This recipe is so adaptable, it can be different taste flavors every time you make it--by merely adjusting the ingredients/seasonings. Perfect for holidays; leftovers are amazing!
Ingredients:
• 1 cube butter, melted (4 oz. / 1/2 cup)
• 3-4 cups shredded hash browns (fresh, frozen or rehydrated)
• 1-pound bulk breakfast sausage, browned, drain grease
• ½ cup chopped yellow onion
• 1 tsp. minced garlic
• ½ tsp. black pepper
• 2-3 cups cubed ham (optional—save $$)
• 2 cups shredded cheese (single or blend--can use Cheddar, Monterey Jack, Swiss, Colby Jack, etc.)
• 8 large eggs, beaten
• 1 cup milk
• 16 oz. cottage cheese (omit or reduce amount, as desired)
• Frozen Chopped Spinach-10 oz., thawed, liquid pressed out
• 1 Tbsp. prepared yellow mustard
Optional: 1 cup French fried onions (like French’s)
Preparation:
1. Melt 1, 4 oz. cube butter, pour into bottom of 9” x 13” baking dish
2. Spread hash browns over melted butter (OK if frozen)
3. Bake hash brown & butter mixture @ 350F for 30-40 minutes, until top is golden brown
4. In skillet, brown sausage over medium-high heat until mostly cooked. Do not fully cook sausage. Sausage will cook during baking. Set aside to cool while hash browns bake
5. Spread sausage and cubed ham on top of baked hash browns. Cover and refrigerate at least 6 hours
NEXT DAY:
6. In large mixing bowl, add eggs, milk, mustard, cottage cheese & shredded cheese. Whisk together
7. Pour egg mixture over top. Using spoon or spatula to gently distribute liquid mixture over all
8. Optional: 1 cup French Fried onions on top of casserole (like French's)
9. Preheat oven to 350° F.
10. Bake 50-60 minutes or until golden brown. Cool approximately 10 minutes. Serve hot.
11. Top with garnish* as desired.
*avocado, sour cream, cheese sauce, jalapenos, sliced green onion, diced green chilies, salsa, etc.