Hearty Breakfast Casserole
I am not sure where this recipe originally came from. It is the best breakfast casserole I have ever tried. I usually cook the sausage the night before and mix it with the cheeses and other ingredients so I have less work that morning. Be sure to put the hash browns in the frig the night before, as well, so they will be thawed.
3
People talking
INGREDIENTS
Nutrition- 1
- 1⁄2cup cheddar cheese
- 1⁄4cup vegetable oil
- 1 1⁄2tablespoons chopped parsley
- 3⁄4
- 3⁄4cup swiss cheese
- 1
- 1(4 ounce) can sliced mushrooms, drained
- 1⁄2cup milk
- 6
- 1teaspoon garlic salt
- 1⁄4teaspoon pepper
- 6 -8
DIRECTIONS
- Preheat oven to 450 degrees.
- In a medium bowl, combine the potatoes, cheddar cheese and oil.
- Mix well.
- Press mixture into a 9X13 dish.
- Bake for 30 minutes until golden brown; remove from oven.
- Reduce heat to 350 degrees.
- In a large bowl, combine 1 tbsp parsley with the remaining ingredients except the tomato slices; mix well.
- Pour over potato crust.
- Bake for 25 minutes or until the eggs are set.
- Place the tomato slices over the casserole and top with remaining parsley.
- Bake 5 to 7 minutes longer.