Potato and Sausage Breakfast Casserole

 

Ingredients:

2 Large Eggs   1 Cup Whole Milk    Salt   1 Cup All-Purpose Flour   1 Tablespoon Unsalted Butter , Melted  1 medium Onion, Chopped  3/4 Lb pre-cooked diced Potatoes 1 (12-Ounce) Package Bulk Sausage Meat   2 Tablespoons Vegetable Oil   1/2 Cup Grated Parmesan Cheese

Directions:

 Preheat oven to 425 F degrees. Line a 9-inch square pan with foil hanging over edges, spray with cooking spray.

Whisk eggs, milk, and 1/2 teaspoon salt in bowl until well combined. Stir in flour until just blended. Whisk in butter until batter is smooth. Stir in onions and set batter aside while preparing filling.

Cook sausage in large nonstick skillet over medium heat, breaking up clumps, until meat has lost most of its pink color, about 4 minutes. Using slotted spoon, spread sausage evenly over bottom of prepared pan.

Heat oil in skillet with sausage fat over medium-high heat until shimmering. Add potatoes and 1/4 teaspoon salt and cook until potatoes are golden and crisp, 8 to 10 minutes. Drain potatoes on paper towels.

Sprinkle 1/4 cup cheese over sausage and pour batter evenly over filling. Scatter potatoes on top and sprinkle with remaining cheese. Bake until puffed and golden, 25 to 30 minutes. Remove pan from oven, run knife around edges of pan, and let cool 5 minutes. Using foil as a holder and using spatula, remove casserole from pan to a serving plate and serve

 

Yields

6 servings