Country Breakfast Casserole

Adapted from Allrecipes

I nearly forgot this recipe! Luckily I stumbled upon the picture this morning.   I made this breakfast casserole for our ward 4th of July breakfast.  It's always a little risky to make a new recipe when you are serving it to other people, but I figures the combo of eggs, cheese and sausage really could not go wrong.  I do think next time I would either try to mix in the hashbrowns with the egg mixture or leave them out altogether.  The dish was a hit, though, and was quickly scarfed up by members of our ward.

Ingredients:

• 1 (16 oz) package breakfast sausage
• 1 chopped onion
• 2 cups shredded Cheddar cheese
• 6 eggs, lightly beaten
• 1 cup water
• ½ cup milk
• 1 (2.64 oz) package country gravy mix
• 1 large bag of hashbrown potatoes
• 1 tsp paprika (optional)

Directions:

• Preheat oven to 325 degrees F.  Grease 9x13 inch baking dish.
• Brown sausage in a large skillet; drain fat.  Saute onions for last few minutes of cooking.
• Spread the sausage and onions evenly across the bottom of the baking dish.  Top with shredded cheese.  Whisk together eggs, water, milk and gravy mix; add mixture to baking dish.  If desired, sprinkle with paprika.
• Bake 40 minutes in the preheated oven, or until a knife inserted into the center comes out clean.
• Meanwhile, brown the hashbrowns with some vegetable oil in a large skillet.  Layer the hashbrowns on top of the egg mixture and cook for an additional 5-10 minutes in oven.  Set aside 10 minutes before serving.  Serve with some ketchup, salsa or hot sauce.

Note:  next time I will try to mix the hashbrowns in with the egg mixture to cook OR will not use the hashbrowns at all and will just serve as an egg casserole.