This is my very favorite breakfast casserole. It has a kick to it with the Rotel tomatoes and lots of cheese topped with eggs and more cheese. What could be better? It truly is a protein packed, hearty breakfast with lots of flavor! It's worth getting up for!
Provided by Judy Martin
Categories Breakfast Casseroles
Time 55m
Number Of Ingredients 8
Steps:
- 1. In 12" skillet, cook sausage until no longer pink. When done, lift with spatula and drain on paper towels, saving fat in skillet.
- 2. Next, add the hasbrowns with onions and peppers to skillet and cook until slightly browned.
- 3. Add the sausage back to skillet with hashbrowns. Mix well.
- 4. In a 3 qt. baking dish that has been sprayed with Pam, add the mixture of meat and potatoes. Level well.
- 5. In a large microwave proof bowl, add Velveeta cheese cubes and Rotel tomatoes together and microwave several minutes until melted. Stir together until smooth and cheese is all melted.
- 6. Pour cheese sauce over the potato mixture. Set aside.
- 7. Beat eggs with a little milk and the salt and pepper. Pour over the cheese sauce covered potato mixture.
- 8. Cover with foil and bake in a preheated 350 degree oven until puffy and set, about 45 min.
- 9. Remove foil and continue baking until eggs are no longer wet.
- 10. Top with shredded cheddar and return to oven just long enough for cheese to melt.
- 11. Let cool for about 10-12 min. Cool on rack. Cut into squares and serve.
- 12. Refrigerate leftovers. This also freezes well. I wrap individual servings in Saran Wrap and freeze. When needed, I just microwave in the Saran Wrap and serve.
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