Friday, June 24, 2011

Sausage Breakfast Casserole

I was cooking for five extra guests this morning and wanted to make something other than the traditional eggs and bacon. Traditional is great but having eggs, bacon, and toast can be quite challenging with larger groups without having to eat in shifts.

 Sausage Breakfast Casserole
1 1/2 pounds breakfast sausage
1/4 cup butter
4 cups frozen hashbrowns
9 farm fresh eggs
salt & pepper to taste
1 - 24oz container of fat-free cottage cheese
1/2 of a small onion (I normally use yellow but purple onions give the dish some color)
1 small red or orange pepper
2 cups shredded cheddar cheese

Preheat the oven to 375 degrees. Brown sausage, drain and set aside.

Place butter in a 9x13 baking dish and put in the oven for about 4 minutes or until melted. Once melted remove of the oven and toss frozen hashbrowns in the butter. Once the hashbrowns appear to be coated press them into the bottom of the pan to for a crust for the casserole.

In a separate dish beat eggs with salt & pepper, stir in cottage cheese, chopped onion and pepper, sausage and 1 cup of the shredded cheese. Pour over hashbrowns. Sprinkle with remaining cheese.

Bake for 45 minutes. (Test with a toothpick-insert toothpick in the center of the dish and pull it out. When the toothpick comes out clean the dish is done.)

What to serve with it?
toast, fresh fruit, juice and coffee


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