It looks like I really blew it when it came to posting recipes in February. Oops! It was a crazy month and time just got away from me. I will try to make up for it this month.
So, in the interest of time, I will get right to it!
Hash Brown Breakfast Casserole
Ingredients:
1 pound ground hot pork sausage
1/4 cup chopped onion
2 1/2 cups frozen cubed hash browns
5 large eggs, lightly beaten
2 cups (8 ounces) shredded sharp Cheddar cheese
1 3/4 cups milk
1 cup all-purpose baking mix
1/4 teaspoon salt
1/4 teaspoon pepper
Toppings: picante sauce or green hot sauce, sour cream
Garnish: fresh parsley or cilantro sprigs
Directions:
Cook sausage and onion in a large skillet over medium-high heat 5 minutes or until meat crumbles. Stir in hash browns, and cook 5-7 minutes or until sausage is no longer pink and potatoes are lightly browned. Drain mixture on paper towels; spoon into a greased 13x9-inch baking dish.
Stir together eggs, cheese, and next 4 ingredients; pour evenly over sausage mixture, stirring well. Cover and chill 8 hours.
Bake, covered with nonstick foil, at 350 degrees for 45 minutes. Uncover and bake 10-15 more minutes, or until a wooden pick inserted in the center comes out clean. Remove from oven, and let stand 5 minutes. Serve with desired toppings. Garnish, if desired.
Yield: Makes 8 servings.
Source: Southern Living, December 2003, found here.
Notes: This is really good. Make sure not to skip out on the toppings. It is one of the things that really makes this yummy.
I have a bunch of other breakfast ones I must try. I wonder when we can do it again.
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