Becky has spent her entire career cooking and baking, which are also her favorite hobbies outside of work. For her, time spent in the kitchen not only relieves stress, but is lots of fun as well. Becky’s love for baking began as a child, standing on a chair next her mom, adding ingredients and mixing up dough.
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Breakfast casserole combines all the favorite breakfast items in one dish, with eggs, sausage, hashbrowns, and more!
Heat oven to 425°F. Brush butter over bottom and up sides of 8- or 9-inch square glass baking dish.
Combine potatoes, 1 1/2 cups cheese strips, 1 egg, salt and pepper in bowl; mix well. Press potato mixture onto bottom and up sides of buttered dish. Bake 10 minutes.
Crumble sausage into 10-inch nonstick skillet. Cook, stirring often, over medium-high heat until browned and no longer pink. Using slotted spoon, place cooked sausage into potato crust.
Combine remaining 5 eggs and half & half in bowl; beat with whisk until well mixed. Pour egg mixture over sausage. Bake 15-19 minutes or until eggs are almost set. Sprinkle with remaining cheese; continue baking 3-4 minutes or until cheese is melted.
Cut into squares; top each serving with chopped tomato and fresh basil.
*Substitute 3 1/2 to 4 cups thawed frozen hash brown potatoes.
Dietary Fiber: 2g
My husband and myself really enjoyed this casserole. Really doesn't need quite this much cheese for our taste and diet.
We used real potatoes that we grated and squeezed out all the water. Everyone loved it!
I made this for company and everyone loved it! We had leftovers from grilling out the previous evening, so instead of cooking up the bulk sausage I just cut up the leftover Italian sausage and added in! Delish and I'll make this again. The hash browns were nice and crispy and not soggy.
Very good and I will definitely make it again!
I really wanted to make this but due to what I had on hand I made a few changes; I used the thicker "southern" style hash browns, bacon instead of sausage, and american cheese in the crust but Monterey Jack and Cheddar on the top. It was delicious! My family even ate all the leftovers.
Everyone at work loves this!
I made the recipe for a mother's day brunch. It was a big hit. Everyone went back for seconds.
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/1776
© 2015 Land O'Lakes, Inc.
Today marks a quarter of a century for me on this beautiful planet. Twenty-five years of learning, exploring, and stuffing my face with delicious eats. And I can’t think of a better way to celebrate than to spend a relaxing day in the kitchen.
Even though it seems like summer may have just started, let’s face it – school is just around the corner. Even if you don’t want to think about it (or, let’s be honest here, are secretly excited to have the kids back in school), it helps to plan ahead. More ...
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Hi, I'm Becky. I'm eager to share my best ideas and favorite recipes from my 20+ years in the Land O'Lakes Test Kitchen. I'm also excited to help with any questions you have about cooking and baking with Land O Lakes® products. Some of the questions and answers will be published in our newsletter, The Measuring Cup®. Please use the short form below to ask your questions, or share your tip or memory.
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