country breakfast casserole

How To Make country breakfast casserole

• 1

  Preheat oven to 350. Butter a 3 quart baking dish.
• 2

  Shred potatoes, I use red potatoes and leave the skins on, but it is a personal choice. In medium sauce pan bring potatoes to a boil and boil for 5-7 minutes. They should be just lightly cooked, not done. Drain and cool down by running cold water over them.
• 3

  In bowl combine pre-cooked potatoes and next 4 ingredients. Put hash brown mixture into the bottom of your baking dish and bake for 20 minutes.
• 4

  While hash browns are baking saute sausage and set aside and save drippings. Fry bacon and crumble and set aside.
• 5

  Beat eggs and cream together and mix salt and crumbled bacon into the egg mixture.
• 6

  Remove hash browns from the oven after they bake for 20 minutes and sprinkle 3/4 of the sausage over the hash browns. Than pour egg mixture on top of hash browns and sausage. Return to the oven for 25-35 minutes. Just till eggs appear done, do not over cook.
• 7

  While eggs are baking make the gravy. In frying pan melt butter over medium heat. Add sausage drippings and flour, stir to make a rue, you want your rue to be light in color. It should cook about 4 minutes, than add milk and remaining sausage, cook till it is thickened and add salt. If it seems too thick you can thin with a little more milk if needed.
• 8

  When eggs are baked pour gravy over the top and top with the remaining cheese. Put back in the oven just long enough to lightly brown the cheese.
• 9

  I serve mine with assorted toppings like sour cream, salsa, jalapenos, or what ever you like to serve with an egg dish. Personally I don't add anything to mine. Also I tend to go easy on the salt, but you can always add more if you want.
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