Are you having company over for Christmas or New Year? Or do you want a simple but great casserole waiting for you when you wake up Christmas morning?
I plan on making this – can’t wait to change it up a bit also – make it into a Southwestern flair. (change the mushrooms and use a small can of sliced black olives, use Monterey Jack cheese, and maybe throw some chopped jalapeno peppers in and serve with some spicy salsa on the side! I’m getting hungry just thinking about it!)
Company Breakfast Casserole
1 (16-oz pkg) shredded frozen hashbrowns, thawed and divided in half
1 onion, choped and divided in half
1 lb ground pork sausage, browned and drained
1 green bell pepper, chopped
1 (4-oz) can sliced mushrooms, drained
1 cup shredded cheddar cheese, divided in half
1 dozen eggs, beaten
1 1/2 cup milk
Salt and pepper to taste (one option is to use garlic salt instead of salt- would add another level of flavor)
Lightly grease a 13×9 inch baking pan. Spread half of the thawed hash browns in the pan and layer on top 1/2 of the chopped onions, the browned pork sausage (use all of the sausage) , the mushrooms, and 1/2 of the shredded cheddar cheese.
In a bowl, whisk together the dozen eggs the milk, and the seasonings. Pour over the hash brown mixture in the pan. Layer the rest of the hash browns and top with the remaining cheese. Cover with aluminum foil and refrigerate overnight.
Bake, uncovered, at 350 degrees for 45 to 60 minutes. Uncover and bake an additional 15-20 minutes or until a knife inserted in center comes out clean. Let set for 5 to 10 minutes before serving.
The possibilities for this one is endless! Change out what you put in this and change the flavors completely. Have fun with this one!