Egg Casserole
A make-ahead breakfast casserole of browned sausage or beef, hash browns, and eggs bound with sour cream, baked covered with cheese until set and then uncovered to brown the top.
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- 1 lb sausage or ground beef
- 1 large shallot or 1 small onion, chopped
- 6 large eggs
- 1 tsp salt
- 1/2 tsp pepper
- 8 oz sour cream
- 3/4 cup milk
- 8 oz shredded sharp cheddar, mozzarella, colby jack, or a mix
- 4 cups frozen shredded hash browns, thawed
- 1Preheat the oven — Set to 350°F and brush a 9x13 baking dish with butter.
- 2Brown the meat — Cook sausage or beef with the onion in a large skillet over medium-high heat, then set aside to cool.
- 3Whisk the eggs — Combine eggs, salt, and pepper in a large bowl, add sour cream and milk, then whisk until smooth.
- 4Add the fillings — Stir 3/4 of the shredded cheese, the cooked meat, and the thawed hash browns into the bowl.
- 5Pour into the dish — Spread the mixture evenly.
- 6Top and cover — Sprinkle the remaining cheese on top, then cover with foil.
- 7Bake covered — Bake 1 hour–1 hour 15 minutes, until a knife inserted into the center comes out clean.
- 8Finish uncovered — Remove the foil and bake 5 more minutes, until the top is golden.
- 9Rest — Let sit 5 minutes, then serve.
- Source: Aunt Megan