I added 1/4 cup red onion, red & green pepper to the sausage as well. I added maybe a shake or two and that was plenty! I can't imagine if I would've added 1.5 teaspoons?!?! I also used 8 eggs and eyed the milk to make it what looked like the right consistency, maybe a 1/2 cup. Recipe does need tweaking! Don't add the salt as others mention. We love it! I recently made it for dinner using my own shredded organic potatoes, venison sausage, organic spinach, mushrooms, minced garlic, Daiya vegan cheese, and reducing the (almond) milk by 1/4 cup. I'm SO glad to have a delicious and versatile breakfast casserole recipe that isn't full of bread! -Updated : Thank you, 80percentgray, for correcting the amount of potatoes in your yummy recipe above. Next time I may even try to make it healthier with venison sausage, and shred my own organic potatoes. I baked it a little longer and it came out great! I have also made it using chopped broccoli and diced cooked ham. ![]() I folded the cheese and sausage into the egg mixture and then stirred the egg mixture into the potatoes. I also used 2 cups of shredded cheese and 8 eggs with 1.5 cups of milk whisked in. I had to use a larger 11x16 baking dish to fit the potatoes. The mixture is done when a knife or toothpick inserted comes out clean.Loved this basic recipe, but when trying to make this the first time, I also found that the recommended pan was too small and that there wasn't enough liquid, so I had to follow other reviewers' advice.Optional – just before finishing baking, add a little more cheese on top and bake till melted.Don’t over bake or it may come out a little ‘dry’. In a medium baking dish, Bake for about 40-45 minutes until lightly brown on top and knife inserted comes out clean.Pour over the potato sausage vegetable mixture. In a bowl, add eggs and the cream and milk and Salt and Pepper.In a baking dish, layer the potatoes first, sprinkle a little cheese and add in sausage and vegetables.In a sauté pan, cook the sausage till done.Optional, heat sauté pan and lightly brown hash browns on one side and then fold over and brown the other.Add in garlic and stir for about 1 minute. Heat butter in a sauté pan and cook onions and pepper with a little salt and pepper and cook until vegetables are tender.Grease baking dish, I used a medium baking dish I love a recipe that has so much variety and versatility in what you can put in it.Īfter you bake it, now you can enjoy a hot breakfast and relax with family and friends the rest of the morning. No matter how many times you make it you’ll always find another way to make it new again. You probably already have most of the ingredients as well. ![]() This is hearty, scrumptious and full of good things to wake up to in the morning.Īnd the other benefit, this is a dish you can completely make your own by adding in whatever meat, veggies and cheese you want. ![]() ![]() The next morning just take it out of the refrigerator and rest for about 30 minutes before baking it. What is wonderful about this is that you can make this the night before. I know breakfasts are often rushed and you’re lucky to get a bagel with cream cheese and a cup of coffee before you have to go let alone a hearty breakfast. And feel free to have this any time of day. With a little prep you can make it the night before and be ready to bake it in the morning. This is a great breakfast/brunch recipe to feed a few or even better, a crowd. I love having family and friends visit and even more so when they stay awhile and are here the next morning.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |