Breakfast Casserole
Recipe by Kathy Oaks
Serves 10
Breakfast Casserole
From the HomeCook'n Newsletter August 2012
Prep time:
Cook time:
Yield: 1 pan
Serving size: 10
Calories per serving: 387
Ingredients:Cook time:
Yield: 1 pan
Serving size: 10
Calories per serving: 387
1 (32-ounce) package frozen hash brown potato
1 (16-ounce) package sausage
1/3 cup melted butter
1 teaspoon salt
1 teaspoon pepper
1/2 medium onion
1/2 red bell pepper
12 eggs
1/2 cup milk
1 1/2 cups cheese
Directions:
In a greased pan add 1 bag of hashbrowns, then drizzle with the melted butter. Add the salt and pepper and bake at 450 for about 20min until they start to brown.
While the hashbrowns are cooking, brown the sausage in a frying pan with onion and bell peppers.
Add 10 to 12 eggs and milk into a large bowl and beat until evenly scrambled. Salt and pepper to taste
Pour sausage over cooked hashbrowns, then pour the beat eggs over evenly.
Bake in the oven at 350 for about 10min. Pull out and cover with Cheese and put back in for another 10min to 15min.
While the hashbrowns are cooking, brown the sausage in a frying pan with onion and bell peppers.
Add 10 to 12 eggs and milk into a large bowl and beat until evenly scrambled. Salt and pepper to taste
Pour sausage over cooked hashbrowns, then pour the beat eggs over evenly.
Bake in the oven at 350 for about 10min. Pull out and cover with Cheese and put back in for another 10min to 15min.
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
Back to the August 2012 Newsletter
