Country Hash Browns and Egg Casserole |
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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 8 |
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Easy breakfast casserole Ingredients:
1 lb bulk pork sausage |
1 cup chopped onion |
2 cups frozen hash brown potatoes, defrosted |
8 large eggs, beaten |
1 (1 7/8 ounce) package knorr leek soup mix |
1/2 cup mayonnaise |
3/4 cup milk |
3 tablespoons all-purpose flour |
1 cup grated sharp cheddar cheese |
Directions:
1. Preheat oven to 325°; coat a 13 x 9 inch baking dish with nonstick cooking spray.
2. In a 10-inch skillet over high heat, cook the sausage, breaking it into smaller pieces, until it loses its pink color.
3. Drain off the fat; return to skillet and add in onion; cook, stirring, until it is softened, 4-5 minutes.
4. Remove the pan from the heat and transfer the mixture to a large mixing bowl; add in the hash browns.
5. In another bowl, combine the eggs, soup mix, mayonnaise, milk, and flour.
6. Fold the egg mixture into the sausage mixture and pour into the prepared dish.
7. Sprinkle the top of the casserole with the cheese and bake 25 minutes, until the casserole is set.
8. Let sit for 5 minutes before serving.
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