The great thing about this casserole is the fact that you can either put it together and stick it in the fridge until morning, or you can assemble it in the morning and toss it in the oven right away. It isn’t one of those recipes that is required to sit in the fridge overnight, but it isn’t going to do any harm if it does. The leftovers, if you are lucky enough to have any, are just as delicious reheated as it was fresh. Check out what they are saying about this recipe over at Recipe Lion:
“… you won’t find a better make ahead breakfast casserole – in my opinion!”
My opinion is the same. This is the greatest breakfast casserole I’ve ever made or tasted.
Ingredients
1/2 pound breakfast pork sausage
1 medium onion, chopped (about 1/2 cup)
1 tomato, chopped
1 (30 ounce) bag Ore-Ida frozen shredded hash brown potatoes, thawed
2 cups shredded Sargento Cheddar cheese
8 large eggs
1 1/4 cup milk
1/2 cup egg substitute
1 (8-ounce) container Daisy sour cream
1 1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon paprika
3/4 cup cornflakes
2 tablespoons butter or margarine, melted
1/4 teaspoon dill
1 teaspoon ground mustard
Instructions
Preheat oven to 350 degrees F, (if baking day of).
Make sure to spray a 13×9-inch (3-quart) glass baking dish with cooking spray.
In a large skillet, cook pork sausage (adding onion and tomato half way through) over medium-high heat about 10 minutes, stirring occasionally, until fully cooked.
In large bowl, toss sausage mixture, potatoes and cheeses. Spoon into baking dish.
In another large bowl, beat eggs, egg subsitute, milk, sour cream and all spices with a fork or wire whisk until well blended. Pour over potato mixture.
You can store this in the fridge covered overnight, or bake right away if desired. (If baking the next day, make sure to make the cornflake mixture for topping on the day of, see below).
Bake uncovered 35 minutes. Meanwhile, in small bowl, mix cornflake crumbs and melted butter.
Remove dish from oven long enough to sprinkle cornflakes over casserole.
Bake another 10 to 15 minutes longer or until knife inserted in center comes out clean.
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Quick Tip: Use your own favorite cheese.
Thanks again to Recipe Lion for this effortless recipe.
