Easy Breakfast Casserole Recipe

 This Breakfast Casserole comes together in no time for a weekend breakfast! Combine eggs with sausage, frozen hashbrown potatoes, and cheese for the ultimate easy breakfast or brunch casserole!

Ingredients

1 pound Sausage

6 Eggs

2 cups Milk

1 teaspoon salt
1/2 teaspoon pepper

1/2 package Frozen Hashbrowns
15oz
2 cups Cheddar Cheese shredded - IR you can use your favorite

Instructions

-Preheat the oven to 350 degrees.

-Crumble sausage into a skillet on the stove and brown completely. Remove from heat.

1 pound Sausage

-In a large bowl, mix eggs and milk together and whisk well.

6 Eggs, 2 cups Milk

« Add salt and pepper to this mixture

and stir.

1 teaspoon salt, 1/2 teaspoon pepper

-To a 9×13 dish, add frozen hashbrowns, sausage, and cheese - stir together in the dish

1/2 package Frozen Hashbrowns,

2 cups Cheddar Cheese

-Pour the egg/milk mixture into the

dish.

-Bake at 350 degrees for 45 minutes

- covered with foil. Remove the foil and bake for about 10-15 minutes more until the dish is bubbly and

cheese is melted.

Notes

Make ahead: You can easily make this casserole the night before and bake in the morning. Just cover in the fridge and take out while your oven is preheating. You may need to increase the baking time by 10-15 minutes.

Baking Tip: This casserole is done when the edges are set and lightly brown and the center only jiggles slightly. Make sure there is no

"watery" eggs in the center before removing from the oven.

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Storage: Cover the entire casserole with foil or a lid to your baking dish and refrigerate for up to 3 days.

Reheat: Reheat in the microwave.

Freeze: This casserole can be frozen. First bake your breakfast casserole and once it has completely cooled, place in an airtight container or ziplock bag. When ready to warm up, place in oven and bake at 350 degrees until warmed through about 20 to 25 minutes.

Easy Potato and Bacon Breakfast Casserole

 4 c. Southern/country-style hash browns (cubes), I like the ones with peppers.

1 12-oz. package bacon

1 1/2 c. pepper jack cheese

1 1/2 c. cheddar cheese

1 bunch green onions, chopped (I don’t add if using peppers)

3 eggs

1 c. milk

Begin cooking bacon. While the bacon is cooking, place the potatoes in a 9x13" baking dish.Mix the cheeses together and sprinkle it over the potatoes.

When the bacon is done cooking, drain it on a paper towel and reserve 2 tablespoons of the drippings. Cook the onions in the drippings for 2-3 minutes or until they're tender and fragrant.

Spread the onions over the cheese mixture and then sprinkle everything with the crumbled bacon. Whisk together the eggs, milk, salt, and pepper and, whisking constantly, pour the egg mixture evenly over the potato mixture. Cover and refrigerate

overnight or for 7-8 hours.

When ready to bake, preheat the oven to 350. Bake, uncovered, for 40-45 minutes or until the cheese is bubbly but not brown.

Healthy Double Chocolate Banana Muffins

3 large bananas, mashed well
1/3 cup sugar
1 large egg
1/3 cup unsweetened applesauce (we used sweetened)
1/2 cup whole wheat flour
1/2 cup flour
1/2 cup cocoa powder
1/2 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1 cup semisweet chocolate chips

Preheat oven to 375* F.

Mash bananas in large bowl. Stir in sugar, egg, and applesauce.
Mix cocoa, salt, baking powder, and baking soda into wet ingredients. Lightly mix to combine, but do not overmix. Fold in chocolate chips. Fill 12 Muffins cups just below the top.

Bake for 15-20 minutes or until toothpick inserted comes out clean.

Best Blueberry Muffins

Topping:
1/4 cup sugar
2 1/2 tablespoons flour
1 tablespoon butter, cubed
1/8 teaspoon cinnamon

Muffins:
1 1/2 cups flour
3/4 cup sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/3 cup vegetable oil
1 egg, beaten
1/3 cup +2 tablespoons milk
1 cup fresh blueberries
(We used 3/4 cup of dried blueberry chips soaked in water and drained).

Preheat oven to 400* F. Line muffin pans with liners.

Make topping in small bowl by mixing all topping ingredients with a fork until crumbly. Set aside.

In medium bowl, combine flour, sugar, salt, and baking powder. Add vegetable oil, beaten egg, and milk. Mix together well by hand. Add blueberries and gently fold into batter. Fill muffin cups about 3/4 full. Sprinkle top with the crumble topping (about 1 teaspoon per muffin, or add desired amount).

Bake 18-20 minutes until done. Do not overbake! Remove from muffin pan right away and let cool. Makes 12 muffins.

Crepe

2 eggs
1 tsp baking soda
1 T sugar
1 T melted butter
1 c flour
1/4 tsp salt
1 1/2 c milk

Mix dry ingredients together. Beat eggs until thick, add 1/2 flour mixture and beat until mixed. Add remaining flour and beat well. In a skillet, melt butter and add to batter. Coat pan or griddle with cooking spray and pour about 1/2 cup of batter. Heat should be about 350*. Spread batter out as thin as possible. Using a knife or spatula, flip over until lightly brown.

Breakfast Burritos (Camp Fire Style)

Ingredients:
2 lbs of sausage
24 eggs
1-2 lbs of shredded cheddar cheese
20 large flour tortillas

Directions:
Cook breakfast sausage & scramble the eggs. Preheat a few tortillas in your microwave, at home to make them soft. Spoon out generous portions of sausage, scrambled eggs & cheese onto the tortilla & roll it up. Wrap the tortilla, individually, in aluminum foil. You can freeze them if you would like, they keep well.

Cook:
Place them on a grill surface over the camp fire, to warm them up. The tortilla will be a little crispy & a light brown color. You can add salsa or hot sauce to taste.