Wednesday, March 7, 2012

Southern Breakfast Casserole

Breakfast casseroles are a BIG DEAL in the South. Nothing beats waking up on Christmas morning (or on any weekend morning) to the smell of a hearty breakfast, all combined into one amazing casserole. Popular at potlucks as well as for DINNER instead of breakfast, there are countless breakfast casserole recipes out there, from overnight casseroles to dishes made entirely from scratch. 


My version of breakfast casserole is quick, easy, and uses a LOT of shortcuts, since typically I'm making this first thing in the morning after just waking up. I'm not sure where this recipe came from, only that I've been making it since I was in college


Bonus: You can prep this one ahead of time (like 8 hours before), refrigerate it, then bake it when you're ready!

I bought refrigerated hash browns this time instead of frozen, but got the kind with peppers and onions mixed in by mistake. Still tasted great, though! 

Southern Breakfast Casserole

Ingredients:
1 lb pork breakfast sausage, cooked, crumbled and drained
1 lb frozen hash browns, thawed
6 eggs, room temperature and beaten
1/2 cup whole or 2% milk
2 cups shredded sharp cheddar cheese

Unroll the crescent rolls and arrange on the bottom of a 13x9" baking dish, pressing the seams together to seal the dough. 



Top with the cooked sausage and season with salt and pepper. Top the sausage layer with the hash browns. 






Combine the beaten eggs with the milk and pour over the hash brown layer. Top with the shredded cheddar. 




Bake in a 375-degree oven for 30 minutes, then let cool slightly (10 minutes or so) before cutting and serving. 



6 comments:

  1. Julia - you sure do love breakfast! What a lot of links! Cheers

    ReplyDelete
  2. This looks VERY Yummy! What a great way to start the day!

    ReplyDelete
  3. Do you know if this can be prepared ahead of time and baked the next day?

    ReplyDelete
    Replies
    1. Absolutely, Elizabeth! I mention above in the post that "You can prep this one ahead of time (like 8 hours before), refrigerate it, then bake it when you're ready!". I do this ALL the time, and it works great.

      Delete