Hash Brown, Sausage, and Egg Casserole

8 ounces frozen hash browns
2 tablespoons butter or substitute, melted
Ground black pepper
Mrs. Dash Table Blend, or salt
10 ounces breakfast sausage
1 cup diced onion
6 eggs
1/2 cup milk
1 cup grated cheddar cheese

Preheat the oven to 400. In a large bowl, thaw the hash browns (I used the microwave) then stir in the melted butter. Season with lots of ground black pepper and lots of Mrs. Dash, or salt to taste if you use that. In a 2 quart casserole dish, press the hash browns into the bottom in an even layer.  Bake for about 20 minutes until starting to brown. Meanwhile, break up the sausage into little chunks and add to a medium-hot skillet, stirring and breaking up. When the sausage starts to release some of the grease, add the onions. Cook the sausage and onions until the sausage is no longer pink, about 10 to 15 minutes, then drain the grease and set aside.  The hash browns should be about ready to come out of the oven now. Take them out and let them cool a bit. Crack the six eggs into the same large bowl, then whisk together well with the milk. I added a bunch more pepper and Mrs. Dash too.  Spread the crumbled sausage and onion mixture over evenly over the top of the hash browns, then slowly pour the eggs over the entire dish. Last, top with shredded cheddar cheese. Cover tightly with foil, then refrigerate overnight. About an hour before you are ready to eat, cook the covered casserole in a 350-degree preheated oven for 45 minutes. Remove the foil, then cook another 10 minutes. Remove from oven and let rest about five minutes. Serve plain, or with sour cream, hot sauce, Tabasco, whatever you like with your eggs! Easy and delicious .

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