When it comes to meal preferences, do you lean towards breakfast or dinner? Personally, I have a soft spot for having breakfast dishes during dinnertime. This flavorful casserole is a versatile dish that never fails to please. Pair it with a side salad, grilled asparagus, or any favorite accompaniment for a delightful meal. Don’t overlook the salsa! Alternatively, serving it with your choice of morning fruits transforms it into a hearty and satisfying breakfast. Whichever occasion you decide to whip up this dish for, my only wish is that you give it a try. Feel free to share your feedback if you do decide to make it. The recipe details are provided below.
Enjoy!
Karen, Stephanie, & Paul
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Ingredients:
– 2 cups O’Brien hash brown potatoes (If these are not available, use diced onions and red or green bell peppers)
– 6 extra-large eggs
– 1 1/4 cups milk (I mixed half evaporated milk and half heavy cream)
– 1/2 pound breakfast sausage
– 2 cups shredded sharp and/or mild cheese
– 2 tablespoons mascarpone cheese (or substitute with cream cheese)
– 1/2 teaspoon paprika
– 1/4-1/2 teaspoon ground red pepper
– Salt and pepper to taste
Directions:
1. Preheat the oven to 350 degrees Fahrenheit.
2. Grease an 8×8 baking dish with non-stick spray.
3. In a skillet, cook the breakfast sausage until done or almost done, remembering it will continue to cook in the oven.
4. In a separate bowl, whisk together the eggs and milk (I used a mix of evaporated milk and heavy cream, but you can opt for whole milk or half & half). Blend in the mascarpone cheese. Add in the cheeses and spices. Once the sausage is ready, combine it with the egg mixture. Spread the hash brown potatoes evenly on the bottom of the baking dish. Pour the egg mixture over the potatoes in the dish. Bake for 45-55 minutes or until a toothpick inserted in the center comes out clean.
5. If the top of the casserole begins to brown too quickly, cover it with aluminum foil and continue baking.
Recipe Credit: YouTube/Karen Jones Food & Family
