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Sausage, Egg and Potato Breakfast Casserole (2/10/2014)

Sausage, Egg and Potato Breakfast Casserole


1 lb. sausage
¼ cup butter
3 cups frozen shredded hash browns, thawed
8 large eggs
½ tsp. Kosher salt
½ tsp. freshly ground black pepper
24 oz. cottage cheese
½ cup chopped onion
1 small green, red or orange bell pepper, seeded and diced
2 cups shredded Cheddar Cheese


Preheat oven to 375-degrees F. Spray a 9 x 13-inch baking dish with cooking spray.


Brown sausage in a large skilled, breaking up with a wooden spoon. Drain and set aside.


Place butter in the prepared baking dish. Place in oven for 5 minutes or until melted. Remove dish from oven, and toss melted butter with shredded hash browns, pressing hash browns into the bottom of the pan to form a potato crust.


In a large bowl, beat eggs with salt and pepper. Stir in cottage cheese, onions, peppers, sausage and 1 cup shredded cheddar cheese. Pour evenly over potato crust. Sprinkle with remaining cheese.


Bake 45-50 minutes or until cheese is melted, and a toothpick inserted in the center of the casserole comes out clean.


 


 

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