Monday, September 20, 2010

Breakfast Casserole

This recipe is a family recipe. We make breakfast casserole every Christmas & Easter. I most recently made it for my friend's baby shower. It's great because it feeds a lot of people.

Breakfast Casserole
Serves 12 – 15

Frozen hash brown potatoes (30 oz. bag of shredded potatoes)
3 cups milk
8 eggs
½ teaspoon salt
1 roll of cooked bulk breakfast sausage (Jimmy Dean’s hot is good)
*Green chiles, sliced mushrooms, chopped peppers (green, red, or orange),
sliced green onions or other onions (optional – use any or all as you prefer)
2 cups of shredded cheese (use more if desired)

Spray a 9 X 13 pan and spread frozen shredded potatoes to cover the bottom
of the pan. Sprinkle cooked sausage (or chopped ham) evenly over potatoes.
Spread optional veggies over top. Top with shredded cheese.

In a separate bowl use a whisk to beat the following ingredients together:
8 eggs
3 cups milk
½ teaspoon salt and pepper to taste

Pour egg mixture over the layers in the 9 X 13 pan.
Bake at 400 degrees for 45 minutes or until the egg mixture is well set. (It
often takes up to 60 minutes) (Insert a knife in the middle to check doneness)



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