Friday, February 22, 2013

Hearty Breakfast Casserole

Recently I have been experimenting with breakfast casseroles done in my crockpot.  I love the idea of waking to the aroma of breakfast cooking.  It works okay, but I have decided it doesn't compare to this recipe for an oven baked breakfast casserole.  It is very easy to prepare, then cover it and let it sit in the refrigerator overnight before baking it in the oven.

Hearty Breakfast Casserole 

1 1/2 pounds of bulk turkey breakfast sausage
3 cups frozen shredded hash brown potatoes, thawed
2 cups (8 ounces) shredded cheddar cheese
8 eggs
1 can (10 3/4 ounces) condensed cream of mushroom soup, undiluted
3/4 cup evaporated or almond milk (I used almond milk)

Crumble sausage into a large skillet.  Cook over medium heat until no longer pink; drain.  Transfer to a greased 13 in. X 9 in. x 2 in. baking dish.  Sprinkle with hash browns and cheese.  In a large bowl, whisk the remaining ingredients;  pour over the top.  Cover and refrigerate overnight.

Remove from the refrigerator 30 minutes before baking.  Bake, uncovered, at 350 degrees for 45-50 minutes or until a knife inserted near the center comes out clean.  Let stand for 10 minutes before cutting.  Yield:  8 servings

This is great for breakfast or any other meal and the leftovers warm up great in the microwave.

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