SAUSAGE BREAKFAST MIX-UP and MORE
Breakfast is supposed to be the most important meal of the day BUT for me it is the hardest!
I am not a fan of milk or cereal – pancakes and waffles are okay (once a year maybe) but I do not care for syrup – oatmeal, cream of wheat and grits are like wallpaper paste. BUT I do like – eggs, bacon, sausage, ham, and French Toast BUT you can only eat those in limited quantities!
I find my family enjoys a good hearty breakfast casserole – this one is made with sausage, hash browns, eggs and cheese. You can vary this recipe in different ways too by using different meats, vegetables or by covering it with sausage gravy. PLUS, this casserole can be made ahead of time and refrigerated or frozen until ready to bake! Great for overnight guests or Christmas morning!
In this casserole I used 2 pounds of sausage – 1 hot and 1 regular – fried them together then divided the sausage in half – used 1 pound for the casserole and 1 pound for sausage gravy.
SEE NOTES On Seasonings and Potatoes!
1 lb. hot breakfast sausage
1 lb. regular breakfast sausage
1 – 20oz. Bag of Bob Evans Hash Browns, Home Style
1 Onion, diced
2-3 tablespoons butter (for frying hash browns)
2 cups cheddar cheese, shredded
1/4 cup milk
Preheat oven to 350º. Lightly spray a 9×13-inch pan with cooking spray.
In a large skillet, cook sausage until no longer pink. Drain fat and set aside. Use 1/2 of the sausage for casserole and save 1/2 to make sausage gravy. In the same skillet add a butter, onions and hash browns, season with pepper and garlic salt and cook until lightly brown. Place hash browns in bottom of lightly greased 9×13-inch pan. Top with sausage and cheese. Whisk together eggs and milk. Pour over hash brown mixture. Bake, uncovered, for 40-45 minutes. OR If you prefer to bake later cover and refrigerate.
As I stated above – I use 2lbs. of Sausage – I like to mix Hot and Regular for a slightly spicy flavor! I also use two pounds and split it – 1/2 for the casserole and the other half for sausage gravy.
You can use your own shredded potatoes – use 2 or 3 potatoes, shred, OR Use 1 a bag of frozen shredded hash browns. I used Bob Evans fresh hash browns out of convenience.
Use a meat of your choice – turkey sausage, ham or bacon.
This casserole can be made in advance and refrigerated or frozen for later.
To bake after refrigerating, you may need to add a few minutes to the cooking time.
To bake after freezing, thaw completely and bake as directed above.
Feel free to season your casserole with seasonings or fresh herbs of your choice!
1 pound breakfast sausage, hot, mild, or mixed
1/3 cup all-purpose flour
3 to 4 cups milk
1/2 teaspoon beef base (optional)
2 teaspoons freshly ground black pepper,
Return the browned sausage to the skillet, reduce the heat to medium low. Sprinkle 1/3 cup of flour and stir – once sausage is coated with flour pour in 3 cups of milk, stirring constantly – if it is too thick add the extra cup – gravy is a judgement thing! Cook the gravy, stirring frequently, until it thickens. (This may take a good 10 to 12 minutes.) Sprinkle in pepper and beef base continue cooking until thick and luscious. If it gets too thick too soon, just splash in another dab of milk. Taste and adjust the seasoning. Spoon the sausage gravy over the casserole or add some biscuits and serve immediately.
Recipe By: Kim Wallace 💜 Smile & Enjoy 💜