Prep 15 mins
Cook 1 hr
This is an awesome breakfast casserole that is prepared ahead. It is easy and different. I found it in the December 2003 Southern Living magazine. We have had it for Christmas morning breakfast two years running. It's a hit at our house!
- Cook sausage and onion in large frying pan over medium-high heat for 5 minutes or until meat crumbles.
- Stir in hash browns, and cook for 5 to 7 minutes or until sausage is no longer pink and hash browns are lightly browned.
- Drain mixture well on paper towels.
- Spoon mixture into a lightly greased 13 x 9-inch baking dish.
- A stoneware baking dish works really well.
- Stir together the lightly beaten eggs, shredded cheese, milk, baking mix, salt and pepper.
- Pour evenly over sausage/hashbrown mixture.
- Stir well.
- Cover and chill for 8 hours.
- Bake covered with foil at 350 degrees for 45 minutes.
- Uncover and bake 10 to 15 more minutes or until a wooden pick inserted in the middle comes out clean.
- Remove from the oven and let stand for 5 minutes.
- You can also keep the casserole warm until you are ready to eat by covering it with foil and putting it in a 200 degree oven.
- Optional toppings: sour cream, favorite sauce of your choice (picante, hot sauce) You can also garnish it with parsley.
This breakfast casserole was a hit at a recent brunch I hosted. Everyone raved and I agree. I added 1/2 a green bell pepper (diced) that was in the fridge and needed to be used. I'm glad I did. I might even add more veggies (spinach? mushrooms?) next time. I used hash browns instead of cubed potatoes, and because I used the entire package, I added an extra egg and used a very generous cup of the baking mix. It ended up feeding 10 comfortably with no leftovers. I also used the "Heart Healthy" Bisquick to try and reduce the fat. Next time I might also use Eggbeaters instead of whole eggs to make it more healthy. One of my guests was disappointed when he arrived and saw I hadn't made my usual bread-based breakfast casserole -- he left saying he liked this one even better. Thanks for a yummy recipe I know we'll be making again and again!
I got this recipe from my MIL - we love it for any meal, with chili sauce or salsa. We also mix it up with whatever meat we have - ham or bacon also work well, or a mixture of meat is great. I use regular shredded hash browns, dried onions and dried green peppers, and I don't cook the hashbrowns beforehand in a pan - also mix the cheese in with the hashbrowns instead of with the baking mix, and then add more cheese on the top when I take off the foil towards the end.
I made this back in May when some awesome friends were visiting, and I'd forgotten to review. I liked the hashbrowns instead of using bread as a change of pace.