Sausage Egg Breakfast Casserole |
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Prep Time: 25 Minutes Cook Time: 25 Minutes |
Ready In: 50 Minutes Servings: 3 |
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Hereâs a busy-day breakfast dish thatâs fast, flavorful and fun-to-make. Added bonus? It uses up more of those hard-cooked eggs you may have left over from the holiday. A favorite of Erika Anderson in Wausau, Wisconsin, she adds: âBreakfast dishes go over well at our house. This oneâs so easy and filling, we sometimes have it for dinner, too.â Ingredients:
1/2 pound bulk pork sausage |
3 tablespoons butter, melted, divided |
2 tablespoons king arthur unbleached all-purpose flour |
1/4 teaspoon salt |
1/4 teaspoon pepper |
1-1/4 cups 2% milk |
2 cups frozen shredded hash brown potatoes |
4 hard-cooked eggs, sliced |
1/2 cup crushed cornflakes |
1/4 cup sliced green onions |
Directions:
1. In a large skillet, cook sausage over medium heat until no longer pink; drain. Stir in 2 tablespoons butter, flour, salt and pepper until blended. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in hash browns and eggs. Transfer to a greased 1-qt. baking dish.
2. Toss cornflakes and remaining butter; sprinkle over sausage mixture. Bake, uncovered, at 350° for 25-30 minutes or until heated through. Sprinkle with onions. Yield: 3 servings.
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