Country Breakfast Casserole
A hardy breakfast casserole that travels well. Great for office pot-lucks."It was very good! Made sure the hashbrowns were cooked pretty well before adding additional things. Added both sausage & ham for a very nice flavor. Used heavy cream instead of milk for a creamier, richer flavor. Might add onion & garlic next time. Didn't need any salt. Both my picky eaters & my hubby loved it!" - Apizzitola
Yield: 8 Ready in 45 minutes
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Verified by stevemur
Country Breakfast Casserole Preparation
Spray a 9x13 inch baking dish with oil.
Press hash browns on bottom of pan. They should be at least 1/2 inch deep as they shrink down as the crust browns. Drizzle melted butter over potatoes. Bake at 425F for 25 minutes until crisp and browned.
Reduce heat to 350F. Sprinkle ham or sausage and cheese over crust. Beat eggs, milk and salt; pour over crust and filling. Return to oven and bake, covered, 25-35 minutes or until knife inserted near center comes out clean. In the last few minutes of baking, uncover and add a few decorative squiggles of catsup to the top
Vegetarian options: Saute onions & mushrooms w/ a bit of salt & pepper. Use this in place of meat in the recipe. Vegetarian sausage will also work. Replace butter w/ canola oil and use the whites of 4 eggs with one whole egg to reduce the cholesterol content if you wish.
This can be a hit at breakfast or brunch. It travels well if you're going to a pot luck event.
Pete Romfh, Feb. 2003
I topped this version with some fresh tomatoes for decoration. It disappeared in minutes at the office.
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