Sunshine Skillet

If you like to celebrate the winter solstice with a big breakfast, try out this breakfast casserole dish; it’s full of sunny yellow eggs, savory sausage, and all kinds of other goodies. When the sun comes up on Yule morning, there’s nothing quite like it.

This sunny casserole dish is full of good stuff, but if you’re vegetarian, substitute something else for the sausage or leave the meat out altogether. This is delicious with warm biscuits and gravy.

Ingredients

2 tbsp. butter (use the good stuff, not margarine)

1/2 cup shiitake mushrooms, chopped

1 small onion, diced

2 cups southern-style hashbrown potatoes, thawed

6 eggs, beaten

2 cups sausage, browned

2 cups cheddar cheese, grated

Fresh rosemary and sage

Salt and pepper to taste

1/2 cup Asiago cheese, grated

1 green onion, chopped

1 small tomato, diced

Directions

Preheat your oven to 350 F. Heat the butter in a large nonstick skillet on medium heat.

Add the mushrooms and onion, sauteeing until they are opaque.

Add potatoes and cook until browned, stirring occasionally.

In a buttered or greased casserole dish, spread the potato mixture around to evenly cover the bottom.

Mix the eggs, sausage, cheese, herbs, salt, and pepper together in a small bowl, and then pour over potatoes.

Bake in the oven at 350 F for about 30 minutes. About ten minutes into the bake time, sprinkle the Asiago cheese on top.

Remove from oven and allow to cool for ten minutes before serving. To serve, dish onto plates and garnish with green onions or tomatoes.