When the sun comes up on Yule morning, there's nothing quite like it. If your family celebrates with a solar ritual, after you're done, head to the kitchen for a big breakfast. This sunny skillet dish is full of good stuff -- if you're vegetarian, simply substitute something else for the sausage, or leave the meat out altogether. This is fabulous with some nice warm biscuits and gravy.
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
- 2 Tbs. butter (use the good stuff, not margarine)
- 1 small onion, diced
- 1/2 C shiitake mushrooms, chopped
- 2 C southern-style hashbrown potatoes, thawed
- 6 eggs, beaten
- 2 C sausage, browned
- 2 C cheddar cheese, grated
- Fresh rosemary and sage
- Salt and pepper to taste
- 1/2 C Asiago cheese, grated
- 1 green onion, chopped
- 1 small tomato, diced
Preheat your oven to 350. Heat the butter in a large nonstick skillet on medium heat. Add the mushrooms and onions, 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 for about 30 minutes. About ten minutes into the bake time, sprinkle the Asaigo cheese on top.
Remove from oven and allow to cool for ten minutes before serving. To serve, dish onto plates and garnish with tomatoes and onions.