Description
A delicious breakfast casserole adapted from a popular crockpot recipe so that it bakes just as beautifully in your oven. Just choose your cooking method!
Ingredients
- 1 package (30 Oz. Size) Frozen Hash Browns, Thawed
- ½ pounds Bacon,cooked And Crumbled
- 1 pound Breakfast Sausage, Browned And Crumbled
- ½ cups Green Onions (about 3), White And Green Parts Thinly Sliced
- 1 Green Pepper, Diced And Sauteed In The Sausage Grease
- 1 Medium Onion, Diced And Sauteed In The Sausage Grease
- Butter (for Greasing The Pan)
- 2 cups Shredded Cheese, Such As Cheddar Or Colby Jack
- 12 Eggs
- 1-¼ cup Milk
- ¼ teaspoons Dry Mustard
- ½ teaspoons Salt
- ½ teaspoons Fresh Cracked Pepper
Preparation
Grease a 8 x 11 x 3 lasagna baking dish with butter.
Toss everything except the cheese, eggs, milk, dry mustard, salt and pepper. Mix well.
Scramble the eggs with milk, dry mustard, salt and pepper. Whisk well to ensure there are no egg white or yolk only sections in the casserole.
In the prepared baking dish, layer tossed ingredients in two layers, with half the shredded cheese in the middle and the other half on top. Finish assembling the casserole by pouring the egg mixture evenly over the top, being careful to move the pouring bowl as you go to distribute it throughout the dish.
Bake at 350°F for 1 hour. The sides should start to turn golden and you should see slight bubbling throughout, including the center parts.
Allow it to cool for about 10 minutes so that any liquids that remained somewhat separate in the heat of baking can be re-absorbed.
Notes:
• I recommend using a deep (3 inches) lasagna baking dish to ensure the entire casserole fits.
• The cooked ingredients can be prepped in advance so that only assembly is required before baking.
