December 18, 2013

Hash Brown Sausage Breakfast Casserole

Growing up, I honestly don't remember ever having breakfast on Christmas morning.  We were all about the toys and playing with them ALL DAY LONG while we munched on the candy and oranges that were stuffed in our stockings.  

Nowadays, my Mom usually makes a delicious Monkey Bread for a breakfast treat.

Since a lot of you guys love to serve breakfast on Christmas morning, I wanted to share with you a delicious Casserole.  Most of it will need to be prepared in the morning, but you could cook the sausage and onion the night before and refrigerate until the morning.  
I loved this casserole way more than I thought I would.  I was worried my hash browns weren't going to get crispy, but they DID.  I think my cast-iron skillet helped with that.

The flavor was awesome and we both went back for seconds.  

Not a sausage person?  Try bacon or ham.  In fact, maybe next time I will try half sausage for "The Mr." and half ham for me?

BTW - If you are wondering why half of it is speckled and half isn't,  it is because "The Mr." topped his half with red pepper flakes and all kinds of seasonings, while I left my half plain.  
Hash Brown Sausage Breakfast Casserole
adapted from: Taste of Home
(Printable Recipe) or (Printable with Picture)

1 (20 oz.) pkg. frozen shredded hash browns, thawed
3 Tbl. melted butter
1 teaspoon chicken bouillon powder (I used Shirley J)
pepper
1/2 Lb. ground breakfast sausage
1/3 c. onion, finely chopped
1 cup cottage cheese
3 eggs
4 slices American cheese 

Preheat oven to 350 degrees.  In a large bowl, combine the hash browns, melted butter, chicken bouillon and pepper.  Toss together to combine.  Press into the bottom and up the sides of a  10-inch cast-iron skillet.  Bake for 25-30 minutes or until edges are lightly browned.

Meanwhile, in a medium skillet, cook sausage and onion over medium heat until cooked through; drain.  Remove from heat and allow to cool for a few minutes.

In a large bowl with a pour spout, whisk together cottage cheese and eggs.  Tear up the cheese into chunks and stir into egg mixture.  Stir in the slightly cooled sausage and season with pepper.  

Pour into baked crust.  Return to oven and bake for 40-45 minutes or until a toothpick inserted in the center comes out clean.  Slice and serve.  Makes 4 servings.   

Jenn's Notes:  I made this exactly as I typed it above and served with diced tomatoes, chopped cilantro, green salsa and hot sauce.  
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5 comments:

  1. I love Breakfast casseroles ( and hash browns ) ...your recipe looks just right for a busy morning! =)
    Pinned to my Breakfast recipe Board.

    ReplyDelete
  2. Could you use ricotta cheese and say cheddar cheese instead of cottage cheese and american cheese?

    ReplyDelete
    Replies
    1. I've never tried that, but I am sure it would be super yummy with the ricotta and definitely with the cheddar!!

      Delete
  3. I have made this twice now and both were a huge success! On my second one I used ground chorizo (a full pound!) and was very well received by friends. Yes, my cast iron skillet is now used often in the kitchen!
    Thanks, Jenn :)

    ReplyDelete

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