Sunday, December 26

Breakfast Casserole

Thank you to Danielle for providing the original recipe.  I made a few changes/added some things - it was delish!  Perfect breakfast for a holiday morning because you can make it the night before and cook it up in the morning.

1 32oz package frozen Ore Ida Southern Style hash browns
6 oz fresh shredded cheese - I used a combination of sharp cheddar and smoked gouda
3/4 lb sausage, cooked and crumbled
1/2 red bell pepper, diced
1/2 green bell pepper, diced
1/2 sweet yellow onion, diced
1 tsp dry mustard
1/4 tsp cayenne pepper
6 eggs
1 cup whole milk (make sure to use whole or casserole will cook up watery)
1 cup water

Pre-heat oven to 350.

Saute bell peppers and onion in a little bit of olive oil - season with salt and pepper.  In a large mixing bowl, mix frozen hash browns, sauteed veggies, cooked sausage, cheese, mustard and cayenne pepper.

In a small mixing bowl, lightly beat eggs then mix in milk and water.  Pour over hash brown mixture and mix thoroughly.  Pour mixture into 9x13 Pyrex dish.  At this point, cover and refrigerate overnight if making ahead of time for breakfast.  Otherwise, bake for 1 hour 15 minutes until bubbling on top and cooked through.  Pop under broiler for 5 minutes before serving to get a nicely browned top, if desired.  Allow to rest for 10 minutes before serving.

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