Friday, May 1, 2009

Overnight Breakfast Casserole

Jennifer S.

Makes 8 servings

30 ounces hashed brown potatoes, thawed
1 pound sausage browned and drained OR use cut up ham OR cooked, crumbled bacon
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon garlic powder
8 large eggs 
2 tablespoons mustard prepared
2 cups milk of heavy cream (I have milk on hand more often)
2 cups cheddar cheese shredded
4 small scallions thinly sliced


Place potatoes in 13x9 pan, stir in sausage and 1 c cheese.
Combine eggs, seasonings, mustard and cream or milk in a blender jar, whip up and pour over potatoes.
Sprinkle with cheese and scallions.
Cover with foil
Refrigerate over night.
Bake covered at 350 degrees for 45-60 mins. Until eggs are "set" in the center of pan.
Remove foil for 15 mins more to brown top.

Mix-ins (Optional): 1 cup of bell peppers (diced,and sauteed). 1 4-oz can green chilies. 2 cups sauteed mushrooms. Top casserole with jalapeno slices. 2 cups broccoli florets (steamed and diced). Really almost anything you want to add to it you can.

2 comments:

  1. Sounds really good Jennifer! I'll have to try it.

    ReplyDelete
  2. Sounds really good Jennifer! I'll have to try it.

    ReplyDelete