Recently we’ve had a number of questions about breakfast, and how to keep it from getting boring with bacon and eggs every day. Personally, I don’t really ever get tired of bacon and eggs (how can anyone get tired of bacon?) but I do sympathize with food boredom. E.J. and I have our favorites that we make often, but there’s always at least one somewhat experimental dish every week to help keep things interesting.
This week, E.J. was lamenting the lack of pulled pork to make another Pulled Pork & Apple casserole for breakfasts – and I just happened to have another pound of sausage left from the St. Paddy’s day so Hungarian Breakfast Casserole was born.
Hungarian Breakfast Casserole
This is our Hungarian version of the classic Paleo breakfast casserole
Ingredients
- 1 lb polish sausage, diced
- 1/2 lb bacon, chopped
- 1 medium onion, diced
- 1 medium green bell pepper, diced
- 1 granny smith apple, diced (optional)
- 14 eggs
- 3 tablespoons sweet hungarian paprika
- salt & pepper to taste
Directions
- Preheat oven to 375 degrees
- In a large skillet under medium heat, cook onion, green pepper and bacon until onion is soft
- Add polish sausage and apple (if using) and cook until apples are beginning to soften
- Turn off heat and stir in paprika
- Mix everything well and pour into greased 9×13 oven-safe pan
- In a large bowl, scramble the eggs and add salt & pepper
- Pour eggs over meat and vegetables and cook for approximately 25 minutes