Monday, February 16, 2015

Creamy Breakfast Casserole:

I love a breakfast casserole. Especially ones like this one! Throw it all together the night before, and pop it in the oven the next morning!
My dad's cousin made this for us when we were at her house one weekend. It's SO yummy! If you don't like cottage cheese, don't worry, because you can't even taste it and you have no idea it's even in there. It's just the key ingredient in making the casserole so creamy and moist!
I hope you give it a try! 

3 cups frozen Hashbrowns
1/4 cup butter, melted
1 pound ground Sausage, browned and drained
1/4 cup finely chopped onion
7 eggs
1&1/2 cups shredded cheddar cheese
1 (16 oz.) container small curd Cottage Cheese

Prepare a 9x13-inch baking dish with cooking spray. Layer the ingredients in this order:
1. Hash-browns
2. Melted butter
3. Sausage
4. Onions

In a medium bowl, beat eggs with a hand mixer until light and fluffy. Stir in shredded cheese and cottage cheese until well combined. Pour mixture over the potato and sausage layers. 
Cover with a lid or plastic wrap, and refrigerate over night.
Remove from the fridge, and preheat the oven to 375 degrees.
Bake, covered with foil, for 30 minutes. Uncover, and bake 30 minutes more, until knife inserted in the center comes out clean. 
Let stand for 5-10 minutes.
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Notes for myself:
-If baking in the top oven, reduce temperature to 350 degrees

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