Long time no post! I'm happy to say that this is an excellent dish for my first post in a while. I made this for supper tonight and it was sooo good. I've tried to make breakfast casseroles before and they have never turned out well. I kept trying, determined to find a good one, and I have it. The breakfast sausage (Bob Evans brand) makes the difference. I did forget to add salt and pepper to the egg mixture before baking so next time I will add that. I expect it to just add to the goodness. I also thinks I will put in a bit more hashbrowns next time and bake them separately for a little bit longer to get them nice and crispy. Otherwise, this is a nice addition to my recipe box. I imagine I will make is for more suppers in the future. It will also be nice to make on a Sunday night and have to heat up in the mornings during the week for breakfast.
Sausage Breakfast Casserole
Source: allrecipes.com
Ingredients:
1 lb breakfast sausage (I recommend Bob Evans brand regular)
3 c shredded potatoes (thawed if frozen), patted dry
1/4 c butter, melted (I used Country Crock light spread)
2 c cheddar cheese, shredded
1/2 c onion, finely diced
1 (16 oz) container small curd cottage cheese
8 large eggs, beaten
Directions:
Preheat oven to 375. Light grease 13x9 in baking pan. Combine potatoes and butter in pan and press to make crust. Cook in oven while preparing "filling", about 15-20 minutes.
Brown sausage in skillet, drain, and crumble. Combine sausage, cheddar cheese, onion, cottage cheese, and eggs in large bowl. Pour over potato mixture. Make sure to leave a little room on the edges so that the potatoes form a kind of crust like in the picture below.
Bake 45 minutes to 1 hour, or until eggs are cooked through (use the clean toothpick trick). Let cool 5 minutes before serving.
2 comments:
Yum! I'm still eating the leftovers 3 days later.
wow this looks pretty darn good. I may have to see if the hubby is willing to try it.
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