Hash Brown/egg/sausage Casserole |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
|
This is a Paula Deen recipe that I have altered slightly to suit my own taste. My family and co-workers LOVE this hearty breakfast casserole. Ingredients:
3 tablespoons butter |
1 small yellow onion, chopped |
4 cups frozen shredded hash browns (i use seasoned hash browns) |
1 pound bulk sausage (i use jimmy dean - plain flavor) |
2-1/4 cups half and half |
8 large eggs |
1 teaspoon salt |
1/4 teaspoon black pepper |
2 tablespoons spicy dijon mustard |
1 french loaf, cubed (crusts removed, but doesn't have to be perfect) |
2 cups grated cheddar cheese |
2 cups freshly grated parmesan |
Directions:
1. Preheat oven to 350 degrees.
2. Butter casserole dish.
3. Melt butter in large frying pan. Add onion and saute over medium heat until soft. Add hash browns, break apart large clumps. Cook thorougly and remove from pan.
4. In large mixing bowl, combine milk, eggs, salt, pepper, mustard and whisk to blend.
5. Spread onions and hash browns evenly in bottom of buttered dish. Put bread on top of hash browns. Distribute sausage over bread. Pour milk and egg mixture over entire casserole. Add parmesan and then the cheddar.
6. Bake uncovered for 45-50 minutes, until puffed and golden brown.
|
|