Sausage & Hashbrown Breakfast Casserole
I love a breakfast casserole. Actually, I love a casserole, period! What can I say...they are easy, and I like to have all my food mushed together so I get all the flavors in one bite. That sounds weird doesn't it? Well, no weirder than my brother, who as a child refused to let any of his food touch. Too the point he had to have a plate with dividers, and he would even take apart sandwiches and eat them one piece at a time. Now that's weird. You're welcome little brother.
Sausage and Hashbrown Breakfast Casserole1 pound sausage (I used turkey breakfast sausage) 1/2 cup chopped veggies (optional - I used some very finely chopped onion and green pepper, because my kids are super picky, and only about a 1/4 cup) 1/2 bag of shredded hashbrown potatoes (approx 3 cups), thawed pinch of salt 8 eggs 1 cup milk 2 cups cheese seasonings - fresh ground pepper, parsley, etc. (optional)
- Preheat oven to 350 degrees
- In an oven proof skillet*, cook sausage on stove top over medium high heat, breaking up sausage as it cooks. Add vegetables in (if using) when sausage is about half way cooked. (Drain fat if needed).
- Remove from heat and sprinkle potatoes over the meat.
- Add a pinch of salt over potatoes.
- In a mixing bowl, whisk together eggs, milk, and desired seasonings.
- Pour eggs over potatoes in skillet.
- Top with cheese.
- Place skillet in over and bake for approx 45 minutes or until eggs are set.
Recipe Source: Makin' it Mo'Betta
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