I’ve been craving a breakfast casserole all week long, because I’m high class like that. I decided to make one for our dinner exchange tonight, with a fruit salad side. I didn’t have a recipe, so I searched and searched. I ended up combining a few of the ones I found, and it turned out pretty well. Next time I’ll probably use less hash browns and sausage and more eggs.
Ingredients:
1 (2-pound) bag frozen hash browns, thawed
1 pound pork sausage
2 slices cooked ham, diced
6 eggs
1/2 cup milk
1/2 teaspoon onion powder
1/8 teaspoon garlic powder
salt and pepper to taste
12 ounces shredded cheddar cheese
1. Preheat oven to 350 degrees F. Grease a 13×9 inch baking dish. Place the hash brown potatoes in the bottom of the baking dish.
This already takes up half of the dish. Like I said, next time I’ll use less potatoes.
2. Heat a skillet over medium heat and cook and stir the sausage until the it is crumbly, evenly browned, and no longer pink; drain. (If your husband likes onion this would be the time to cook a small diced onion along with the meat. Also, I decided to include some diced ham, because we had some on hand.)
Mmm, meat. A lot of it. Too much, actually, but oh well.
3. Meanwhile, whisk together the eggs, milk, onion powder, garlic powder, salt, and pepper, and pour over the potatoes. Layer with half the Cheddar cheese, the sausage mixture, and the remaining Cheddar cheese. Cover with aluminum foil.
That is a lot of cheese, my friends. Just how I like it.
4. Bake in the preheated oven for 1 hour. Remove cover; return casserole to the oven and bake until a knife inserted into the center comes out clean, about 10 minutes. Let stand for 5 minutes before serving.
Forgot to take a picture of the finished product until after we had already eaten. We just couldn’t wait!
This was definitely good, but I’m not ready to declare my undying love for it. There was so much meat and potatoes that I could hardly taste the egg. I’d like to try it with some modifications, but if you’ve got a tried and true recipe for a breakfast casserole, I’d love for you to share.
From steph anne:
Awesome, I’ll have to try this sometime soon! Thanks!
From dad:
cheese and chocolate, that’s my girl
From Cio:
mmmm. I’ll definitely try this out soon… you know…as soon as I get some bakeware. lol
From Hannah:
Hey Kathleen,
This is the recipe I use.
Do steps 1-6 the night before, refrigerate and then bake right before you need it.
1. Spray the dish with cooking spray.
2. Then layer the bottom of the casserole dish with white sliced bread with crusts cut off (or you can use croissants which are really good too).
3. Saute and crumble 1lb of sausage and half an onion in skillet and then put on top of the bread
4. Cover with 2 cups of shredded cheese (I use mild cheddar)
5. Beat 12 eggs together and add 1 cup of light sour cream and one cup of half and half. Season with salt and pepper.
6. Pour the egg mixture on top
7. Bake uncovered at 350 for 50-60 minutes or until golden and set (if runny then not cooked) .
Hope this helps!