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I love having family and friends visit and even more so when they stay awhile and are here the next morning. This is a great breakfast/brunch recipe to feed a few or even better, a crowd. With a little prep you can make it the night before and be ready to bake it in the morning. And feel free to have this any time of day. Why not.
I know breakfasts are often rushed and you’re lucky to get a bagel with cream cheese and a cup of coffee before you have to go let alone a hearty breakfast. What is wonderful about this is that you can make this the night before. The next morning just take it out of the refrigerator and rest for about 30 minutes before baking it. This is hearty, scrumptious and full of good things to wake up to in the morning.
And the other benefit, this is a dish you can completely make your own by adding in whatever meat, veggies and cheese you want. You probably already have most of the ingredients as well. No matter how many times you make it you’ll always find another way to make it new again. I love a recipe that has so much variety and versatility in what you can put in it.
After you bake it, now you can enjoy a hot breakfast and relax with family and friends the rest of the morning.
Hash Browns Egg Casserole
Ingredients
- 1-2 Tbsp Butter or Olive Oil
- ½ pound of your favorite Sausage (I used mild Italian)
- 1 small or ½ large Red Pepper, diced
- 1/3 cup of Onion diced
- 1/3 cup Parsley, chopped
- 1 tsp Hot Paprika
- 1 large Garlic clove, minced
- Salt and Pepper
- About 4-6 small White or Yukon Potatoes, grated or 1 pound Frozen Hash Browns
- (I grated the potatoes)
- 5 -6 large eggs
- 1/3 cup Cream
- ½ cup of milk
- 1 cup Cheese (I used sharp Cheddar Cheese) leave a little extra for topping just before taking the casserole out of the oven.
- Chives – for garnish
Directions
- Preheat the oven 375 degrees. Grease baking dish, I used a medium baking dish
- Heat butter in a sauté pan and cook onions and pepper with a little salt and pepper and cook until vegetables are tender. Add in garlic and stir for about 1 minute. Remove and place vegetables in a bowl.
- Optional, heat sauté pan and lightly brown hash browns on one side and then fold over and brown the other. Add Salt and Pepper. Remove from the pan.
- In a sauté pan, cook the sausage till done.
- In a baking dish, layer the potatoes first, sprinkle a little cheese and add in sausage and vegetables.
- In a bowl, add eggs and the cream and milk and Salt and Pepper. Whisk together. Pour over the potato sausage vegetable mixture.
- In a medium baking dish, Bake for about 40-45 minutes until lightly brown on top and knife inserted comes out clean. Don’t over bake or it may come out a little ‘dry’.
- Optional – just before finishing baking, add a little more cheese on top and bake till melted.
- The mixture is done when a knife or toothpick inserted comes out clean. Top with
- chives.
- Serve and Enjoy.
Ingredient options:
- Meat – Sausage, Ham, Bacon, Turkey sausage or bacon
- Vegetables – Red, Green and/or Yellow Peppers, Onion, Mushrooms, Spinach, Wilted Kale, Green Onions, Zucchini, Butternut Squash
- Cheeses – Cheddar Cheese (mild, medium, sharp), Provolone, Feta, Mozzarella, Pepper Jack (a little spice)
- Herbs/Spice – Italian seasonings, Thyme, Chives, Parsley, Paprika (hot or smoked), Garlic, Nutmeg, red pepper flakes
Have a good morning. Enjoy
