Make a hearty breakfast casserole with hot pork sausage, cubed hash browns, eggs and shredded cheese. Top with picante sauce and sour cream for Tex-Mex flair.
1 pound ground hot pork sausage
1/4 cup chopped onion
2 1/2 cups frozen cubed hash browns
5 large eggs, lightly beaten
2 cups (8 ounces) shredded sharp Cheddar cheese
1 3/4 cups milk
1 cup all-purpose baking mix
1/4 teaspoon salt
1/4 teaspoon pepper
Toppings: picante sauce or green hot sauce, sour cream
Garnish: fresh parsley sprigs
How to Make It
Cook sausage and onion in a large skillet over medium-high heat 5 minutes or until meat crumbles. Stir in hash browns, and cook 5 to 7 minutes or until sausage is no longer pink and potatoes are lightly browned. Drain mixture on paper towels; spoon into a greased 13- x 9-inch baking dish.
Stir together eggs, cheese, and next 4 ingredients; pour evenly over sausage mixture, stirring well. Cover and chill 8 hours.
Bake, covered with nonstick foil, at 350° for 45 minutes. Uncover and bake 10 to 15 more minutes or until a wooden pick inserted in the center comes out clean. Remove from oven, and let stand 5 minutes. Serve with desired toppings. Garnish, if desired.
This has become my base breakfast casserole. Make sure the hash browns are crispy. The first time I made this, the hash browns were too mushy after baking. I changed the recipe by placing the hash browns and oil in the baking dish and broiling them at 350 - 400 F to a nice golden crispness while cooking the sausage. I also do not cover the casserole anymore. It comes out with a nice golden top if you bake it uncovered.
I've substituted Poblano chiles, Mexican Chorizo and Masa Harina for onion, sausage and Bisquick and this turned out to have a very nice south of the border "kick".
This recipe feeds an army. You can safely halve the recipe and place it in a 9 X 9 baking dish. Shorten the baking time to 20-30 minutes.
What a great recipe! I love that you can prepare it the night before. I used vegetarian breakfast sausage and it came out great. Even my picky 18 month old ate it and asked for more. My husband does almost all of the cooking for my family, but I attempted this myself and it was an easy success. My husband said I should make it every weekend. We forgot to buy salsa to top it, but it was fine on its own. Like another poster said, I waited to pour the cold ingredients over the cooked sausage and potato mixture. I also put the dish in the oven as soon as I turned it on instead of after it had pre-heated. It seemed better to let the dish warm up more gradually.
Made this recipe for some of our community firemen and they loved it! I will definately make this again. However, I also prefer crispy hash brown potato and will try the broil version mentioned in one of the reviews next time. I used fresh peeled/diced potatoes and made the all-purpose baking mix by following a Sandra Lee recipe 2009 I found on line. This scratch version took extra time and extra seasoning was a must but well worth it.
This is a great recipe - fast and easy to prepare with great taste. We added a small jar of mushrooms spread evenly over sausage/onion layer and added a small can of mild green chilies to the egg mixture. Served it with picante sauce and it is delicious.
I made this at Christmas because I had a bag of Hashbrown potatoes to use and a roll of sausage. The recipe was easy and turned out well. That said, I think I prefer a more quiche like breakfast casserole. This is much more dense because of the bisquick. I knew it would be like that, and wanted to try it. I will say I used hot sausage and it definitely needed it for the seasonings. Otherwise, I think it would have been too bland for my taste. It was a good recipe so I gave it 4 stars. Just a matter of personal taste on the texture for me.
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