Hearty Breakfast Casserole

Name: Hearty Breakfast Casserole
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 6 serving(s)
Ingredients: 1 (20 ounce) package frozen hash browns, thawed; 1/2 cup cheddar cheese; 1/4 cup vegetable oil; 1 1/2 tablespoons chopped parsley; 3/4 cup monterey jack pepper cheese; 3/4 cup swiss cheese; 1 (12 ounce) package sausage, cooked and drained; 1 (4 ounce) can sliced mushrooms, drained; 1/2 cup milk; 6 eggs, beaten; 1 teaspoon garlic salt; 1/4 teaspoon pepper; 6 -8 slices tomatoes (thin slices)

(3)

Recipe by Miss V

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.

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READY IN: 1hr 30mins

SERVES: 6

UNITS: US

INGREDIENTS

Nutrition

1

(20 ounce) package frozen hash browns, thawed
¹⁄₂

cup cheddar cheese
¹⁄₄

cup vegetable oil
1 ¹⁄₂

tablespoons chopped parsley
³⁄₄

cup monterey jack pepper cheese
³⁄₄

cup swiss cheese
1

(12 ounce) package sausage, cooked and drained
1

(4 ounce) can sliced mushrooms, drained
¹⁄₂

cup milk
6

eggs, beaten
1

teaspoon garlic salt
¹⁄₄

teaspoon pepper
6 -8

slices tomatoes (thin slices)

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.

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