I think this is a timely post because Lord knows I’ve been taking plenty of meals to friends lately. I know lots of families who have had to quarantine because one person is ill, but the rest of the family is still healthy…and hungry and stir crazy. Maybe this is just me, but I find it tough to come up with meals that are appealing to an entire family yet also travel and reheat well. I went through my mental Rolodex of meals my kids get excited about and breakfast casserole was at the top of the list. I whipped up two batches yesterday;
one for my family and one for a friend in need. Pair these with fruit salad from the grocery store and you’ve got a decently healthy meal that is sure to satisfy. The cherry on top is the sweet text I received from my friend this morning telling me that her children devoured the dish.
I have made this same recipe in the crockpot and also in the oven and they’re both great. Here you go! Not surprisingly, I use a recipe from Spend With Pennies. https://www.spendwithpennies.com/hashbrown-breakfast-casserole/
Ingredients
- 20 ounces shredded hash browns thawed
- 1 pound sausage cooked, crumbled and drained
- ¼ cup onion finely diced
- ½ red bell pepper diced
- ½ green bell pepper diced
- 8 eggs
- 1 can evaporated milk 12 ounces, or 1 â…“ cups milk
- ½ teaspoon Italian seasoning or your favorite herbs/spices (optional)
- salt & pepper to taste
- 2 cups cheddar cheese
Directions
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Preheat oven to 350°F (if baking immediately).
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Brown sausage and drain fat.
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Combine eggs, evaporated milk, salt & pepper, and Italian seasoning in a bowl. Whisk until smooth.
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Set aside ½ cup cheese for the topping.
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Place remaining ingredients in a 9×13 baking pan. Pour egg mixture over the mixture and top with remaining cheese.
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Cover and refrigerate overnight if desired.
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Bake 55-65 minutes or until cooked through.
File this away the next time you need to bring a meal to a friend and make sure to bake one for yourself, too.
Have a great day!
