Midwest Breakfast Casserole

"Diane Phillips"
 
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Ready In:
1hr 10mins
Ingredients:
9
Serves:
6
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ingredients

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directions

  • Spray inside of 9-inch square baking dish with cooking spray.
  • In a big pan, saute sausage over medium heat until it is browned, breaking it up with a fork, 8-10 minutes; drain off fat.
  • Add in onion; saute for another 2-3 minutes.
  • Sprinkle in the flour; stir until the flour is combined and coats the sausage and onion.
  • Cook for about 2 minutes, stirring constantly.
  • Slow pour in the milk and stir up the bits from the bottom of the skillet; bring to a boil and add in the Tabasco.
  • Stir in 1 cup of cheese and continue stirring until cheese melts; cool for 10 minutes.
  • Add in hash browns, green onions, and eggs, stirring until the mixture is combined.
  • Pour into prepared dish; sprinkle with remaining cheese.
  • Preheat oven to 350°; bake for 25-30 minutes, until puffed, golden, and set in the center; let rest for 10 minutes before serving.
  • Note—after step 9, may cover and refrigerate for up to 2 days or freeze for up to 1 month; when ready to use, defrost in the refrigerator overnight, let casserole come to room temperature for about 30 minutes, then bake as directed.

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Reviews

  1. This is a great recipe. My family loves it and it has become a favorite when we all get together for brunch. It is great to use as a base recipe. You can easily add all different kinds of ingredients to customize it to your tastes and make it extra special. Thanks for posting this recipe.
     
  2. Makes a great breakfast or brunch dish for a crowd. I've used Swiss, Cheddar, and mixtures of cheese. Smoked gouda made it really special.
     
  3. I made this for breakfast for our family Christmas morning and it was delicious. Thanks for posting a great breakfast casserole recipe.
     
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