Saturday, August 6, 2011

Hearty Breakfast Casserole/Great Fall Recipe!

We are having our monthly breakfast at Melton Place, A Senior Community, next Saturday. One of the favorite things on the buffet table will be a hearty hashbrown casserole. This serves 6 to 8 hungry people and is easy to assemble the night before to bake the next morning.

Here's the Recipe

Cooking Time: 60
Servings: 6-8
Preparation Time: 5
3 tablespoons butter
1 small yellow onion, chopped
10 cups frozen shredded hash browns
1 pound bulk sausage, mild, hot or sage
2 1/4 cups whole milk
8 large eggs
1 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon freshly grated nutmeg
2 tablespoons Dijon mustard
2 cups (1/2 pound) grated Cheddar
2 cups (1/2 pound) freshly grated Parmesan

Preheat the oven to 350 degrees F.

Spray a deep 13 by 9-inch casserole dish with vegetable oil cooking spray.

Melt the butter in a large frying pan. Add the onion and saute over medium-low heat until soft, about 5 minutes. Add the hash browns and break apart. Saute until soft, about 5 minutes.

In a second frying pan, saute the sausage, breaking apart large clumps. When the sausage is cooked through, remove it from pan.

In a large mixing bowl, combine the milk, eggs, salt, pepper, nutmeg and mustard, briskly to blend.

To assemble, spread the onions and hash browns evenly at the bottom of the greased dish. With a slotted spoon distribute sausage as the second layer. Pour the milk and egg mixture over these layers. Add Parmesan as the next layer, while then adding the Cheddar.

Save a few tablespoons of the cheddar to sprinkle on top for the last ten minutes.

You can assemble this entire casserole the night before and refrigerate to cook in the morning. Enjoy!

No comments:

Post a Comment