Sausage, Egg, and Hash Brown Breakfast Casserole

So I found a Taste of Home magazine hiding up with all my other cook books the other day and knew I had to use this breakfast casserole recipe I found it. Adapted, and I think improved.

The sound track for this dish Florence and the Machine

So, it was early, and forgot to include two ingredients in my picture. One 7oz can of  green chilies (undrained) and one can condensed cream of chicken soup (undiluted).

Now the original recipe didn't call for spinach or mushrooms, it did however call for two bell peppers (color of your choice) but didn't think it would add anything to the dish so I left them out.

I used a whole onion and chopped it up and put it in with the sausage while it was browning. If you wanted to you could also add the onion with the hash brown mixture, its really up to you.

While that is browning slice up your mushroom and set aside. Mix together the sour cream, chilies, french onion dip, and cream of chicken soup. 

Pour the hash browns into a large bowl, add the mixture, and stir well. Check on your sausage if you've forgotten about it (lol). Add the cheese and mix again.

The sausage is probably cooked by now, so drain off the grease and put on some paper towels to soak up anything else. I put mine in a colander to do this, and set it on a plate. That way if any grease gets through the paper towels it isn't in the bottom of the bowl and it doesn't get on the counter.

Now its time to get the eggs out (something I decided to throw in last minute since the original recipe didn't call for them). Put the spinach and mushroom in a bowl, and add 12 cracked eggs and about a 1/4 cup milk and stir well. 

Now its time for the fun part. Put half of your sausage mixture on the bottom of your backing dish. Pour eggs on top and then add a layer of the hash brown concoction. Put the rest of the sausage on top followed by the rest of the hash browns. Add cheese to the top, a little a lot whichever, just as long as there is cheese. Toss it in the oven at 350F for 45 minutes to an hour or until heated through.

And TA DA!

Yes it was as delicious as it looks. Luckily I invited my brother and his family over so there wasn't much left after everyone had gotten firsts and seconds.

Sausage, Egg, and Hash Brown Breakfast Casserole:

2 Pounds Pork or Turkey Sausage or Sausage of your Choice

2 Cups Shredded Cheddar Cheese Divided
30oz Package of Hash Browns (your choice)

1 Can Condensed Cream of Chicken Soup
1 Cup (8 oz) Sour Cream
1 Cup (8 oz) French Onion Dip
1 7oz Can Green Chilies
1 Onion
1 Cup Spinach
3 Large Mushrooms
12 Eggs
1/4 Cup Milk

Brown sausage, adding the chopped onion to it while cooking. No need to add butter because of the grease from the sausage. While that is cooking chop your mushrooms and clean your spinach if not done already.

Mix together the cream of chicken, sour cream, french onion dip and green chilies and set aside. Pour hash browns into a large bowl and add your creamy mixture, mixing well. Add one cup of cheddar cheese and mix well.

Put mushroom, spinach, eggs, and milk into a bowl and mix well, set aside.

Put half of your sausage mixture on the bottom of your backing dish. Pour eggs on top and then add a layer of the hash brown concoction. Put the rest of the sausage on top followed by the rest of the hash browns. Add cheese to the top, a little a lot whichever, just as long as there is cheese. Toss it in the oven at 350F for 45 minutes to an hour or until heated through.

ENJOY!