Easy Egg Casserole
A super simple egg casserole, perfect for a special breakfast, or for a quick throw together dinner. You can add whatever veggies you enjoy and easily modify the amount.
- 11-12 Frozen Hashbrown patties
- 25 eggs
- 1.5 cup milk
- 1 roll breakfast sausage
- 1 red pepper
- 1 onion`
- 1 clove garlic
- 2 cups cheese
- Salt and Pepper A few sprinkles of each
Preheat the oven to 375°. Add about two tbs. coconut oil to the bottom of an 11x15 baking dish. Layer the hashbrowns in the bottom of the pan. Let brown in the oven while you prepare the other ingredients. Brown a roll of breakfast sausage, and when it is nearly done, add in the veggies. Cook until the veggies are softened and the onions are translucent. Drain the grease from the sausage. Set the pan aside. Whisk 25 eggs with a cup and a half of milk. Sprinkle in some salt and pepper. Add in a cup of shredded cheese. We used cheddar. Next, remove the hashbrowns from the oven. Layer the sausage and veggies on top of the hashbrowns, then pour the egg mixture over the sausage and veggies. Sprinkle extra cheese on top if desired. Bake at 375° for 30-45 minutes, or until the center is set and the top is golden brown.