GBP's Company Breakfast Casserole

Thursday, December 22, 2011
I cooked Thanksgiving dinner. After the meal, as we all sat around visiting, my kids decided we needed to divide up the cooking chores for CHRISTmas -- only fair, since I had done all the work for Thanksgiving. Sounded good to me! Son chimed in that he would do CHRISTmas Supper (he did a fabulous job last year - read about that HERE). Older daughter dibbed CHRISTmas Eve and that left CHRISTmas Morning and youngest daughter -- she is NOT a cook, lol. I told her I would take care of it, but not to be out-done by her siblings, she said she'd do it. I gave her some suggestions and then I found this and passed it along to her -- PERFECT!

Company Breakfast Casserole
From: Gooseberry Patch's Christmas Kitchen
Submitted by: Jena Buckler from Bloomington Springs, TN
(Printable Version)

16-oz. pkg. frozen shredded hashbrowns, thawed
1 onion, chopped and divided
1 lb. ground pork sausage, browned and drained
1 green pepper, chopped
4-oz. can sliced mushrooms, drained
1/2 to 1 c. shredded Cheddar cheese
1 doz. eggs, beaten
1-1/2 c. milk
salt and pepper to taste
Optional: garlic salt to taste

Spread hashbrowns in a lightly greased 9"x9" baking pan. Layer ingredients as follows: half the onion, sausage, remaining onion, green pepper, mushrooms and cheese. In a separate bowl, mix together eggs, milk and seasonings. Pour egg mixture over top of casserole; cover with aluminum foil and refrigerate overnight. In the morning, bake, covered, at 350 degrees for 45 to 60 minutes. Uncover and bake an additional 15 minutes, or until golden and a knife inserted in center comes out clean. Serves 8 to 10.