Egg & Sausage Casserole Recipe
Ingredients
| 1/2 pound pork sausage | ||
| Butter margarine | 3 Tablespoon, divided | |
| All purpose flour | 2 Tablespoon | |
| Salt | 1/4 Teaspoon | |
| Black pepper | 1/4 Teaspoon | |
| Milk | 1 1/4 Cup (16 tbs) | |
| 2 cups frozen hash brown potatoes | ||
| 4 eggs, hard boiled and thinly sliced | ||
| 1/2 cup cornflake crumbs | ||
| Green onions | 1/4 Cup (16 tbs), sliced | |
Directions
PREHEAT oven to 350°F.
Spray 2-quart oval casserole with nonstick cooking spray.
Crumble sausage into large skillet; brown over medium-high heat until no longer pink, stirring to separate sausage.
Drain sausage on paper towels.
Discard fat and wipe skillet with paper towel.
MELT 2 tablespoons margarine in same skillet over medium heat.
Stir in flour, salt and pepper until smooth.
Gradually stir in milk; cook and stir until thickened.
Add sausage, potatoes and eggs; stir to combine.
Pour into prepared dish.
Melt remaining 1 tablespoon margarine.
Combine cornflake crumbs and melted margarine in small bowl; sprinkle evenly over sausage mixture.
Bake, uncovered, 30 minutes or until hot and bubbly.
Sprinkle with onions.
Garnish, if desired.
Spray 2-quart oval casserole with nonstick cooking spray.
Crumble sausage into large skillet; brown over medium-high heat until no longer pink, stirring to separate sausage.
Drain sausage on paper towels.
Discard fat and wipe skillet with paper towel.
MELT 2 tablespoons margarine in same skillet over medium heat.
Stir in flour, salt and pepper until smooth.
Gradually stir in milk; cook and stir until thickened.
Add sausage, potatoes and eggs; stir to combine.
Pour into prepared dish.
Melt remaining 1 tablespoon margarine.
Combine cornflake crumbs and melted margarine in small bowl; sprinkle evenly over sausage mixture.
Bake, uncovered, 30 minutes or until hot and bubbly.
Sprinkle with onions.
Garnish, if desired.
Chef
