Sunday Supper {Breakfast for Dinner}

Breakfast for dinner always receives a resounding round of cheers when it hits the supper table.   Because let’s face it, churning out a home cooked breakfast only happens about once a week around these parts. If we’re lucky.

Last week we dined on Paula’s Hash Brown Casserole (originally shared here) and a simple salad.  It makes a whole bunch so we ate off of it for a few days straight.  (Which I always love!)  With Gruyere cheese and grated nutmeg, this hearty meat and potatoes dish far surpasses all other breakfast casseroles I've had the pleasure of dining on.






Paula's Hash Brown Casserole

3 T. butter
1 small yellow onion, chopped
4 cups frozen shredded hash browns (though my mother's notation says "I use more")
8 cups cubed French or Italian bread
1 pound bulk sausage
2 cups (1/2 pound) grated Gruyere cheese (I use swiss to be more budget friendly)
2 cups (1/2 pound) freshly grated Romano cheese (I used some sort of bagged shredded cheese that had romano in it.)
2 1/4 cups milk
6 large eggs (recipe calls for 8 but my mom uses 6)
1 tsp salt
1/4 tsp pepper
1/4 tsp nutmeg
2 T. dijon mustard

1. Spray 13x9" casserole with cooking spray.  Melt butter in large frying pan.  Add onion and saute over med-low heat until soft, about 5 minutes.  Add the hash browns and break apart.  Saute until soft, about 5 minutes.  Place the bread cubes in the bottom of the casserole.  Spread the onion and hash browns evenly over the bread cubes.
2.  Saute the sausage in the same pan as the potatoes, breaking apart large clumps.  When the sausage is cooked through, remove it with a slotted spoon and distribute it evenly over the hash browns.  Distribute the grated cheeses evenly over the sausage.
3.  In a large mixing bowl, combine the milk, eggs, salt, pepper, nutmeg, and mustard, whisking briskly to blend.  Pour over the cheese.  Cover with plastic wrap and chill overnight or at least 8 hours.
4.  Remove the casserole from the fridge 30 minutes before baking.  Preheat the oven to 350.  Bake the casserole, uncovered, for 45 to 50 minutes until puffed and golden brown.
 
Speaking of Paula, I wonder what ever happened with her search for the next Deen Team blogger!?!?!
 
Happy eatin’ y’all!
xoxo