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Ryan\u2019s All-In-One Savory Breakfast Bake<\/h3>\n
Makes 8 servings<\/p>\n
- \n
- 2 tablespoons butter, plus more for greasing<\/li>\n
- 1\u20442 cup diced onion<\/li>\n
- 1\u20442 cup diced mushrooms<\/li>\n
- 1\u20444 cup diced celery<\/li>\n
- 1\u20444 cup chopped scallions<\/li>\n
- 3\u20444 teaspoon salt<\/li>\n
- 6 turkey breakfast sausage patties, diced<\/li>\n
- 2 large handfuls of baby spinach<\/li>\n
- 1 1\u20444 cups frozen corn kernels, thawed<\/li>\n
- 2 tablespoons chopped fresh basil<\/li>\n
- 1 tablespoon chopped fresh parsley, plus more for garnishing<\/li>\n
- 10 large eggs<\/li>\n
- 3\u20444 cup half-and-half<\/li>\n
- 1\u20444 teaspoon ground black pepper<\/li>\n
- 1 teaspoon dried sage<\/li>\n
- 12 King\u2019s Hawaiian original sweet rolls, torn into chunks<\/li>\n
- 2 cups shredded cheddar cheese<\/li>\n<\/ul>\n
Preheat the oven to 350\u00b0F. Grease an 8-inch square baking dish.<\/p>\n
In a large saut\u00e9 pan, melt the butter over medium-high heat. Add the onion, mushrooms, celery, and scallions and cook, stirring occasionally, until the onion is translucent and soft, 4 to 5 minutes. Add 1\u20444 teaspoon of the salt, the sausage, and the spinach and saut\u00e9 until the spinach has wilted and started to cook, about 1 minute. Turn the heat off and stir in 1\u20442 cup of the corn, the basil, and the parsley. Set aside.<\/p>\n
In a blender or food processor, combine the remaining 3\u20444 cup corn, the eggs, half-and-half, pepper, remaining 1\u20442 teaspoon salt, and the sage and puree until the mixture is smooth.<\/p>\n
In a large bowl, combine the torn rolls, corn mixture, half the cheese, and the saut\u00e9ed veggies and turkey. Pour the mixture into the prepared baking dish and cover with aluminum foil. Bake for 30 minutes, then remove the foil, sprinkle the remaining cheese over the top of the casserole, and bake until the cheese is bubbly and beginning to brown, about 30 minutes. Let rest for at least 10 minutes. Garnish with parsley before serving.<\/p>\n
Notes<\/strong>\nIf you like your bread pudding a little crustier, try using artisan sourdough bread instead of the Hawaiian rolls, and bake the casserole in a 9 x 13-inch pan. It will cook a little faster, and the tops and edges will be crunchier.<\/p>\n
You can use any fillings you like, but my favorite is turkey sausage, and I always try to sneak in green veggies whenever I can.<\/p>\n
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