All-In-One Breakfast Casserole
Alyson Stringer (originally from Margaret McCoy Sargent)
Yield: 12 servings
A friend of ex’s cousin has been perfecting this recipe for years. I love the addition of the green chiles, and the dry mustard makes it more savory. This is the best of the best for a party or just for your family. (Nov 2010)
12 eggs
10 slices of white bread, crusts cut off
1 tsp Worcestershire sauce
1 tsp dry mustard
1 tsp salt
1 lb pkg breakfast sausage, cooked, drained
2 (4oz) cans whole green chiles
1/3 cup milk
2 cups sharp Cheddar cheese, shredded
1 pkg shredded hash brown potatoes, thawed
10 slices of white bread, crusts cut off
1 tsp Worcestershire sauce
1 tsp dry mustard
1 tsp salt
1 lb pkg breakfast sausage, cooked, drained
2 (4oz) cans whole green chiles
1/3 cup milk
2 cups sharp Cheddar cheese, shredded
1 pkg shredded hash brown potatoes, thawed
Preheat oven to 350˚F. Spray an 11x13-inch casserole dish with cooking spray. Layer the bread in the bottom of the pan. Top with a layer of green chiles, opened and laid out flat. Layer with the cooked sausage.
Mix eggs, milk, mustard, Worcestershire sauce and salt. Pour over sausage. Add Cheddar cheese. Cover with thawed hashbrowns.
Place pan in a jelly roll pan with some water in it. Bake for 1 1/2 hours, uncovered.
NOTE: You may place dish under the broiler for just a minute or two to brown more.