I just love all-in-one breakfasts...don't you? A complete breakfast (and then some!) in one easy to eat little square. I've always like breakfast casseroles, but it's rare that I get a chance to make them. During the week I'm usually alone for breakfast (Bubba prefers a yogurt and breakfast bar before heading off to school each morning), and on the weekends, Hubby and Bubba get up so early that they eat way before I do.
When I picked this recipe, I totally planned on making it Saturday morning...didn't quite work out that way. On Thursday I made a slow cooker recipe that I just knew I wasn't gonna like. I figured I'd just run down to Burger King and grab a Whopper Jr, but then this popped into my head. I cut the recipe in half, prepared it in an 8x8 baking dish, and made it for dinner that night. It was really good! Hubby and Bubba ate the slow cooker meal, but later that night I caught Hubby nibbling on some of the leftovers of this. Even he liked it! (he's not a big avocado fan)
I'd love to make this again, but since there's no way in hell I'm getting my butt out of bed at 6:30am on a Saturday or Sunday to eat breakfast with my husband and son, I think it's safe to say we won't be seeing this again any time soon. Seriously...6:30am. On the weekend. Not. Gonna. Happen. Not unless the house is on fire.
'California Breakfast Casserole'
Source: Favorite Family Recipes
12 pre-cooked (frozen) breakfast sausage patties, thawed
2-3 sliced tomatoes
2-3 sliced avocados
1 cup milk
1 package frozen hash browns, thawed
1 cup shredded cheddar cheese
1 teaspoon salt
1/2 teaspoon pepper
extra cheddar cheese for topping
1. Heat oven to 350. Layer the bottom of a greased 9×13 pan with sausage topped with tomatoes and avocado.
2. In a bowl, beat eggs and milk. Stir in all other ingredients. Pour hash and egg mixture over the sausage, tomatoes, and avocados.
3. Bake for 45-60 min or until well set. Top with extra cheddar right after pulling out of the oven so it melts all over the top. Top with salsa or sour cream.
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