Amish Breakfast Bake
Ingredients
- 1 large Anaheim chile pepper ⓘ
- 2 (12 ounce) packages reduced fat pork sausage (such as Jimmy Dean(R)) ⓘ
- 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 ⓘ
Instructions
- 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, 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 & Diet Analysis (per serving)
476
kcal
24% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).