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Christmas Eve night I stayed up really late working on finishing a special gift to each of our kids that I was making. Finally once I had finished it was this time:
2:39am that is – At this time I needed to start breakfast. We have 6 people staying with us this.entire.week 🙂 so I had planned on making some type of egg casserole like my in-laws make. I didn’t have a recipe so I went to my favorite search engine, Pinterest.
In a large glass baking dish add partially defrosted hash browns and cheese
In a bowl combine eggs and evaporated milk
Whip and season with salt and pepper
Brown breakfast sausage of your choice
Add sausage and whatever veggies you would like (I used an orange pepper) to the potatoes and cheese
Pour in egg mixture
I then covered it with plastic wrap and stuck it in the fridge until morning.
(Then I baked a loaf of apple streusel, finally went up to bed at 4am!)
The next morning I pulled it out and baked it for one hour at 350°. It was delicious! The only thing I would have changed would have been to add green pepper, but I didn’t have any 🙁 However, I loved the simplicity of this recipe and that it was able to be prepared a head of time!
It’s a definite make again!
|Sausage & Egg Casserole|
- 4 C frozen shredded hash browns
- 2 C shredded cheddar
- 1 lb (cooked) breakfast sausage
- 1/2 C green onion, chopped (or any type of pepper)
- 8 eggs, beaten
- 2 (12 oz) cans evaporated milk (substitute per 1 can: 2/3c dry milk + 3/4c water…I had to do this!)
- 1/2 to 1 tsp pepper
- 1/2 tsp salt
- -Arrange hash browns in an even layer in the bottom of a greased 9X13 pan
- -Sprinkle with cheese, sausage and green onion: set aside
- -Combine eggs, milk, salt and pepper: blend well
- -Pour over hash brown mixture, cover and refrigerate for several hours, or overnight
- -Bake, uncovered at 350 degrees until the center is set: 40 to 50 minutes if chilled. 50 to 60 minutes if chilled overnight.