Breakfast Casserole: Hash Brown Maple Sausage
Source: Taste of Home
The flavors together are amazing
Ingredients
- 1 lb. maple pork sausage
- ½ c. cubed peeled sweet potato
- 2 Tbls. olive oil
- 30 oz. pkg. shredded hash brown potatoes, thawed
- 1-1/2 c. Gruyere cheese, shredded
- 2 c. coarsely chopped fresh kale (tough stems removed)
- ¾ c. fresh or frozen corn
- 5 large eggs, lightly beaten
- 2 c. half-and-half cream
- 1 t. salt
- ½ t. coarse black pepper
- maple syrup, optional
Instructions
In a large skillet, cook sausage and sweet potato over medium heat until sausage is no longer pink, breaking up sausage into crumbles. Season with salt and pepper. Remove with a slotted spoon to a plate lined with paper towels to absorb the grease. Set aside.
Coat the bottom of a 12-inch ovenproof skillet with oil. Reserve ½ cup hash browns for topping. To the skillet, add remaining potatoes, pressing firmly with a spatula to form an even layer.
Layer with cheese, kale and corn; top with sausage mixture and reserved hash browns.
In a bowl, using an electric mixer on low (or whisk) mix eggs, cream, salt and pepper until blended. Pour over top.
Bake at 350 degrees, uncovered for 50-55 minutes or until edges are golden brown and egg portion is set. Cover loosely with foil during last 10 minutes, if needed, to prevent over browning.
Let stand 20 minutes before serving. If desired serve with a drizzle of maple syrup.
NOTE: Serves 8. Hash brown cubes will work as well as shredded.