(picture credit: https://iowagirleats.com/gluten-free-roasted-poblano-and-sausage-breakfast-casserole-make-ahead/)
Buchanan Breakfast Casserole
ingredients:
3 - 5 large sausage links (casings removed)
or 1/2 lbs of ground sausage
1/2 large onion
3 cloves garlic, crushed
1 tsp. salt
ground pepper
34 oz. frozen hashbrowns or 6 med. russet potatoes, grated or diced and rinsed/drained
1 1/2 cup. shredded cheese
10 eggs
1 c. milk or half and half
1 TBS. dijon mustard
1 tsp. hot sauce
directions: Sauté sausage in large sauce pan. add onions, garlic and salt/pepper. Cook until sausage is no longer pink. Remove sausage. In a bowl mix eggs, milk, and cheese. Fold in sausage and potatoes. Put mixture in a greased 9x13 cake pan, sprinkle a little cheese on top. Bake at 350' for 50 minutes (or until top is slightly brown and eggs have set).
Optional: Sauté mushrooms with sausage or add 1 cup of lightly steamed veg like broccoli or spinach for more flavor.
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