I’m so sorry I haven’t posted in a while. The holidays are always hectic and it is tough to sit down at the computer and document the things I’ve been making. The good thing is there will be lots to come after the first of the year! And just in case you didn’t see it on my home page, the picture below is a link to some of my all time favorite holiday recipes (mostly cookies but there are other things as well). Just click on the picture and you’ll have some great recipes to try this holiday season.
The recipe I’m sharing today is one I made the other night for dinner. After I made it I thought, wow – this would make a great Christmas morning breakfast. You can make it the night before, refrigerate it and just pop it in the oven in the morning. It is very flavorful and it couldn’t be easier to make.
So let’s talk lessons learned when making this holiday breakfast casserole…
Lesson Learned 1 – You probably will not need an entire tube of breakfast sausage: This recipe is made in an 8 x 8 pan and serves four. Double it if you want to make it in a 13 x 9 pan. In the smaller pan you probably will not need the entire tube of sausage. Use as much as you like and if you are a true meat eater use the whole thing. We only needed about three quarters of the tube. We froze the rest to use later.
Lesson Learned 2 – Get the hash browns nice and crispy: The hash browns will soften in this recipe. By getting them crispy you add a nice flavor. If you don’t crisp them up they will get too soggy on the bottom of the casserole.
Lesson Learned 3 – Substitute for fresh whenever you can: The recipe I based this on called for both onion and garlic powder. If you are in a rush you can certainly use them, but I used minced fresh garlic and chopped green onions instead. I think it made a world of difference in the flavor of the casserole.
Lesson Learned 4 – Add more cheese if you like: I made this recipe with a cup of shredded Jarlsberg. Next time I will use a cup and a half as I wanted it to be just a little cheesier. A cup works just fine. This is something you can experiment with and see what works best for you. But don’t use any less than one cup.
This casserole couldn’t be any easier, and as I mentioned earlier I actually made this for dinner but I felt with the holidays coming this recipe might be a good trick to have up your sleeve. Happy Holidays!
HOLIDAY BREAKFAST CASSEROLE...
1 pound breakfast sausage
1 20 oz. bag of unfrozen hash browns (I used Simply Potatoes)
1 large garlic clove, minced (you can use 1/4 tsp. garlic powder as a substitute)
2-3 green onions, chopped (you can use 1/4 tsp. onion powder as a substitute)
1 cup shredded cheese (use any good melting cheese – I used Jarlsberg)
4 extra large eggs (use 5 if they are small)
1 cup milk
Salt and pepper to taste
Preheat the oven to 375. In a large skillet cook the breakfast sausage until it is no longer pink. Add the garlic and cook until fragrant. Set sausage mixture aside.
In the same pan cook the hash browns until slightly crispy. Place them in the bottom of a lightly greased 8 x 8 pan. Top with sausage and cheese.
In a separate bowl combine the eggs, green onions and milk. (If using onion and garlic powder you would add them into this egg mixture). Pour over the hash browns, sausage and cheese. (Cover and refrigerate at this point if you plan on making this the next day.)
Bake for 35- 40 minutes or until the top is set and the edges start to brown. Let the casserole sit for 5 minutes and serve.