Breakfast casserole combines all the favorite breakfast items in one dish, with eggs, sausage, hash browns and more!
Story Behind the Recipe
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1 tablespoon Land O Lakes® Butter, softened
1 (20-ounce) package refrigerated hash brown potatoes
10 (3/4-ounce) slices Land O Lakes® Deli American, cut into thin strips
6 large Land O Lakes® Eggs
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 pound bulk Italian sausage
1/4 cup Land O Lakes® Half & Half
1 Roma tomato, seeded, chopped
1/4 cup fresh basil leaves, torn
*Substitute 3 1/2 to 4 cups thawed frozen hash brown potatoes.
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.
Read the Story Behind the Recipe
Mixing up an egg bake is the easiest way to serve a savory brunch to a crowd. With a few simple additions, you can make brunch with your favorite Mediterranean, Mexican or Italian flavors.