I'm still very new to cast iron cooking. I have a skillet and now a casserole dish/stock pot type thing. I have yet to use the latter, as I got it right before moving. The skillet is quickly becoming one of my all-time favorite things to use for cooking. I love the way it makes everything taste!
I'm a huge fan of quiches or any type of potato and egg casserole dish. So I was really excited to try this one out. Plus it has Italian sausage instead of breakfast sausage! I decided to switch out the fontina cheese with gouda and mozzarella. The gouda added a nice bacony-smoked flavor to the overall taste and it was perfect. I would love to add some kind of green to it next time - whether that be spinach or kale, I'm not yet sure :)
What you need:
- 3 Tbsp. unsalted butter, divided
- 1 lb. Italian sausage
- 1/2 cup onion, diced
- 1/2 cup jarred roasted red bell pepper, drained and chopped
- 2 Tbsp. vegetable oil
- 1 pkg frozen hashbrown potato shreds
- 1 cup shredded gouda cheese
- 1/2 cup shredded mozzarella cheese
- 6 eggs
- 1/2 cup heavy cream
- 2 dashes hot sauce
- 8 slices Roma tomato
- 1/4 cup Parmesan cheese
- In a large cast iron skillet, melt 1 Tbsp. butter over medium-high heat.
- Brown sausage for 3 minutes, then add onion and saute for 2 minutes.
- Remove sausage and onion into a bowl containing diced up bell pepper and stir.
- In empty skillet, add 1 Tbsp. butter and the oil. Add hashbrowns and press them into the bottom and sides like a crust. Season with salt and pepper. Then add little dollops of your remaining tablespoon of butter.
- Cook for 10 minutes or until edges begin to brown.
- Sprinkle gouda and mozzarella into potato shell.
- Top with sausage mixture.
- In a bowl (I used the same my sausage had just been in - less dirty dishes), whisk together eggs, cream, hot sauce, salt, and pepper.
- Pour over the sausage. Then arrange tomatoes on top and sprinkle with Parmesan cheese.
- Bake at 400* for 20 to 25 minutes until eggs are firm.
- Rest for 5 minutes and then run a knife or spatula around the edge to loosen up the sides. Put onto a serving plate and cut into wedges.
Recipe adapted slightly from Feeding Big
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