Description
This is a wonderful breakfast casserole that will feed many. We have it every year for Christmas brunch. The family will not allow me to make anything else. I pair it with my French Toast Strata and everyone is full and happy. It’s also very easy to increase the portion by putting it into a 9×13 dish and just adding extra ingredients.
Ingredients
- 1 (20 ounce) package frozen O’Brien hashbrown potatoes, thawed
- ⅓ cup vegetable oil
- 1 (12 ounce) package bulk pork breakfast sausage
- 6 eggs, beaten
- 1 cup sliced fresh mushrooms
- ¾ cup shredded pepperjack cheese
- ¾ cup shredded Swiss cheese
- ½ cup milk
- 1 tablespoon chopped fresh parsley
- 1 teaspoon garlic salt
- ¼ teaspoon ground black pepper
- 4 thin slices tomato
- 1 ½ teaspoons chopped fresh parsley
Instructions
- Preheat oven to 425 degrees F (220 degrees C).
- Toss the potatoes with the vegetable oil in a bowl until potatoes are well coated. Press the potatoes into a 10-inch pie pan to create a crust.
- Bake potatoes in the preheated oven until golden brown
- about 30 minutes. Remove pan from oven
- and reduce heat to 350 degrees F (175 degrees C).
- While the potatoes are baking
- heat a large skillet over medium-high heat and stir in the sausage. Cook and stir until the sausage is crumbly
- evenly browned
- and no longer pink. Drain and discard any excess grease. Combine the sausage with the eggs
- mushrooms
- pepperjack cheese
- Swiss cheese
- milk
- 1 tablespoon parsley
- garlic salt
- and black pepper in a large bowl. Pour the egg mixture into the prepared potato crust.
- Bake in the oven until eggs are set
- about 25 minutes. Arrange the tomato slices over the eggs and sprinkle the remaining 1 1/2 teaspoon parsley on top. Return to the oven and continue baking until the tomatoes soften
- about 5 minutes more.
Prep Time: 20 mins
Cook Time: 1 hr
Total Time: 1 hr 20 mins
Servings: 8