Who doesn’t love a good breakfast casserole? This recipe was shared among our family by my cousin and is originally from Iowa Girl Eats. It's perfect for Easter brunch. I like to make it with a few modifications! Ingredients:
1 pound of pork sausage (or preferred ground meat)
1 small onion (chopped)
6 large eggs
1 dash of salt
1/2 teaspoon pepper
8 oz of Greek yogurt (subbed for sour cream)
3/4 cup milk
8 oz of sharp cheddar cheese (or preferred cheese)
4 cups frozen shredded hash browns (thawed)
Optional: colored peppers (diced), and sliced mushrooms
Preheat oven to 350F then spray a 9 x 13-inch baking dish with nonstick spray and set aside. Brown sausage with shallot in a large skillet over medium-high heat then drain if desired and set aside to cool slightly (can be done ahead of time). Whisk eggs, salt and pepper in a large bowl. Add greek yogurt and milk, then whisk until smooth. Add 3/4 of shredded cheese, the cooked sausage, and thawed hash browns to the bowl and stir to combine. Pour mixture into prepared baking dish, evenly distributed. Sprinkle remaining cheese on top then cover with foil and bake 1 hour, to 1 hour and 15 minutes, or until a knife inserted into the center comes out clean. Remove foil then bake for 5 more minutes or until top is golden brown. Let sit for 5 minutes before cutting and serving.
Cook’s Note: if the mixture seems a little too dry before pouring into the casserole dish, add another one or two eggs whisked with milk.