Over a Cup of Coffee: Quick casserole for breakfast on the run | CraigDailyPress.com

Over a Cup of Coffee: Quick casserole for breakfast on the run

Diane Prather

Breakfast is on my mind this week.

That's because our out-of-town son and family were here last weekend to move cows from one pasture to another. When we need to get an early start, it's hard to sit down for a breakfast meal.

And breakfast is important.

Sometimes, when we're going to need a hurry-up breakfast, and I have the time, I make breakfast burritos that we can heat up in the microwave. Over the weekend, however, we all made our own biscuit sandwiches from sausage patties, bacon, and cheese. Those who wanted could heat them to melt the cheese.

So this made me think about a recipe that Stacy Gray of rural Craig sent some months ago. (She sent a bunch of great recipes that I've used several times.)

"Breakfast Casserole" serves 12 people. Next week, when I take a little time off, I'm going to try this recipe.

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In the meantime, Stacy said it's good so I know it is. You might want to clip and save the recipe because Stacy said they have made it ahead at Christmas when nobody wants to be in the kitchen.

If you'd like to make "Breakfast Casserole," you'll need the following ingredients: 1 pound bulk sausage, browned and drained; ½ pound bacon, cooked, drained, and crumbled; 12 ounces frozen hash brown potatoes; 1 medium green bell pepper, chopped; 2 tablespoons chopped green onions; 2 cups shredded cheddar or Monterey Jack cheese, divided; 1 cup Bisquick; 3 cups of 2% milk; ½ teaspoon salt; and 4 eggs.

The first day: spray a 9-by-13-inch glass baking dish.

Combine the sausage, bacon, hash browns, bell pepper, green onions, and 1 cup of cheese in a large bowl. Spread in the dish.

Then whisk together the Bisquick, milk, salt, and 4 eggs until well blended. Pour over the meat and potato mixture. Sprinkle with remaining cheese. Cover and refrigerate overnight but no longer than 24 hours.

The next day, preheat the oven to 375 degrees. Remove the dish from the refrigerator and bake, uncovered, for about 30 to 35 minutes (or longer) until golden brown around the edges. Let stand 10 minutes before serving.

I have seen lots of different recipes for this type of casserole, some of which have been printed in this column. This recipe appears to be easy to prepare. Thanks, Stacy.

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