Home Court Cuisine Quick Breakfast Casserole

Quick Breakfast Casserole

Close up view of appetizing potato casserole with fish, eggs and cream. Potato casserole in serving baking dish on dark concrete background

Paula Smith, Northpark Mixed B2

1 lb. pork sausage (can add mushrooms & spinach if you like)
1 Tbsp. olive oil
1 small onion, chopped
1/4 cup green onion, chopped
2 cloves minced garlic (optional)
2 1/2 cup frozen hash browns
1/3 cup whipped cream cheese
1 cup shredded Cheddar cheese
1 3/4 cup milk
1 cup Bisquick
4 eggs
1/4 tsp. salt
1/8 tsp. pepper
1/2 cup shredded Cheddar cheese for topping

Preheat oven to 400°. Brown sausage, mushrooms, onion, and garlic. Add spinach at the end to wilt a bit. Drain and mix with all other ingredients except 1/2 cup cheese. Mix and place in large casserole. Top with remaining cheese the last 20 minutes. Bake for 40 minutes.

Previous articleEverything but the Bagel Avocado Toast
Next articleNominees Announced for the 2022 ALTA Executive Committee