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.
1 (2-pound) bag frozen hash browns, thawed
1 pound pork sausage
2 slices cooked ham, diced
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.
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.)
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.
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.
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.