Ingredients: |
Ingredients: 1/2 Pound Cooked, loose Maple Sausage ( I use Bob Evans)
1/2 Cup Chopped Onion
1/2 Cup Chopped Green Pepper
12 Eggs
1 Cup Whole Milk
1 Package (16 oz) Frozen Hash Brown Potatoes, thawed
1 Cup (4 oz) Shredded Cheddar Cheese
1 tsp. Salt
1/2 tsp. Pepper
1/4 tsp. Dill Weed
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Directions: |
Directions:Cook the maple sausage until it is browned and cooked through. Remove it from the pain to a paper towel to drain.
In the drippings, saute the onions and green pepper until tender. Remove them with a slotted spoon and set aside.
Beat the eggs and milk in a large bowl. Stir in the hash browns, cheese, salt, peeper, dill , onion, green pepper, and sausage.
Transfer it all to a greased 13 x 9 inch baking pan. Bake, uncovered, at 350 degrees for 35-45 minutes or until a knife inserted near the center comes out clean. |
Personal
Notes: |
Personal
Notes: I love this recipe, as it saves so much time in the morning. It is a very forgiving recipe. You can eliminate the green pepper if you like. Green onions can be substituted for the regular onion. Bacon may be used instead of sausage. The milk can be split with half and half for additional richness. Swiss or another type of cheese can replace the cheddar. I do, however, think cheddar is the best. Bottom line is that the cook is not standing over a stove in the morning to make individual omelettes for her guests. This is a crowd pleaser that may be made the night before and popped into the oven on Christmas morning while gifts are being opened. Be prepared for it to take up to an hour baking time, especially if the mixture was refrigerated overnight. It reheats easily in the microwave.
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This recipe for Sunday Brunch Casserole is from