My breakfast casserole…. a household morning staplePosted: March 2, 2011
This one is all me, something I kinda dreamed up if you will at Christmastime, and it continues to make a bi-weekly appearance in our house… and probably will for a long time since neither of us love eating cold cereal.
Yummy Breakfast Casserole….
- 2 lb bag of hash browns, shredded or country style
- 1 lb turkey sausage
- various veggies to taste, this time I used half an onion, bell pepper, and mushrooms.
- 6-9 eggs, if you like more of an egg-y experience, do more
- a few splashes milk
- shredded cheddar cheese
- salt, pepper, and thyme to taste.
Preheat the oven to 425 degrees. Place frozen hash browns in a greased 9 x 13 pan, and place in the oven. Bake for around 15 minutes while you are prepping the remaining ingredients. Chop all veggies you are going to use. Then brown the sausage with veggies in a skillet til it’s cooked and veggies are soft. If using mushrooms, I wait til near the end to add them. Season with salt, and pepper during cooking to your taste.
Meanwhile, crack your eggs into a bowl, and add some milk, salt, pepper, and thyme. whisk together really well! By now, your potatoes should be fairly defrosted in the oven. So, take out the pan. Then, spoon the meat and veggies on top of the potatoes, and pour the egg mixture evenly over the whole kit and kaboodle. Sprinkle with cheese, and bake 15-20 minutes until the eggs are fully cooked.
This reheats VERY well, so even if there are only two or three of you…. make the whole pan! One morning of effort gives you breakfast for a couple more 🙂