Potato Breakfast Casserole
This is an overnight breakfast casserole. That makes it good for special occasions. There is a larger version in the recipes for a crowd chapter.
Yield: 8 servings
Don’t preheat the oven.
Ingredients:
8 oz frozen hash brown potatoes
1 qt hot water
6 eggs
1/2 cup cottage cheese
1 cup Swiss cheese, shredded
1 green onion, chopped
½ tsp salt
½ tsp pepper
½ tsp hot sauce
½ lb sausage, cooked or bought pre-cooked
Paprika
Instructions:
Cover hash browns with hot water and let stand 10 minutes. Drain well.
Beat eggs; add potatoes and remaining ingredients except sausage and paprika.
Pour mixture into baking dish sprayed with non-stick spray.
Sprinkle with sausage and paprika.
Cover dish and refrigerate overnight.
Place cold baking dish, uncovered into a cold oven and bake at 325 for 1 hour or until potatoes are tender and eggs are done.
For a vegetarian option sub the meat out with the Morningstar Farms Breakfast Sausage or Chorizo or you can substitute finely chopped mushrooms. Proceed as above.
Crowd Pleaser
This is a recipe that I have multiplied many times. We used to do an annual breakfast for about 100 High School students and this was a standard offering. They loved it!
Multiply everything by 5 and put it in a disposable counter pan. Add 30 minutes to the baking time.
It will serve about 40.