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Breakfast Made Easy

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Breakfast Made Easy

Jamie Tarence's hearty breakfast casserole is perfect for Christmas day or those lazy, post-holiday mornings.
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Breakfast Made Easy

Jamie Tarence

 

Ingredients:

Frozen Hashbrown potatoes, 30 – 34 oz.

1 Lb. Ground Breakfast Sausage – I like to use ½ hot and ½ regular sausage

1 C Milk, 2 % or whole

6 Eggs

16 oz. Shredded White Cheddar Cheese

1-2 Tbsp. vegetable oil

Salt and Pepper

 

Directions:

1. In a large skillet over medium-high heat, add your oil.

2. Add your frozen hashbrowns to your skillet and cook for 8-12 minutes until golden brown and transfer your hashbrowns to a large mixing bowl.

3. Brown your sausage in your skillet over medium high-heat and add to your hashbrowns once fully cooked, draining if needed.

Freeze Ahead Tip: You can cook ground sausage and freeze for 1-4 weeks in a freezer bag so you always have it readily available for breakfast casseroles.

4. Add your salt, pepper, and ½ of your cheese to the hash brown mixture.

5. In a separate bowl, beat your eggs and milk until well combined.

6. Pour your egg mixture over your ingredients and stir until well coated.

7. Transfer mixture into a greased 9x13 baking dish.

8. Top with your remaining cheese.

9. Bake at 350 for 30- 40 minutes.

10. Remove from your oven and enjoy! I like to serve my casserole with salsa or make easy breakfast burritos on the go by filling soft tortillas with leftover casserole.

 

Make Ahead Directions: You can make your casserole ahead of time and freeze or refrigerate for later by following steps 1-8.

11. To bake after refrigerating, remove from the refrigerator 30 minutes – 1 hour before baking and then bake as instructed in step 9.

12. To bake after freezing, thaw in the refrigerator overnight and follow directions for baking after refrigeration.

 

 

 

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