Dad’s Breakfast Casserole

Hello!   It has been too long since I have made time for my blog.   I do hope everyone had a happy Christmas!

I acquired this recipe from my dad almost 15 years ago, and I have been using it to make a fabulous breakfast ever since.  I make it annually for Christmas morning – it’s a delicious tradition.

I love it so much, I wanted to share the recipe with you all.   It is adapted from a recipe for Hash Brown Breakfast Casserole put out by Southern Living back in 2003.

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*This recipe yields 12 servings.*

 

Ingredients:

1 lb Ground pork sausage

A Handful of bacon crumbles

1 teaspoon Chopped onion or onion flakes (use more if you like)

5 Large eggs

1 Cup All-Purpose baking mix (like Bisquick)

2 Cups shredded cheddar cheese

1/4 teaspoon Salt

1/4 teaspoon Pepper

1 3/4 Cup milk

1 Bag frozen hash brown potatoes

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I found this Cracker Barrel All-Purpose baking mix at Walmart.  Score!   At my local Walmart, it is kept where they have the bulk grocery items, and found not in the baking nor the breakfast aisle.

 

Step-by-Step Instructions:

1. Pre-heat oven to 350 degrees.

2. In a skillet, brown the sausage.   Drain off the grease.   Add the chopped onion/onion flakes to the crumbled sausage, then add some crumbled bacon.   Stir together.

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I go easy on the onion, but definitely add more if it suits your taste!

***I use prepared bacon crumbles I get from Costco.   I just grab a handful from the bag kept in my freezer, and that is that.  But, you can certainly cook a few pieces of bacon quickly in the microwave and crumble them up easily enough.

3. In a skillet, cook up the hash brown potatoes, until lightly browned, in a small amount of oil.  I use olive oil.  It makes life easier if you thaw out the hash brown potatoes ahead of time.  I move mine from the freezer to the refrigerator the night before.

4. Combine the cooked potatoes and the sausage mix.   Stir together.

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5. Lightly stir/whisk 5 large eggs in a big mixing bowl.    Then, add the baking mix, milk, salt and pepper.   Stir together well.   Add the shredded cheese.  Stir together.

6. Spray a 9×12 baking dish with non-stick cooking spray.  Spread the sausage and potato mix evenly along the bottom.  Next, pour the egg mixture evenly over the sausage layer.

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Ready for the oven!

7. Cover loosely with aluminum foil.

*This can be prepared ahead of time, kept in the refrigerator overnight, and simply baked the following morning.

8. Bake at 350 degrees for 45 minutes.   Remove foil and bake for 10-15 minutes more.

– Serve and Enjoy!

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*It’s ready but you’re not?   If you need it to stay warm awhile longer, just keep it in the oven at 200 degrees until time to serve.

*My daughter and I like to pour a little breakfast syrup over our portions.   I recently bought IHOP brand syrup, and it is so good!   Otherwise, I stick with using traditional maple syrup.   My husband likes to add a little hot sauce to his.   Adding a dalop of sour cream on top would also be a yummy option.

Looking for another breakfast idea?  Here’s my CrockPot (slow-cooker) light recipe for Cinnamon Pears with Oatmeal:

Warm Cinnamon Pears with Oatmeal, Drizzled with Maple Syrup

 

 

 

 

 


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