Yield: Serves 6 to 8 | Prep Time: 25 minutes | Cook Time: 1 hour
During a weekend in California where my husband and I (and a whole bunch of friends) attended a day time country music festival, this spicy fajita frittata became the most desired dish, set out on the pool patio table with salsa and chips, a bowl of guacamole, and cold beers. It’s the perfect thing to wake up to, graze through, and serve for breakfast, brunch, or lunch.
INGREDIENTS
3 cups Southern-style frozen hash browns
2 teaspoons olive oil
1 red bell pepper, cut into strips
1 green bell pepper, cut into strips
1 small poblano pepper, cut into strips
12 ounces turkey breakfast sausage
1 red onion, cut into strips
1 garlic clove, minced
6 large eggs
⅓ cup half-and-half
1 teaspoon dried oregano
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
1½ cups shredded Mexican cheese blend
1. Preheat the oven to 450°F and lightly coat a 9 × 13-inch baking dish with cooking spray.
2. Pour the hash browns over the bottom of the baking dish and bake for 20 minutes.
3. Meanwhile, in a large skillet, heat the olive oil over medium heat. Add the bell peppers and poblano pepper and cook for 5 minutes. Add the sausage, onion, and garlic and cook until the sausage is fully cooked.
4. Remove the hash browns from the oven and lower the oven temperature to 350°F. Top the hash browns with the sausage mixture. Whisk the eggs, half-and-half, oregano, salt, and pepper in a bowl until combined and pour over the casserole. Sprinkle the cheese on top and bake for 25 minutes, until the eggs are set. Serve.
