My husband loves a hearty breakfast – that means he wants protein! He loves this Meatlover’s Breakfast Casserole. With hash brown potatoes, eggs, cheese, bacon and sausage, he says this has got a good balance of protein to carbs. It’s easy to just throw it together, pop it into the oven and bake. It’s perfect with a my Bed & Breakfast Flaky Cinnamon Biscuits!
Here’s how I make it:
1 cup shredded hash browns, thawed
1 cup grated sharp cheddar cheese (divided)
6 pieces bacon, cooked and crumbled
6 fully cooked link sausages
3/4 – 1 cup milk*
1/4 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon pepper
Preheat oven to 325° and grease a 9″ pie plate. Sprinkle the hash browns on the bottom. Evenly distribute the crumbled bacon over the hash browns and top with 3/4 cup of the grated cheese. Top with the 6 sausages in a wagon wheel pattern (see photo.)
In a 2 cup measuring cup, beat the eggs with a fork. *Add enough milk to equal 2 cups (total.) Whisk in the salt, pepper and onion powder.
Bake for 35 minutes or until set. Sprinkle with remaining grated cheese and return to oven for about 5 minutes or until the cheese is melted and bubbly.
Cut into 6 wedges to serve.