Saturday morning I had a brunch to attend. I also needed to make a breakfast/brunch casserole to bring. I searched the internet for breakfast casserole recipes and finally settled on one that looked good. However, this week has been a bit hectic for me and as I went to make the casserole the night before (at about 11:30pm, yikes), I realized that I forgot to stop at the store and that I didn’t have many of the major components of the dish, like crescent rolls and milk (hello)!
So, I was forced to get creative. I had frozen hash browns, that had been sitting in my freezer for about a year, some spicy Italian sausage, a couple of eggs, about 1/2 cup of milk (the recipe had called for 2 cups), and some kind of mexican cheese blend from Trader Joe’s. Hmm…it could work! Anyway, I wound up throwing it all together, and adding in a surprise ingredient – creme fraiche! The creme fraiche really added great flavor. It came out way better than I ever expected.
1 lb spicy Italian sausage
1 package of frozen hash browns (about 3 cups)
1/2 cup of milk (I used skim because that was all I had)
4 ounces of creme fraiche (or sour cream)
1.5 cups shredded cheddar cheese (or mexican blend)
1. Preheat the oven to 350 degrees
2. Cook the hash browns according to the package directions
3. Cook and break up the sausage in a skillet until the sausage is cooked through and nicely browned
4. Once the hash browns and sausage are cooked, combine them in a mixing bowl with the shredded cheese and mix well
5. In a separate bowl, beat together the eggs, milk and creme fraiche
6. Pour the sausage, hash brown, and cheese mixture into a lightly greased 9×13 baking dish
7. Pour the egg mixture over the sausage, hash browns and cheese.
8. Bake at 350 degrees for 30-40 minutes.
*Bonus, you can make it ahead of time and bake the morning of!