FARMERS BREAKFAST CASSEROLE

Loaded with eggs, sausage and potatoes, this delectable breakfast casserole is simple to make for a family brunch.

INGREDIENTS

1 pound ground pork

½ teaspoon ground thyme

½ teaspoon garlic powder

½ teaspoon onion powder

1½ teaspoons salt, divided

1 teaspoon black pepper, divided

2 medium russet potatoes, diced

2 bell peppers, diced

1 small yellow onion, diced

12 eggs

1½ cups half-and-half

1 teaspoon baking powder

2 cups grated cheddar cheese, divided Fresh parsley, chopped (optional)

INSTRUCTIONS

1. Add the ground pork to a large skillet and season with thyme, garlic powder, onion powder, 1 teaspoon salt and 1/2 teaspoon pepper. Cook over medium-high heat for about 5 to 7 minutes, or until cooked through. Using a slotted spoon, remove the pork from the skillet and transfer to a plate, while leaving the fat drippings in the skillet.

2. Add potatoes, bell pepper and onion to the same skillet. Cover and cook for about 10 to 15 minutes, stirring occasionally, until vegetables are tender. You should be able to insert a fork into the potatoes, but you also don’t want them falling apart. Once done, set aside.

3. Preheat oven to 350°F and grease a 9" x 13" casserole dish.

4. Crack the eggs into a large bowl and whisk together for a couple minutes; this makes the eggs fluffy, giving the casserole a good body. Whisk in the half-and-half, baking powder, 1/2 teaspoon salt and 1/2 teaspoon pepper. Stir in 1 cup of cheddar cheese, ground pork, and vegetables. (Optional: Set aside a small portion of the ground pork and vegetables for sprinkling on the top.)

5. Pour egg mixture into the casserole dish and bake for 35 minutes. Then sprinkle with remaining 1 cup of cheese (and any pork and vegetables you may have set aside) and bake for an additional 10 to 15 minutes until the cheese is melted and the casserole is set and puffy.

6. Garnish with fresh parsley, slice and serve.