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.“
Recommended: 40+ Satisfying Low-Carb Breakfasts
- 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
- 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.
Originally published as Sausage Egg Bake in Simple & Delicious March/April 2006, p63
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