A Tasty Breakfasst Casserole

Breakfast casserole Cajun style.

Ingredients

• 4 to 6 hash brown patties
• 1 cup of shredded cheddar
• 1 cup of cooked crumbled Jimmy Dean sausage or cooked, diced ham
• 1 tablespoon of finely diced yellow onion
• 2 slices of bacon, cooked and chopped
• 1-1/2 cups of milk
• 4 large eggs
• 1/4 teaspoon of Cajun seasoning (like Slap Ya Mama), or to taste, optional
• 1/2 teaspoon of kosher salt, or to taste
• 1/2 teaspoon of freshly cracked black pepper, or to taste

Instructions

Preheat oven to 350 degrees F. Spray a 9 x 9 inch baking dish with non-stick cooking spray. Set aside. If using raw sausage and bacon, cook both until browned. Chop up the bacon and set aside. Layer the baking dish starting with the hash brown patties. On top of that, add the shredded cheese, then the sausage, onion, and bacon. Beat together the milk, eggs, Cajun seasoning, salt and pepper and slowly pour over the entire dish.

Bake at 350 degrees F for 45 minutes to one hour, or until a knife inserted into the center comes out clean. Allow to set about 5 minutes before slicing. Double for a 9 x 13 inch casserole.

  Cook's Notes: You may substitute about 2-1/2 cups of loose, frozen shredded hash browns (enough to cover the bottom of the dish), thawed and squeezed of any excess water, in this recipe. I prefer to use the hash brown patties for this casserole because they perform much better than the loose ones in a casserole and they are usually preseasoned. Anytime you substitute frozen hash browns in any casserole form, it is best to thaw them so that they will release any excess water. Then wrap them in paper towels and squeeze the water out so it doesn't release in your casserole. You will also need to season the loose hash browns.