekend is typically cold and often rainy so I always plan a menu with hot and hearty meals when I’m cooking for the Scoutmasters.

For breakfast on Sunday, I wanted to make a breakfast casserole (aka catastrophe), but wanted to make something a little different than the usual ones I make. I decided to make a catastrophe with an Italian flair. I’m not Italian, but I should be. I love cooking, and eating, Italian.

I knew the Scoutmasters could handle heat so, instead of the usual country sausage, I used a hot, spicy Italian sausage. I added garlic, a red bell pepper, and I swapped out the usual shredded cheddar cheese for mozzarella.

On a chilly autumn morning, it was a hot, hearty breakfast that warmed our tummies.

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Equipment
12-inch Dutch oven or 9×13 casserole dish

Ingredients
1 pound Italian sausage (I prefer hot, but mild or sweet also work)
1 medium white onion, peeled and diced
3 cloves garlic, minced
1 red bell pepper, cored and diced
6 eggs
1/3 cup milk
1 (20 ounce) bag frozen hash browns, thawed
2 cups shredded mozzarella cheese
1/4 teaspoon freshly-ground black pepper
3 thinly sliced green onions

Prep
Either on coals or on a propane stove, heat the Dutch oven and add about a tablespoon of olive oil. Add the onion and red pepper, and sauté for 5 minutes until cooked. Add the garlic and sauté for an additional 2 minutes until fragrant. Add the sausage. Brown the sausage, crumbling with a spoon as it cooks. Add the hash browns and 1 1/2 cups cheese. Stir to combine. In a separate bowl, whisk together the eggs, milk and black pepper until combined. Then add them to the Dutch oven, and stir to combine. Top with the remaining 1/2 cup of shredded cheese. Cover and move to coals. Bake in a 375°F oven, using 18 coals on the lid and 9 underneath, for 1 hour. Refresh coals as needed.

If making at home, combine everything in a 9×13 casserole dish and cover with aluminum foil and bake for 20 minutes. Then remove the aluminum foil and bake for an additional 15 minutes until the top of the potatoes begin to slightly brown. Remove and let the casserole rest for 5 minutes.

Sprinkle with green onions and serve!

Serves 8

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Categories: Breakfasts, Dutch Oven, Recipes | Tags: , , , , , , , , , , , , , | Leave a comment

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