Egg Casserole Recipe
4 c frozen shredded hash brown potatoes, thawed
1 lb bulk pork sausage, cooked and drained
½ lb bacon strips, cooked and crumbled
1 medium green pepper, chopped
1 green onion, chopped
2 c (8oz) shredded cheddar cheese, divided
3 c 2% milk
1 c reduced fat biscuit/baking mix
½ tsp salt
- In a large bowl, combine potatoes, sausage, bacon, green pepper and green onion; stir in 1 c cheddar cheese. Transfer to a greased 13×9 in baking dish.
- In another bowl, whisk eggs, milk, baking mix and salt until blended; pour over top. Sprinkle with remaining cheese. Refrigerate, covered, overnight.
- Preheat oven to 375. Remove casserole from refrigerator while oven heats. Bake uncovered 30-35 minutes or until knife inserted near center comes out clean. Let stand 10 min. before cutting.
This was a nice breakfast treat when my parents were visiting. It’s much different than the normal, everyday breakfast. I love breakfast! Yummy!
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