Description
If you own a processor, this is a super easy recipe to whip up. If you don’t have one, you can make this easier by purchasing frozen hash browns. Although I created this as a hearty breakfast, it certainly would be a great dinner when served with a salad. This large casserole cooks up very nicely even when cut in half. I enjoy this size because I can place the leftovers in the refrigerator and they heat up well for breakfast.
Ingredients
- 2 whole Medium Onions, Chopped
- 12 whole Eggs
- 8 ounces, weight Cream Cheese
- 1-½ cup Sour Cream
- 8 cups Shredded Potatoes, Can Use Frozen Instead
- 1 pound Bulk Sausage, Browned, Crumbled And Drained
- 1 Tablespoon Dry Basil
- 2 teaspoons Salt
- 1 teaspoon Black Pepper
- 4 cups Cheddar Cheese, Shredded
Preparation
Note: I used my food processor to create this casserole. If you do not own one just mix it by hand.
Preheat oven to 350ºF.
Chop onion in processor and transfer to a large bowl. Add eggs, cream cheese and sour cream to processor and mix thoroughly. Add to onion in the large bowl.
Change food processor attachment to the shredder and process potatoes; add to the large bowl. Mix in sausage, spices, and cheddar cheese. When completely combined, pour into a greased 9×13 inch pan.
Bake 40-50 minutes, or until the center is set and no longer jiggles.
