Monday, November 1, 2010

Egg & Sausage Casserole


We are very simple around our house when it comes to breakfast....a bowl of cold cereal and a glass of juice.  Bennett can help his sister and brother get started on breakfast, which is very nice.  Cereal is cheap, and my kids don't mind the generic brands.  Win-win.  However, sometimes I get a craving for a nice hot breakfast meal, but in the spirit of "sleeping in" (you know, with 3 kids! ;/), I will usually serve breakfast for dinner.  For my family, this usually guarantees that all three kids will chow down.  I love this casserole for the reason that it is not a bread-based one (although I love those too!).  The hard boiled eggs change it up quite nicely.

Egg & Sausage Casserole
Source: Favorite Brand-Name Best Loved Casseroles

1 pound pork sausage
3 tbl. butter, divided
2 tbl. flour
1/4 tsp. salt
1/4 tsp. pepper
1 1/4 cups milk
2 cups frozen hash brown potatoes
4 eggs, hard-boiled and sliced
1/2 cup cornflake crumbs
1/4 cup sliced green onions

Directions:
Preheat oven to 350 degrees.  Spray 2-quart oval baking dish with nonstick cooking spray.

Crumble sausage into large skillet; brown over medium-high heat until no longer pink, stirring to separate meat.  Drain sausage on paper towel-lined plate.

In same skillet, melt 2 tbl. butter.  Stir in flour, salt and pepper until smooth.  Gradually whisk in milk; cook and stir until thickened.  Add sausage, potatoes, and eggs; stir to combine.  Pour into prepared baking dish.

Melt remaining tablespoon of butter.  Combine cornflake crumbs and melted butter; sprinkle evenly over casserole.

Bake, uncovered, for 30 minutes or until hot and bubbly.  Sprinkle with green onions and serve.

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