In case you have not taken note yet, Thanksgiving is a few short days away, as well as my younger brother’s birthday (he’s going to be 20!!) and some friends of ours are due with their first baby (a lil boy!!) though I’m sure not everyone had taken note of the last two facts. Nevertheless, the craziness of Turkey Day is upon us and if you’re like the hubby and I, we’re going to relax in front of the TV for a little while in the morning and watch the parade while eating some breakfast and sipping on coffee.
With that said, I love breakfast casseroles, especially on holiday mornings. I think they are a nice, easy meal to whip together and not have to slave over the stove for very long. Here’s a great recipe I’ve put together, in case you need one for Thanksgiving morning before the turkey festivities begin. Happy Thanksgiving and may you be forever thankful, not just on one day.
“Give thanks to the LORD [always]; for He is good and His love endures forever.”
– 1 Chronicles 16:34
- 1 lb. Turkey Sausage (or Breakfast Sausage)
- 7 Eggs
- ½ cup of Milk
- 1 bag (20 oz) of Diced Hashbrowns (I get ones with peppers & onions)
- 1 ½ cups of Shredded Cheddar Cheese
- Salt & Pepper (to taste)
Let the Fun Begin:
First, spray a baking dish (9×13) with non-stick cooking spray and pour in the entire bag of hashbrowns, then set aside.
Next, begin the preheating process of the oven to 350°. While the oven is preheating, brown the sausage.
Drain the grease out and then spread on top of the hashbrowns.
In a large bowl, whisk the eggs, milk and salt & pepper.
Pour the egg mixture over the hashbrowns and sausage.
Lastly, add the majority of shredded cheese on top of the casserole, saving some for a final topping.
Base, uncovered, for 35 minutes. Remove from the oven, sprinkler the remaining cheese and let it cool. Finally, ENJOY!!
Download the PDF recipe card for Breakfast Potato Casserole here: Breakfast Potato Casserole Recipe Card