Monster Breakfast Casserole

I'm sorry it's been so long since my last blog post.  Life has been crazy lately and I haven't had much chance to blog about all stuff we've been doing lately.  Will have more posts soon about everything that's been going on around here!  To get back into the swing of things, I have a recipe I made recently for friends of ours who just welcomed a new baby boy.  My family loves this casserole and it's great to make when feeding large crowds.  I like putting it together the night before and popping it in the oven that morning for breakfast.  It's a hearty casserole and goes great with fruit.

First brown a pound of sausage.  (I buy sausage in bulk- you don't need that much for this recipe).  Drain any excess grease from the pan and put the sausage in a bowl and keep to the side. 

Scramble the eggs next.

Cook over low heat, scraping the bottom of the pan regularly until they are set or however done you like your scrambled eggs.

We like ours still a tad runny. 

 After the eggs and sausage have been cooked, spray a baking pan and begin to layer.  For our neighbors I used a tin baking pan so they wouldn't have to worry about returning the pan.

First put down a layer of refrigerated shredded has browns.  Use about half the bag. 

Then spread half the sausage on top. 

Add about half the sliced Velveeta next.  It doesn't have to be perfect- it will all melt together. 

On top of the Velveeta spread half the scrambled eggs.

Using a spatula, spread half the sour cream. 

Repeat the layers again and sprinkle the top with shredded cheese.

At this point you can either cover it and refrigerate it or pop it into the oven.

I like to write the directions on top when giving it away so it's always easy to keep up with how to bake the dish.

Other variations include using Mexican Velveeta and sprinkling a little chili powder on top of the sour cream layer.  If I use that variation I serve it with fresh salsa.  

This typically feeds 8 people, usually with leftovers.  If serving a larger crowd, I use a large lasagna pan and increase the eggs to 18, double the sour cream and the potatoes.  Prepare the same way and bake for the same amount of time.

Monster Breakfast Casserole
12 eggs
2 cups Mexican blend shredded cheese
16 oz. sour cream
1 pound breakfast sausage
1 bag refrigerated shredded hash browns
Small block of Velveeta

1. Preheat Oven to 350 degrees.
2. Brown sausage until no longer pink, breaking into small crumbles. Set aside.
3. Scramble eggs  in a bowl.  Pour into pan on low heat.  Scrape bottom of pan until eggs are set to desired consistency.
4. Spray a 9x13 pan with non-stick cooking spray.  
5. Sprinkle 1/2 of hash browns on bottom of pan.
6. Sprinkle 1/2 of sausage on top.
7. Top with 1/2 of the slices of Velveeta cheese.
8. Layer scrambled eggs next. Sprinkle eggs with salt and pepper (if desired).
9. Spread 1/2 of sour cream on top of eggs.
10. Repeat all steps once more.
11. Finally sprinkle shredded cheddar cheese on top of final layer of sour cream.
12. Bake at 350 for 45 minutes to 1 hour.