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"Hunger is the best sauce in the world."--Cervantes

Farmers' Market Overnight Breakfast Egg Casserole Recipe

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This recipe for Farmers' Market Overnight Breakfast Egg Casserole is from A Collection of Recipes from Family and Friends, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 lb sausage
1 ½ cups of diced onion
¾ cup sliced mushrooms
2 cloves of garlic, minced
2 cups frozen shredded hash browns
2 cups shredded cheddar cheese
1 cup diced green pepper
2-3 plum tomatoes diced
½ cup chopped green onions
12 eggs
1 ¾ cup milk
1½ teaspoon dried parsley
1 teaspoon salt
1 teaspoon dried basil
¼ teaspoon pepper
Directions:
Directions:
In a large non stick skillet over medium heat, cook sausage, onions, mushrooms, and garlic until sausage is no longer pink and mushrooms have given off some of their liquid, about 10 minutes. Throughout cooking, stir to crumble the sausage and break up the mushrooms. Drain the liquid.
In a 9 x 13 pan coated with cooking spray, layer the potatoes (no need to thaw them), sausage mixture, 1 cup of cheese, green pepper, tomatoes, and green onions.
In a medium bowl, combine eggs, milk, parsley, salt, basil and pepper. Whisk thoroughly to combine, then add remaining cheese and whisk again. Pour egg mixture evenly over the other ingredients in the baking pan. Cover with plastic wrap and refrigerate overnight. (You could bake immediately but it sets nicer if done the night before.)
In the morning, bake at 375º uncovered, for about 60 - 70 minutes, or until egg in the middle is just set and the edges are a lightly golden brown.
Remove from the oven and let set 10 minutes before serving.
Number Of Servings:
Number Of Servings:
12-15
Preparation Time:
Preparation Time:
45 minutes the night before
Personal Notes:
Personal Notes:
This is one of the favorite breakfast casseroles that we have made for both the Sender and Grobe brunches. It's one of Barb's recipes.

 

 

 

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