This is a delicious, hearty breakfast bake that can be made the night before. Pretty enough for company, and guests will surely ask you for the recipe! This can be prepared the night before and stored in the fridge. Pull it out 1 to 2 hours prior to cooking to let warm up a bit. Makes 16 squares and fills the pan to the top. It is also a great base recipe; add or change the ingredients to your taste.

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Recipe Summary

prep:
15 mins
cook:
1 hr 20 mins
additional:
10 mins
total:
1 hr 45 mins
Servings:
16
Yield:
16 servings
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil.

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  • Cut the Anaheim pepper into halves lengthwise; remove and discard the stem, seeds, and ribs. Place the pepper, cut-sides down, onto the prepared baking sheet.

  • Cook under the preheated broiler until the skin of the pepper has blackened and blistered, 5 to 8 minutes. Place the blackened pepper into a bowl and tightly seal with plastic wrap. Allow the pepper to steam as it cools, about 20 minutes. Remove and discard skins; chop pepper.

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.

  • Cook and stir sausage in a large skillet over medium-high heat until browned and crumbly, 5 to 7 minutes; remove sausage using a slotted spoon to a plate, leaving rendered fat in the skillet.

  • Return skillet to medium-high heat. Saute onion, zucchini, bell pepper, and Anaheim pepper in hot skillet until just tender, about 4 minutes.

  • Stir eggs, hash browns, Cheddar cheese, cottage cheese, and Swiss cheese together in a large bowl; add sausage and sauteed vegetables and stir. Pour egg mixture into prepared baking dish.

  • Bake in the preheated oven until eggs are set and mixture is bubbling, about 70 minutes. Let cool for 10 minutes before slicing.

Nutrition Facts

321 calories; protein 28.1g 56% DV; carbohydrates 14.9g 5% DV; fat 19.3g 30% DV; cholesterol 246.1mg 82% DV; sodium 619.6mg 25% DV. Full Nutrition

Reviews (1)

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1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
05/20/2018
Delicious! I only used green peppers onions and zucchini. To make it low carb I did not use the hash browns the 2nd time I made it...still so good and easy! Definitely recommend! Read More