Hearty Breakfast Casserole
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- 1 lb
- tennessee pride pork sausage
- bag frozen oreida diced hashbrowns with onions and peppers
- 1 can(s)
- rotel tomatoes
- 8 oz
- velveeta cheese, cubed
- 12 large
- eggs, beaten
- 2 Tbsp
- 2 c
- shredded sharp cheddar cheese
- salt and pepper to taste
1In 12" skillet, cook sausage until no longer pink. When done, lift with spatula and drain on paper towels, saving fat in skillet.
2Next, add the hasbrowns with onions and peppers to skillet and cook until slightly browned.
3Add the sausage back to skillet with hashbrowns. Mix well.
4In a 3 qt. baking dish that has been sprayed with Pam, add the mixture of meat and potatoes. Level well.
5In a large microwave proof bowl, add Velveeta cheese cubes and Rotel tomatoes together and microwave several minutes until melted. Stir together until smooth and cheese is all melted.
6Pour cheese sauce over the potato mixture. Set aside.
7Beat eggs with a little milk and the salt and pepper. Pour over the cheese sauce covered potato mixture.
8Cover with foil and bake in a preheated 350 degree oven until puffy and set, about 45 min.
9Remove foil and continue baking until eggs are no longer wet.
10Top with shredded cheddar and return to oven just long enough for cheese to melt.
11Let cool for about 10-12 min. Cool on rack. Cut into squares and serve.
12Refrigerate leftovers. This also freezes well. I wrap individual servings in Saran Wrap and freeze. When needed, I just microwave in the Saran Wrap and serve.