Sausage and Potato Breakfast Casserole |
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Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 6 |
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This is a super easy and delicious brunch dish. I found it on . I made it this weekend and doubled it. I also used cubed hash browns instead of shredded and did not use a glass pan. I think I would add to the cooking time by 5-10 minutes to accomodate these changes. I also omitted the green onion and suggest using O'Brien potatoes as a variation. Everyone loved this. I reheated leftovers the next day and added eggs which was another tasty concoction. Ingredients:
1 lb bulk sausage |
2 teaspoons flour |
1 1/2 cups whole milk (do not use low fat) |
1 (16 ounce) package frozen shredded hash browns |
4 green onions, finely chopped |
1 1/4 grated cheddar cheese |
Directions:
1. Preheat oven to 350*.
2. Butter a 8x8 glass pan.
3. Cook sausage until browned, breaking up into small pieces.
4. Add flour to sausage, then milk.
5. Stir until mixture comes to a boil and thickens, about 5 min.
6. Arrange potatoes in prepared dish (no need to thaw).
7. Top with 1/3 of onions, 1 C.
8. of cheese, 1/3 of onions, sausage mixture and remaining 1/4 of cheese.
9. Bake uncovered until potatoes are tender, about 45 min.
10. Sprinkle with remaining onions and serve.
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