Ingredients of Best Make Ahead Potato Breakfast Casserole
½ pound breakfast pork sausage
1 medium onion, chopped ( ½ cup)
1 tomato, chopped
1 (30-ounce) bag frozen shredded hash brown potatoes, thawed
2 cups shredded Cheddar cheese
8 large eggs
1 ¼ cup milk
½ cup egg substitute
1 (8-ounce) container sour cream
1 ½ teaspoon salt
½ teaspoon pepper
¼ teaspoon paprika
¾ cup cornflakes
2 tablespoons butter or margarine, melted
¼ teaspoon dill
1 teaspoon ground mustard,1. Spray 9 x 13 inch glass baking dish with cooking spray.
2. In a large skillet, cook pork sausage (adding onion and tomato half way through) over mediumhigh heat about 10 minutes, stirring occasionally, until fully cooked.
3. In large bowl, toss sausage mixture, potatoes and cheeses. Spoon into baking dish.
4. In another large bowl, beat eggs, egg substitute, milk, sour cream and all spices with a fork or wire whisk until well blended. Pour over potato mixture.
5. You can store this in the fridge covered overnight, or bake right away if desired. If baking the next day, make sure to make the cornflake mixture for topping on the day of (see below).
6. Preheat oven to 350 degrees F. Bake uncovered 35 minutes. Meanwhile, in small bowl, mix cornflake crumbs and melted butter.
7. Remove dish from oven long enough to sprinkle cornflakes over casserole. Bake another 10 to 15 minutes longer or until knife inserted in center comes out clean.,
