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Thursday, November 17, 2011

Speedy Breakfast Casserole

4-6 hash brown patties or about 2-1/2 cups frozen shredded hash browns, thawed1 cup of shredded chedda
1 cup of cooked crumbled Jimmy Dean sausage or cooked, diced ham
1 tablespoon of finely diced yellow onion
2 slices of bacon, cooked and chopped
1-1/2 cups of milk
4 large eggs
1/4 teaspoon of Cajun seasoning  or to taste, optional
2 pinches of kosher salt
8 turns of the pepper grinder

Preheat oven to 350 degrees F. Spray a 9 x 9 inch baking dish with non-stick cooking spray. Set aside. If using raw sausage and bacon, cook both until browned. Chop up the bacon and set aside. Layer the baking dish starting with the hash browns/patties. On top of that add the shredded cheese, then the sausage, onion, and bacon. Beat together the milk, eggs, Cajun seasoning, salt and pepper and slowly pour over the entire dish.

Bake at 350 degrees F for 45 minutes to one hour, or until a knife inserted into the center comes out clean. Allow to set about 5 minutes before slicing. Can double for a 9 x 13 inch casserole.

recipe source : Deep South Dish

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