Thursday, May 6, 2010

Sausage & Hashbrown Breakfast Casserole

What's better than a nice big breakfast on a weekend morning? Big hearty breakfasts are a staple in my house, especially on Sunday mornings, so I'm always on the lookout for a good breakfast recipe that's easy to make and doesn't need any specialty items. Though the kids always request pancakes of some sort, I like to have a little variety on hand to encourage them to eat some protein. This breakfast casserole really fits the bill on all accounts! The only thing on the ingredients list that I might be missing on any given day is the cottage cheese...but hey, I'll pick some up just so we can make this savory dish!

Give it a try this weekend just for your family, or break it out when you have company...either way, everyone will be impressed and asking for seconds!

Sausage & Hashbrown Breakfast Casserole

24 oz. frozen shredded hashbrowns
1/3 c. butter
1 1/2 tsp. beef flavor bouillon
1/2 lb. mild bulk sausage
1/2 lb. bacon, cooked and crumbled
1/3 c. chopped onion
3 eggs, beaten
1 c. small curd cottage cheese
1 c. mild cheddar, shredded

Preheat oven to 400. In a medium bowl, combine potatoes, butter, and bouillon. Spoon into a lightly greased 9x13 baking dish; press on bottom and up sides to rim to form a crust. Bake for 25 minutes.

Reduce oven temperature to 350. In a large skillet, cook sausage & onion, pour off grease, and remove from heat. Stir in the eggs, cottage cheese, bacon, and cheddar. Pour into prepared crust. Bake 30-35 minutes or until set, and let stand 5 minutes before serving.


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