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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 8 |
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Found this on the web, and family thought it was a really good breakfast casserole. My hubby wants me to add sliced jalepenos the next time I make it. Ingredients:
1 (20 ounce) package hash brown potatoes |
1 (12 ounce) package sausage links (uncooked) |
1 -2 tablespoon vegetable oil |
1 teaspoon salt |
1/4 teaspoon black pepper |
10 large eggs |
3/4 cup milk |
1/2 teaspoon baking powder |
1/4-1/2 cup diced onion |
1/4 teaspoon parsley, chopped |
1 1/2-2 cups shredded colby-monterey jack cheese or 1 1/2-2 cups mild cheddar cheese |
Directions:
1. Preheat oven to 375°F Grease the bottom and sides of a 13 x 9 pan with vegetable oil.
2. In a bowl, add hash browns and vegetable oil. Mix until potatoes are evenly coated. Press potatoes into bottom and up sides of pan. Put into center of oven and bake for 20-25 minutes or until browned. Remove from oven and set aside.
3. In a mixing bowl, whisk together the eggs, milk, baking powder, salt and pepper. Add diced onion and mix. Pour egg mixture over pre-baked potatoes. Place two rows of sausage links on top egg mixture down the length of the pan. Cover and place in oven.
4. Bake for 30-35 minutes or until center is firm. Remove from oven, uncover. Top with cheese and parsley. Return to oven uncovered and bake an additional 5-10 minutes or until cheese is melted. Remove from oven; allow to set 5-10 minutes before serving.
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