Make the Holidays Easy and Local – Bonus Recipe

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Published Wednesday, December 5, 2018

Although sweet and juicy summer produce may be a distant memory, Colorado also offers a variety of products perfect for holiday gifts and meals. Many Colorado farmers are extending their growing seasons, and farmers' markets are moving indoors for the fall and winter.  The Colorado Department of Agriculture's Winter Farmers' Market List provides information about markets statewide. Additional online resources include the Colorado Food and Agriculture Gift Guide and Colorado Christmas Tree List, which help connect holiday shoppers with local producers. This recipe is perfect for holiday brunches and potlucks. Look for Colorado products at your local grocery store, winter farmers' market or at restaurants across the state. Each month the Colorado Department of Agriculture features a different commodity to highlight the variety and quality of products grown in the state. 

Breakfast Egg Casserole Muffins

Chef Jason K. Morse, C.E.C., 5280 Culinary, LLC and Ace Hardware Grill Expert

Ingredients 

  • 7 slices Sourdough Bread, cubed 1" squares
  • 1-1/2 lbs. Ground Sweet Italian Sausage
  • 1 Red Pepper, julienned
  • 1 Green Pepper, julienned
  • 1 Red Onion, julienned
  • 1 Clove Garlic, minced
  • 8 Eggs
  • 6 fl. oz. Whole Milk              
  • 2 tsp. All Purpose Seasoning
  • 1 tbsp. Herb Rub
  • 1/3 bunch Fresh Italian Parsley, chopped
  • Black Ground Pepper to taste
  • 1/2 cup Asiago Cheese, shredded
  • 1/2 cup Sharp Cheddar Cheese, shredded

Directions

Preheat oven to 375. In a large saute pan, add a small amount of oil and cook the ground sausage. Use the rendered fat to saute the peppers, onions and garlic. Mix the eggs, milk, seasoning, parsley and black pepper in a large bowl. In a 9x13 casserole pan, spray well with non-stick spray and layer as follows: bread, cooked sausage, cooked peppers and onions, cheese and egg mixture. Allow the egg mixture to soak into the bread, then spray a medium-sized muffin pan with non-stick spray and place about 1/2 cup in each muffin tin hole. Tent with foil and bake at 375for about 30 minutes, uncover and finish until center is fully cooked. Muffins should have a nice golden color when finished.  Top with additional cheese if desired.