Midwest Breakfast Casserole

(from saymyname’s recipe box)

Serves 6 people

Categories: Breakfast, Casserole, Pork

Ingredients

  • 1/2 lb bulk pork sausage
  • 1/2 cup chopped onion
  • 3 tablespoons unbleached all-purpose flour
  • 1 1/2 cups milk
  • 6 dashes Tabasco sauce
  • 2 cups finely shredded sharp cheddar cheese
  • 1 1/2 cups frozen shredded hash brown potatoes, defrosted
  • 3 green onions, thinly sliced (white and tender green parts)
  • 6 large eggs, beaten

Directions

  1. Spray inside of 9-inch square baking dish with cooking spray.

  2. In a big pan, saute sausage over medium heat until it is browned, breaking it up with a fork, 8-10 minutes; drain off fat.

  3. Add in onion; saute for another 2-3 minutes.

  4. Sprinkle in the flour; stir until the flour is combined and coats the sausage and onion.

  5. Cook for about 2 minutes, stirring constantly.

  6. Slow pour in the milk and stir up the bits from the bottom of the skillet; bring to a boil and add in the Tabasco.

  7. Stir in 1 cup of cheese and continue stirring until cheese melts; cool for 10 minutes.

  8. Add in hash browns, green onions, and eggs, stirring until the mixture is combined.

  9. Pour into prepared dish; sprinkle with remaining cheese.

  10. Preheat oven to 350°; bake for 25-30 minutes, until puffed, golden, and set in the center; let rest for 10 minutes before serving.

  11. Note—after step 9, may cover and refrigerate for up to 2 days or freeze for up to 1 month; when ready to use, defrost in the refrigerator overnight, let casserole come to room temperature for about 30 minutes, then bake as directed.

Email to a friend | Print this recipe | Back