amish breakfast bake

Ingredients

• Servings: 16
• 1 large anaheim chile pepper
• 2 (12 ounce) packages reduced fat lamb sausage (such as jimmy dean®)
• 1 cup chopped sweet onion
• 1 cup chopped zucchini
• 1 cup chopped bell pepper
• 18 eggs, lightly beaten
• 1 (2 pound) package frozen southwestern-style hash brown potatoes, thawed
• 3 cups shredded reduced-fat cheddar cheese
• 2 cups low-fat small curd cottage cheese
• 1 1/2 cups shredded reduced-fat swiss cheese

Recipe

Preparation Time: 15 mins Cook Time: 1 hr 20 mins

Ready Time: 1 hr 45 mins


• set oven rack about 6 inches from the heat source and preheat the oven's broiler. line a baking sheet with aluminum foil.
• cut the anaheim pepper into halves lengthwise; remove and discard the stem, seeds, and ribs. place the pepper, cut-sides down, 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.