Ingredients
-
1/2
-
1/2
-
3
-
1 1/2
-
6
-
2
-
1 1/2
-
3
-
6
-
-
-
-
-
-
Directions
Midwest Breakfast Casserole, Diane Phillips, This is a great recipe My family loves it and it has become a favorite when we all get together for brunch It is great to use as a base recipe You can easily add all different kinds of ingredients to customize it to your tastes and make it extra special Thanks for posting this recipe , Makes a great breakfast or brunch dish for a crowd I’ve used Swiss, Cheddar, and mixtures of cheese Smoked gouda made it really special
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Steps
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1
Done
|
Spray Inside of 9-Inch Square Baking Dish With Cooking Spray. |
|
2
Done
|
in a Big Pan, Saute Sausage Over Medium Heat Until It Is Browned, Breaking It Up With a Fork, 8-10 Minutes; Drain Off Fat. |
|
3
Done
|
Add in Onion; Saute For Another 2-3 Minutes. |
|
4
Done
|
Sprinkle in the Flour; Stir Until the Flour Is Combined and Coats the Sausage and Onion. |
|
5
Done
|
Cook For About 2 Minutes, Stirring Constantly. |
|
6
Done
|
Slow Pour in the Milk and Stir Up the Bits from the Bottom of the Skillet; Bring to a Boil and Add in the Tabasco. |
|
7
Done
|
Stir in 1 Cup of Cheese and Continue Stirring Until Cheese Melts; Cool For 10 Minutes. |
|
8
Done
|
Add in Hash Browns, Green Onions, and Eggs, Stirring Until the Mixture Is Combined. |
|
9
Done
|
Pour Into Prepared Dish; Sprinkle With Remaining Cheese. |
|
10
Done
|
Preheat Oven to 350; Bake For 25-30 Minutes, Until Puffed, Golden, and Set in the Center; Let Rest For 10 Minutes Before Serving. |
|
11
Done
|
Noteafter Step 9, May Cover and Refrigerate For Up to 2 Days or Freeze For Up to 1 Month; When Ready to Use, Defrost in the Refrigerator Overnight, Let Casserole Come to Room Temperature For About 30 Minutes, Then Bake as Directed. |
