Monday, November 17, 2008

Gundy's Breakfast Casserole


I was in the mood for something "different" for our weekend breakfast this week, and when I came across this recipe at Pennies on a Platter I thought it fit the bill! (Plus, it made a lot, so I hoped I could take leftovers for breakfast during the workweek!)


This casserole was good, but it wasn't as good as I'd anticipated. I used frozen hash browns (the recipe didn't show a preference) and they stayed a little mushy under all that egg. I also think it needs some kick...this is definately a base recipe, and probably some peppers or hot sauce would be awesome with it.


It was tasty -- I just think the eggs, sausage, and hash browns would've been tastier as three separate entrees.


Gundy's Breakfast Casserole

16 ounces hashbrowns or tater tots (I used frozen shredded hashbrowns)
1 cup sour cream
1 cup cream of xxx soup (I used chicken)
1 cup shredded cheddar cheese (I used a mix of cheddar and a mexican blend)
1 diced onion
1 lb. breakfast sausage (I used turkey sausage links, and chopped them up finely. I also put them in uncooked...I keep thinking it'd be a better consistency if they'd have been cooked)
10 eggs
3/4 cup milk

Directions
- Spray casserole dish (I used a 9x13) with cooking spray and place hashbrowns/tater tots in the bottom of the dish.
- Mix together sour cream, cream of xxx soup, cheese, onions, and sausage
- In a seperate bowl, beat eggs and mix in milk
- Combine egg mixture with the sour cream mixture and pour over the hashbrowns/tater tots
- Bake in a 375 degree F oven for 1 hour to 1 hour 15 minutes (or until done).



2 comments:

Anonymous said...

I make a similar casserole that is fabulous!
1 bag hash browns (defrosted) on bottom of 9x13 pan
Cook 1 lb. bulk breakfast sausage, drain and layer on top of potatoes.
Sprinkle on 8 oz. shredded cheddar.
Mix 6 eggs, 1 cup milk, 1 t. salt and 1 t. dry mustard.
Pour over. Refrigerate overnight.
Bake at 350 for 45 minutes. YUM!

penniesonaplatter said...

I'd have to agree that a little more flavor would be better. I'm gonna go back and stress the part I wrote about "playing around" with the recipe and try adding peppers and other flavors. Thanks for trying it out!