Easter Breakfast Casserole

by: Mimi

Type: Breakfast

Serves: 4 - 6

I was inspired to try this type of recipe because I had made egg cups recently and instead of making a fluffy scramble-type I made baked over easy eggs and they were DELICIOUS! So I saw a version of this on Food Network website that they made in an iron skillet and wondered if I could do the same thing in a casserole dish. And TA-DA, I CAN!

If you'd like the original recipe click here.

Ingredients:

• 
  Country Style Hash Brown Potatoes
• Turkey Sausage
• ½ cup Monterrey Jack Cheese
• 8 eggs
• 1 tbsp dried onion flakes
• 1 tsp salt
• 2 tsp pepper

Instructions:

1. Cook hash brown potatoes in a large skillet with an oil of your choice (olive, corn, vegetable, etc).  Sprinkle with the salt and pepper amounts while cooking in skillet. Get nice and crisp.
2. In another medium sized skillet cook the turkey sausage until also crisp on the outside following the directions on the box. Once completely cooked set aside to cool.
3. Preheat oven to 425 degrees Fahrenheit.

1. Scrape cooked hash brown potatoes into a 13x9” baking dish (mine was glass).
2. Sprinkle dried onion flakes onto the potato layer.
3. Once sausage has dried I ground it up in the food processor.  
4. Spread layer of sausage over the potato layer.
5. Sprinkle the ½ cup of cheese over the sausage layer.
6. 

   Make a little nest 8 times evenly in layers.
7. Cook for 5 minutes to warm the nests so the egg cooks faster and more evenly.
8. Remove dish from oven and crack eggs into little nests
9. 

   Replace in oven and cook for approximately 11 minutes or the egg white is cooked and the yolk is still a bit runny (you can poke the yolk if needed).

Serve immediately.

Special Note:I also made the bottom portions minus the egg the night before to keep the potatoes from getting soggy.

Noteworthy:

So it got a little overdone because it will turn that corner of not and perfect REALLY quick! What we really learned is that apparently our oven isn't very hot, (thus the overcooking). It was our first time making it and even though it did not turn out perfect, I would make again because...
it was still DELICIOUS! And so we ate it with just as much zeal as usual,, with a variety of toppings, i.e. jalapeno hot sauce, fig butter, siracha sauce, etc. We also served with bagels, which my kids just slid their portion right onto the bagel and ate like it was a sandwich.

Let me know if you try it and what you think.  Plus any tweaks you might have added to make it more your own! 

 Bon Apetit!