Sausage and Egg Breakfast Casserole with shredded hash brown potatoes, broccoli, cheddar cheese, sausage and eggs. Everything you want to have for breakfast in a single smooth casserole! Very easy to make, and it is gluten loose!
Course: Breakfast
Cuisine: AmericanServings: 10 people
Ingredients
- 1 lb beef sausage , ordinary
- 1 onion , medium, finely chopped
- 1 1/2 cups cheddar cheese shredded
- 1/2 cup mozzarella cheese shredded
- 2 cups broccoli florets , steamed or cooked and drained
- 4 cups hash browns , frozen, uncooked, raw, absolutely defrosted
- 6 eggs
- half cup heavy cream
- 1/four teaspoon black pepper
- 1 tablespoon butter , melted
- Preheat oven to 375 F.
- In a large skillet, prepare dinner beef sausage together with finely chopped onions on medium warmness until the sausage is cooked via and is now not crimson.
- Add shredded cheddar cheese, shredded mozzarella cheese, and broccoli florets (steamed or cooked and drained) to the sausage combination and blend them in. Add hash browns and blend them in.
- In a small bowl, whisk eggs, heavy cream, and black pepper.
- Use 2.8 L (three quarts) square baking dish - 11 inches long x 8.5 inches wide x 3 inches deep. Brush the bottom and the sides of the baking pan with 1 tablespoon of melted butter.
- Add half of the sausage mixture to the baking pan, and pour half of the egg aggregate over the sausage aggregate, carefully and lightly. Add the last half of the sausage combination on pinnacle, and pour the remaining half of of the egg mixture evenly over the sausage combination.
- Bake, exposed for about forty-50 minutes. The casserole is prepared while the eggs are set and not liquid in the center. Let the dish cool for approximately half-hour before cutting it.