We have a lot of “food days” at work. My boss always brings the same dish because everyone loves it and demands it. It is a breakfast casserole made primarily with potatoes, sausage, onions and eggs. This dish feeds a lot of people and keeps well for leftovers. So, I made this last Saturday for our guests from Covenant Seminary.
I also like making this dish because you can play around with it. Maybe try adding peppers, different spices, more or less eggs, etc. You really can’t go wrong with this one. Super simple, super filling!
**Update 11/17/08** A fellow food blogger who tried this recipe made me realize that I need to stress the above statement. Instead of suggesting to play around with this recipe by adding other ingredients, I would definitely add some peppers, dry mustard, hmmm…maybe even Worcestershire sauce? It’s up to you…but kick it up a notch and this recipe is a good breakfast.
Gundy’s Breakfast Casserole (Source: Lisa Gundy)
16 ounces hashbrowns or tatertots
1 cup sour cream
1 cup cream of xxx soup
1 cup shredded cheddar cheese
1 diced onion
1 lb of any type breakfast sausage
3/4 cup milk
Preheat oven to 375
Spray casserole dish and place hashbrowns or tater tots in bottom of dish. Mix together sour cream, soup, cheese, onions and sausage.
In separate bowl, beat eggs and mix in milk. Combine the egg mixture with the sour cream mixture. Pour over the tater tots/hashbrowns.
Bake for 1 hour to 1 hour and 15 minutes (or until done).