Midwest Breakfast Casserole Food

MIDWEST BREAKFAST CASSEROLE

Midwest Breakfast Casserole image

Make and share this Midwest Breakfast Casserole recipe from Food.com.

Provided by ratherbeswimmin

Categories Breakfast

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

1/2 lb bulk pork sausage
1/2 cup chopped onion
3 tablespoons unbleached all-purpose flour
1 1/2 cups milk
6 dashes Tabasco sauce
2 cups finely shredded sharp cheddar cheese
1 1/2 cups frozen shredded hash brown potatoes, defrosted
3 green onions, thinly sliced (white and tender green parts)
6 large eggs, beaten

Steps:

Spray inside of 9-inch square baking dish with cooking spray.
In a big pan, saute sausage over medium heat until it is browned, breaking it up with a fork, 8-10 minutes; drain off fat.
Add in onion; saute for another 2-3 minutes.
Sprinkle in the flour; stir until the flour is combined and coats the sausage and onion.
Cook for about 2 minutes, stirring constantly.
Slow pour in the milk and stir up the bits from the bottom of the skillet; bring to a boil and add in the Tabasco.
Stir in 1 cup of cheese and continue stirring until cheese melts; cool for 10 minutes.
Add in hash browns, green onions, and eggs, stirring until the mixture is combined.
Pour into prepared dish; sprinkle with remaining cheese.
Preheat oven to 350°; bake for 25-30 minutes, until puffed, golden, and set in the center; let rest for 10 minutes before serving.
Note-after step 9, may cover and refrigerate for up to 2 days or freeze for up to 1 month; when ready to use, defrost in the refrigerator overnight, let casserole come to room temperature for about 30 minutes, then bake as directed.

Nutrition Facts : Calories 478.7, Fat 31.9, SaturatedFat 15.6, Cholesterol 269.6, Sodium 379.3, Carbohydrate 18.8, Fiber 1.3, Sugar 1.7, Protein 29.2

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