I hope everyone had a fantastic weekend! This weekend was a stay at home, get caught up, and rest (a little) weekend for me. I just want to remind everyone about the Sweet Summer Giveaway so you don’t miss out! Just click on the link and it will take you to the page! Get those entries in by Friday at midnight!
Now, on to the really good stuff – breakfast casserole! On Saturdays (most days!), I’m usually up before anyone else. I like to fix a big breakfast that’s usually munched on all day and this is the #1 requested breakfast in my house! Full of homemade hash browns, eggs, and sausage, yum! The best thing is this can be made ahead of time and used when needed.
First, I start off with the potatoes. I have used bagged hash browns for this, but I’m here to tell you, not the same! I’ve used red, yellow, and russet potatoes and all work about the same. If you have leftover cooked potatoes (except mashed) you’re ahead of the game! I poke my potatoes with a fork and stick them in the microwave. Why cook them before frying? Frying raw potatoes is not going to work, guess how I know? Trust me, the ones you buy in the freezer section are already cooked!
Once they come out of the microwave, let them cool for about 5-10 minutes. Then dice them up like you’re a super chef! Just kidding, I move slow with a knife because I like my fingers!
Once that’s done, add coconut oil to a big pot and turn up the heat to medium-high. If you’ve never used coconut oil to fry potatoes, you’re missing out! It gives it a little extra flavor and no, it does not taste like a coconut!
Put the potatoes in the oil gently and a little at a time. Remember the oil is HOT!
When the potatoes get a nice golden, brown, scoop them up with a slotted spoon. Place them in a paper towel lined colander and salt to taste. This helps drain the excess oil. I usually do this in batches – cook, drain, and move to casserole dish.
Now it’s time for the sausage! I get my sausage at M & T meats out of Hawkinsville, GA. This is an awesome place to buy meat! The store is always packed with customers but they have SO many people there to help you out! They will even vacuum pack everything for you. Try it out, if you’re in my neck of the woods. 🙂
Crank up your skillet to medium-high heat. I like to use my trusty iron skillet for this. Once the sausage is almost done, add in the maple syrup. Trust me, this is gonna be good! I use REAL maple syrup, not that wanna be syrup. Wish ya’ll could smell the deliciousness!
Scoop the sausage out of the pan with a slotted spoon to help drain excess grease and put it in the casserole dish with the potatoes. Hello tasty neighbor! Turn the heat down to medium-low and get the eggs ready to cook!
Add the eggs and spices to a large bowl and whip it up! Put them in the skillet and scramble to desired doneness. Add it to the casserole dish. Almost done!
Add the cheese, about 4-6 oz, depending on your love for cheese! 🙂 Stir it all up and top with leftover cheese. At this point, you could eat it. You could also add it to the oven for about 10 minutes at 350 degrees to get that cheese nice and melty!
A printable recipe is below and I hope ya’ll have a fabulous week!!
Great for breakfast, brunch, or supper! See notes for make ahead and freezing directions.
10-15 red potatoes or 3-4 russet potatoes
1 lb ground sausage
8 oz shredded cheese (try pepper jack!)
1 tbsp maple syrup
1/2 c coconut oil
1sp ground red pepper
salt and pepper to taste
1 large pot for frying potatoes
1 large skillet for cooking sausage and eggs
1 large casserole dish
Poke holes in potatoes with a fork and place on microwave safe dish. Microwave for 15-18 minutes and let cool.
Heat coconut oil in a large pot over medium-high heat.
Add potatoes, a little at a time. Don't over-crowd the pot. Cook until golden brown.
Line a colander with paper towels and place cooked potatoes inside to drain excess oil. Salt and shake.
Add cooked potatoes to casserole dish.
Heat skillet to medium-high heat and add sausage.
Once sausage is almost done, add maple syrup.
Cook until well browned, drain, and add to casserole dish.
Turn down heat and use for cooking eggs.
Add eggs, red pepper, salt, and pepper to large bowl and whisk until frothy.
Using same skillet used for sausage, scramble eggs over low-medium heat.
Add to casserole dish when done.
Add 4-6 oz shredded cheese to casserole dish.
Stir together all ingredients.
Top with remaining 1-2 oz shredded cheese.
Place in the oven for about 10 minutes at 350 degrees.
If you are making this ahead, wrap tightly and place in the fridge. When you are ready to cook, unwrap and place in cold oven. Set to temperature and add an extra 5-10 minutes to cook time.
You can also freeze this! Do this before you cook it in the oven. Let everything cool and place it in a freezer safe container. Defrost the night before cooking. Place in casserole dish and cook as usual!