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Sausage Egg Breakfast Casserole
Here’s a busy-day breakfast dish that’s fast, flavorful and fun-to-make. Added bonus? It uses up more of those hard-cooked eggs you may have left over from the holiday. A favorite of Erika Anderson in Wausau, Wisconsin, she adds: “Breakfast dishes go over well at our house. This one’s so easy and filling, we sometimes have it for dinner, too.“
3 Servings
Prep: 25 min. Bake: 25 min.
Ingredients
1/2 pound bulk pork sausage
3 tablespoons butter, melted,
divided
2 tablespoons all-purpose flour
1/4 teaspoon salt
1/4 teaspoon pepper
1-1/4 cups 2% milk
2 cups frozen shredded hash brown potatoes
4 hard-cooked eggs, sliced
1/2 cup crushed cornflakes
1/4 cup sliced green onions
Directions
In a large skillet, cook sausage over medium heat until no longer
pink; drain. Stir in 2 tablespoons butter, flour, salt and pepper
until blended. Gradually add milk. Bring to a boil; cook and stir
for 2 minutes or until thickened. Stir in hash browns and eggs.
Transfer to a greased 1-qt. baking dish.
Toss cornflakes and remaining butter; sprinkle over sausage mixture.
Bake, uncovered, at 350° for 25-30 minutes or until heated
through. Sprinkle with onions. Yield: 3 servings.
Nutrition Facts:
1 serving (1 cup) equals 534 calories,
© Taste of Home 2013
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Sausage Egg Breakfast Casserole
(continued)
Nutrition Facts:
36 g fat (16 g saturated fat), 355 mg cholesterol, 870 mg sodium, 32 g carbohydrate, 1 g fiber, 21 g protein.
Wine:
Sparkling Wine: Enjoy this recipe with a
sparkling wine
.
© Taste of Home 2013