Speedy Breakfast Casserole

By Becky Jo

A yummy breakfast casserole that can be put together at the last minute - hash browns, sausage or ham, onion, bacon, milk, eggs, salt and pepper - what more could you want to start the day?!

Actually, it is better to save leftover bacon and brown sausage beforehand. I used a little more cheese, a lot more onion and 8 eggs for the first batch. I also used Emerril spice instead of Cajun seasoning and left out the salt. The bacon should have been more crispy.

Ingredients

• 4-6 hash brown patties or about 2-1/2 cups frozen shredded hash browns, thawed
• 1 cup of shredded cheddar
• 1 cup of cooked crumbled Jimmy Dean sausage or cooked, diced ham
• 1 tablespoon of finely diced yellow onion
• 2 slices of bacon, cooked and chopped
• 1-1/2 cups of milk
• 4 large eggs
• 1/4 teaspoon of Cajun seasoning (like Slap Ya Mama), or to taste, optional
• 2 pinches of kosher salt
• 8 turns of the pepper grinder

Details

Preparation time 10mins
Cooking time 45mins
Adapted from deepsouthdish.com

Preparation

Step 1

Preheat oven to 350 degrees F. Spray a 9 x 9 inch baking dish with non-stick cooking spray. Set aside. If using raw sausage and bacon, cook both until browned. Chop up the bacon and set aside. Layer the baking dish starting with the hash browns/patties. On top of that add the shredded cheese, then the sausage, onion, and bacon. Beat together the milk, eggs, Cajun seasoning, salt and pepper and slowly pour over the entire dish.

Bake at 350 degrees F for 45 minutes to one hour, or until a knife inserted into the center comes out clean. Allow to set about 5 minutes before slicing. Can double for a 9 x 13 inch casserole.

Source: http://deepsouthdish.com