06 Jun Packed Breakfast Casserole
A great breakfast casserole full of Bent Arrow proteins for long, summer days!
It’s hard to not feel a little nostalgic in the summer. The excitement of school letting out, opening to long, lazy days. Remembering all the miles put on a bike or roller blades. The exhausted, yet happy feeling, after a day at the pool. The hot hours in a gym or in the woods at camp or preseason two-a-days.
For all these summer activities, energy is needed. Heck, just for a work day, energy is needed.
So, fueling up with protein for breakfast is super important. Our favorite way is- obviously- with eggs. This egg casserole is a great way to help eggs pack a punch- with sausage, cheese and veggies.
It’s easy to put together which is great for hosting and even just a quick meal so everyone can get out the door and onto all that summer will bring!
- 1 pound Bent Arrow Acres ground sausage
- 1 pound of frozen shredded hash browns
- 1 cup cheese, shredded (We used cheddar, but feta could be great too)
- 8 eggs
- Chopped veggies, if desired. (We used a red pepper. Chopped kale or tomatoes could be great too!)
- 2 tablespoons milk
- Salt and Pepper
- Preheat oven to 350 degrees.
- Cook sausage in a medium skillet until no longer pink. Remove and put on a plate.
- Cook hash browns in same skillet until golden brown.
- Layer hash browns in a lightly greased 8x8 pan first, followed by the cooked sausage and shredded cheese.
- Scramble the eggs, milk, veggies and spices in a bowl with a fork. Pour on top of layer casserole.
- Bake for 35-40 minutes.
- (If baking later, cover and refrigerate.)
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