Hash Brown-Sausage Quiche

Carol's Mistletoe Kitchen's Note:

This is my favorite breakfast cassarole. The crust is made of hashbrowns. Great served with fresh fruit and muffins.

• Total Time: 1 hrs 35 mins
• Prep Time: 30 mins
• Cook Time: 1 hrs 5 mins

Ingredients:

Servings: 6

• 24 ounces hash brown potatoes , thawed and squeezed dry
• ½ cup butter , melted
• 8 ounces sausage (cooked, drained and crumbled)
• 1 cup cheddar cheese , grated
• 1 cup mozzarella cheese , grated
• 6 large eggs
• ¾ cup half-and-half cream
• ½ teaspoon salt
• ½ teaspoon pepper

Directions:

1. Preheat oven to 425 degrees.
2. Lightly grease a square pyrex dish.
3. Mix 1/4 cup of the melted butter and with potatoes.
4. Firmly press potatoes into buttered pyrex dish to form crust.
5. Pour remaining butter evenly over crust.
6. Bake 30-35 minutes, or until lightly browned.
7. REDUCE temperature to 350 degrees.
8. Remove dish from oven and sprinkle sausage & cheeses evenly over potatoes.
9. In small bowl, whisk together eggs, half-and-half, salt and pepper.
10. Pour over sausage and cheeses.
11. Bake 30 minutes or until puffed and set.
12. This recipe can be doubled and cooked in a 10 X 15 pyrex dish.