Tuesday, April 22, 2014

Breakfast Crack Casserole

I'm sure that you all have been thinking that I've fallen off the earth into some trailer-steading remodel hole.  Baby Man has finally made his appearance and we have finally gotten settled in!  I will be posting some updates and before/after pics of the remodeling and settling in, but as penance, I'll be sharing one of our all-time favorite recipes!

With Baby Man now here and the breastfeeding in full-swing, this momma is ready for some comfort food--that's HIGH in calories.  This seriously fits the bill and is DELISH.  We had some friends bring us this for Little Man's birth and it was AMAZING.  Dan calls it Breakfast Crack Casserole and I've made some adjustments to the recipe over the years to fit our cooking style and common ingredients around the house.

Please be aware that this is HIGHLY addictive and a 9x13 pan gets demolished by a working man, a breast-feeding momma, and a toddler after two meals.  It reheats like a gem, so I highly recommend that you make a double batch and either put it in a lasagna pan or do two 9x13s. (I usually cut back the sausage a bit in that case to about 3 lbs. total.)

Breakfast Crack Casserole

  • 2 lbs Pork Sausage (1lb regular and 1lb zesty)
  • 1 medium onion (chopped, finely)
  • 1 large garlic clove (minced finely)
  • 1 package (approx. 30oz) hash browns (thawed) 
  • 1 c. heavy cream (optional)
  • 1 green pepper (chopped finely)
  • 1 red pepper (chopped finely)
    • alternate: I used a whole bag of frozen peppers and onions (in additional to the fresh onion) and it worked out great.
  • 2 cups shredded cheese (an 8 oz. block, if shredding your own) (Monterey Jack is a favorite)
  • 2 cup sour cream
  • 3 tablespoon French Onion Soup mix (1/2 package) (I use my own homemade mix to cut down on additives) 
  • 1/2 tsp pepper
  • 1/2 tsp parsley
  • 1/2 tsp salt
  1. Cook sausage and drain.  Saute up the onions and garlic.
  2. Combine in mixing bowl: 1 3/4 cup shredded cheese and the rest of the ingredients.  Add in all the sausage, onions, and garlic.
  3. Pour mixed ingredients into a 9x13 baking dish.
  4. Top with remaining shredded cheese.
  5. Cover dish with foil and bake for 45 minutes.
  6. Uncover and bake for an additional 10 minutes or until heated through.
Update:  We found some ways to decrease the dishes!  In a large, oven safe skillet with a lid (5.5qt for us!), cook up the sausage, onions, garlic and peppers.  Add in all the rest of the ingredients, waiting to fold in the hash browns until last.  Cover with a lid and cook as directed.

Notes:  This can be spicy if you use 1 lb zesty sausage and/or Pepper Jack cheese.  Our toddler wouldn't eat it that spicy, so plain sausage and Monterey Jack is less heat and still family-approved. 

This post was shared on The Prairie Homestead's Barn Hop.