Paula Deen Breakfast Casserole With Potatoes Recipe
Are you looking for a hearty morning meal? This Paula Deen Breakfast Casserole With Potatoes Recipe is perfect.
Equipment
- Baking Dish
- Large skillet
- Whisk
- Mixing bowl
- Spatula
Ingredients
- 20 Oz Frozen Hash Browns
- 1 Lb Ground Sausage
- 8 Large Eggs
- 2 Cups Whole Milk
- 2 Cups Cheddar Cheese
- 1/2 Cup Onion
- 1/2 Cup Bell Peppers
- 1 Tsp Salt
- 1/2 Tsp Black Pepper
Instructions
- Preheat your oven to 350 degrees right now. Grease your large baking dish with cooking spray.
- Cook the sausage in your large skillet. Break it into small crumbles as it browns.
- Drain the grease from the cooked meat carefully. Layer the hash browns in the baking dish.
- Spread the cooked sausage over the white potatoes. Add the chopped onions and peppers on top.
- Whisk the eggs and milk in a bowl. Pour this liquid over the meat and potatoes.
- Sprinkle a thick layer of cheese on top. Cover the dish with a piece of foil.
- Bake the casserole for about forty minutes total. Remove the foil for the last ten minutes.
- Let the dish sit for five minutes. This helps the slices stay firm and neat.
Notes
- Thaw your frozen potatoes before you start cooking.
- Brown the sausage well for the best flavor.
- Whisk the eggs until you see small bubbles.
- Use sharp cheddar for a stronger cheese taste.
- Do not overbake the eggs or they get rubbery.
- Add a pinch of garlic powder for extra depth.
- Let the casserole rest before cutting into squares.
- Grease the pan well to prevent sticking issues.
- Check the center with a knife for doneness.
- Use fresh eggs for the best rising results.