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Overnight Cheesy Hashbrown & Egg Casserole


INGREDIENTS:
  • 12 eggs
  • 1/2 cup heavy whipping cream
  • 1 lb ground pork breakfast sausge
  • 1 small white or yellow onion, diced
  • 1 poblano pepper, diced
  • 30 oz. bag frozen shredded hash browns
  • 2 cups shredded cheddar
  • Salt & Pepper
DIRECTIONS:
  1. Add your breakfast sausage to a skillet and cook over medium heat. When there is only a little pink showing left in the meat add in your diced onion & pepper and continue to saute until meat is fully cooked and vegetables soften up a little. (If you hate onion or pepper, leave them out - it will turn out just fine). 
  2. While meat & veggies are cooking add your eggs to a large mixing bowl and whisk until combined. You can use a kitchenaid mixer or whisk by hand. 
  3. Add whipping cream and about a tsp. each of salt & pepper to your eggs and whisk again. 
  4. Add cooked meat/veggie mix into egg mixture and stir everything together. 
  5. Add in 1 1/3 cup of shredded cheddar & your 30 oz. bag of hash browns. Stir until everything is evenly combined. 
  6. Grease / spray a 9 x 13" baking dish and pour your breakfast mix in, spreading evenly through the pan. Sprinkle remaining 2/3 cup of cheddar on top. 
  7. Cover baking dish in foil, saran wrap, or a lid and set in the fridge, leave overnight. 
  8. Preheat oven to 350' one hour before you are ready to eat. Bake casserole (uncovered) 45-60 minutes. (Check at 45 to see if done or if it looks like it needs a few more minutes, this will cook slightly differently depending on your oven)!. Remove from oven, and let stand for about 10 minutes before cutting and serving to allow everything to cool and set. 
  9. ENJOY!

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