Wednesday, March 11, 2015

Pimento Cheese Breakfast Casserole

· 2 tablespoons vegetable oil, divided
· ½ pound smoked sausage (I used Kielbasa sausage), chopped
· 1 (30-ounce) package frozen shredded hash browns, slightly thawed
· 1 (8-ounce) container sour cream
· 1 (7-ounce) jar diced pimentos, drained
· 3 cups shredded sharp cheddar cheese
· ½ cup milk
· 2 teaspoons spicy brown mustard
· ½ teaspoon salt
· 2 large eggs, slightly beaten

1. Preheat oven to 350 degrees. Spray a 2 ½ quart baking dish with cooking spray and set aside.
2. In a large skillet, heat 1 tablespoon oil over medium-high heat. Add half of sausage and half of hash browns to pan. Cook, stirring occasionally, until lightly browned, about 5 minutes. Spoon into a large bowl.
3. Repeat the process with the remaining oil, sausage and hash browns. Add to mixture in bowl. Stir in sour cream, pimento, cheese, milk, mustard, salt and eggs. Spoon into prepared dish.
4. Bake until heated through and cheese is melted, about 30 minutes.

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