Cheese egg and casserole a brunch staple

On lazy weekend mornings or when entertaining a crowd, it may be more fitting to serve brunch rather than breakfast or lunch. Brunch enables guests or family members to sleep in a little later. Plus, the filling combination of menu items can keep people satisfied until dinner later on in the evening.

The recipes for “Farmhouse Skillet” from “Lord Honey Traditional Southern Recipes with a Country Bling Twist” (Pelican Publishing) by Chef Jason Smith, puts together a blend of savory ingredients into an egg casserole that can be a winner on any brunch table.

Farmhouse Skillet

Serves 8-10

1 pound bacon, diced

2 cups cubed cooked ham

1/2 pound breakfast sausage, cooked and crumbled

1 small purple onion, diced

1/2 red bell pepper, diced

1/2 yellow bell pepper diced

10 eggs, beaten

1/2 cup heavy cream

1 20-ounce package frozen shredded hash browns, or tater tots, thawed

Salt and ground black pepper to taste

1 cup shredded Monterey Jack cheese

Preheat oven to 350 F.

In a very large cast-iron skillet (12-inch or larger), over medium heat, cook the bacon until crispy. Then add the ham and sausage and stir.

Add the onions and peppers, and sauté for 5 minutes, always stirring.

In a small bowl, whisk the eggs and heavy cream.

Stir the hash browns into the skillet, and add salt and pepper to taste. Cook for 5 to 8 minutes, until hash browns start to brown. Remove from heat. Add the egg mixture, top with cheese, and bake for 20 to 25 minutes or until bubbly and cheese is melted.