Thursday, January 13, 2011

morning breakfast casserole

Just a reminder this is the last day to enter the GIVEAWAY for the  American's Test Kitchen Cookbook here .  Winner will be announced tomorrow!  Thanks for all those who participated  
 This is what I had made for Christmas morning, I had many people staying at my house and instead of making Eggs, hash browns, and sausage I made it all into an easy casserole. I made it the night before and on Christmas morning just threw it in the oven.  Perfect and easy.  This would be great for any brunch or Easter morning or any morning you want a yummy filling breakfast.
I made this in a 10x15 dish and it fed 10 big eaters with leftovers.  So you may want to cut in half for your family.
1 pound Italian sausage it is just what I had,  but breakfast sausage would be good too, or even ham.
16oz O'Brien hash brown (with onions and peppers mixed in)
12 eggs
1 -2 cups cheese depending how cheesy you like it
8 oz sliced mushrooms ( I used baby bellas)
1 onion chopped
1 bell pepper, chopped

3/4 cup favorite salsa
2 cups spinach. chopped

1. Saute in a lightly oiled pan onions, mushrooms and pepper until a soft.
2.pour hashbrowns into buttered dish, place sausage on top, mushrooms onion pepper mixture
half of cheese.
3. Beat all the eggs together in a separate bowl then add salsa it flavors the eggs nicely.  add a little salt and pepper and stir in spinach.  Then pour egg mixture over casserole.  Top with remaining cheese.
Bake at 350 covered tightly with foil. For this many eggs I baked it for 80 min. then removed foil and baked for another 10-15 minutes.  Until middle is set. A tooth pick comes out clean
 For a smaller amount one hour should be plenty.
  Let cool for 10 minutes then sliced it and top with salsa or ketchup.

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