Baked Omelet Casserole
1 lb bulk pork sausage
1 (7-oz.) pkg. frozen broccoli florets, thawed
10 large eggs
1 c. milk
1 (20-oz.) bag O’Brien hash browns, thawed
2 c. shredded pepper jack cheese
1/2 tsp. salt
1/2 tsp. ground black pepper
1. Preheat oven to 350 degrees F. Spray 9×13-inch glass casserole or 3-quart baking dish with cooking spray.
2. In a large skillet, cook sausage over medium-high, stirring frequently, until no longer pink, about 7 minutes. Crumble sausage and drain any grease.
3. In large bowl, beat eggs and milk with a whisk. Stir in potatoes, cooked sausage, vegetables, 1 cup cheese, salt and pepper. Pour into baking dish.
4. Bake uncovered for 60 minutes or until center is set. Sprinkle with remaining cheese with 5 minutes of bake time left.
Apron Strings Tips: This recipe is open to so many options based on the likes of your family. Kick it up with spicy bulk sausage or toss in cooked and crumbled bacon. Switch out the broccoli for spinach. Toss in sliced mushrooms or jalepenos. Save time and skip step 2 by purchasing precooked sausage crumbles or simply cut up brown and serve sausage links. Assemble and refrigerate the casserole the evening before to save time (add 5-10 minutes onto cook time). This recipe works well baked in muffin tins for serving portions quickly (adjust time to account for muffin cup size, about 25-30 minutes.)