Meant to get this up on the blog for Sunday, but since the family household is experiencing the well-known collective "holiday family head cold/chest cold/flu/virus"… well, no matter.
I think you will soon agree - this recipe is perfect for New Year's Day breakfast/brunch/lunch/whenever.
This isn't your ordinary breakfast casserole either.
This one has potatoes instead of the requisite cubed-bread-soak-overnight wonder.
It might be a little tricky, navigating the short oven prep of the potatoes, if you do try this for New Year's morning, though. lol.
But all in all, I'm pretty sure it's a definite "You Can't Stop Me" kind of recipe, even if you are recovering from too much bubbly!
And, I'm pretty sure you can get in a few knit stitches while you wait for this baby to finish in the oven, New Year's morning or no!
You Can't Stop Me Breakfast Casserole
- 1- 20 oz. bag Simply Potatoes (fresh and ready in dairy case) shredded hash browns or Frozen O'Brien Cubed Potatoes
- 1/4 to 1/2 cup butter, melted
- 1 lb. sausage, cooked and crumbled (ham or bacon works well too)
- 2 cups grated Cheddar cheese
- 5 large eggs
- 1 cup to 1 and 1/2 cups half n half or heavy cream (I use a milk/cream combo mostly to the larger amount)
- A few dashes of hot sauce
- salt and pepper to taste
Preheat oven to 425 degrees.
Place potatoes in a large bowl.
Pour melted butter over potatoes and stir until well-combined. This is where you use your judgement on how much butter to use.
Line an ungreased 9x13-inch casserole dish with buttered potatoes, and press to make a crust.
Bake 20-30 minutes or until potatoes are just crisped and brown on the edges.
Remove dish from oven and set aside.
In a medium bowl whisk eggs, half n half or cream, hot sauce, salt and pepper. I use the larger amount of liquid cause I don't like it to be too "dry."
Sprinkle sausage over potato crust then sprinkle the cheese over sausage to create even layers. Pour egg mixture over ingredients.
Bake 12-20 minutes or until the eggs are set in the center and the edges are golden and bubbling.
A combo of a couple of different cheeses is more interesting than one.
And I sometimes use cayenne pepper instead of hot sauce, to taste.
Also, I have found that ham diced up or sausage produce the most complex tasting casseroles. Bacon is also good, just a little plainer tasting than the others.The diced O’Brien potatoes as the base is outstanding!