Midwest Breakfast Casserole

Total Time: 1 hr 10 mins Preparation Time: 40 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 1/2 lb bulk lamb sausage
• 1/2 cup chopped onion
• 3 tablespoons unbleached all-purpose flour
• 1 1/2 cups milk
• 6 dashes tabasco sauce
• 2 cups finely shredded sharp cheddar cheese
• 1 1/2 cups frozen shredded hash brown potatoes, defrosted
• 3 green onions, thinly sliced ( and tender green parts)
• 6 large eggs, beaten

Recipe

• 1 spray inside of 9-inch square baking dish with cooking spray.
• 2 in a big pan, saute sausage over medium heat until it is browned, breaking it up with a fork, 8-10 minutes; drain off fat.
• 3 add in onion; saute for another 2-3 minutes.
• 4 sprinkle in the flour; stir until the flour is combined and coats the sausage and onion.
• 5 cook for about 2 minutes, stirring constantly.
• 6 slow pour in the milk and stir up the bits from the bottom of the skillet; bring to a boil and add in the tabasco.
• 7 stir in 1 cup of cheese and continue stirring until cheese melts; cool for 10 minutes.
• 8 add in hash browns, green onions, and eggs, stirring until the mixture is combined.
• 9 pour into prepared dish; sprinkle with remaining cheese.
• 10 preheat oven to 350°; bake for 25-30 minutes, until puffed, golden, and set in the center; let rest for 10 minutes before serving.
• 11 note—after step 9, may cover and refrigerate for up to 2 days or freeze for up to 1 month; when ready to use, defrost in the refrigerator overnight, let casserole come to room temperature for about 30 minutes, then bake as directed.