This is from the collection of excellent back to school make ahead breakfasts I mentioned before. This is great for making and freezing, like the French Toast Casserole and can be a school day breakfast or a brunch dish that can travel frozen to an out-of-town thing or be ready when the holidays and all their visitors are invading your home. I have a picture of the one I made the first week of school, somewhere… If I can find it I will add it to this recipe. This casserole is best when served with a side of citrus fruit, you know, oranges, grapefruit, strawberries, pineapple, something like that.
What you will need:
1 bag (medium-sized) frozen hashbrowns
1 medium-sized casserole dish (think 8 x 10 or so)
1/3 cup Heart Healthy Bisquick
7 medium eggs
6 oz Cheddar or Colby Shredded ( you can use more, but this ratio is a nice balance)
1 Tablespoon Seasoned Salt
2 Tablespoons Onion Powder
Black Pepper (to taste)
Cooking Spray (I recommend Butter for this one)
In a bowl combine eggs, salt, onion, pepper, bisquick, sausage, and cheese.
Spray casserole dish.
Preheat oven to 375 degrees.
Place 1/2 of hashbrowns in bottom of dish.
Pour all of egg mixture on top.
Place remaining hashbrowns firmly over everything.
Cover with tin foil and bake for 20 minutes.
*If you are going to freeze this: Once it is cooled wrap with a layer of Saran Wrap and then another of tin foil, label and place in your freezer. When ready to cook unwrap and follow below directions straight out of the freezer. Keep in mind frozen solid to done will take about twice as long as 1/2 cooked to done, so some planning ahead will be required.*
Remove foil. Return to oven until hashbrowns are crisp looking on top and there is no runny egg mixture. (this will take about 20 minutes)
Serve in squares with fruit and glasses of milk for a hearty breakfast.