Breakfast casserole combines all the favorite breakfast items in one dish, with eggs, sausage, hashbrowns, and more!
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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.
Explore reviews fromour online community
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!
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.