Wednesday, December 21, 2011

Cowgirl Casserole

                                                       Photo courtesy of American Profile

    This is one of my favorite cold weather breakfast recipes. A nice slice of Cowgirl Casserole, a cup of coffee, and a good book by the fire place equals pure bliss for me. This hearty recipe will give any cowboy or cowgirl a good start to the day.

  • Vegetable oil or nonstick

  • cooking spray

  • pound bulk sausage, browned and drained

  • 1/2  pound bacon, cooked, drained and crumbled

  • 12  ounces frozen hash brown

  • potatoes

  • medium green bell pepper, chopped

  • tablespoons chopped

  • green onions

  • cups shredded Cheddar

  • or Monterey Jack cheese, divided

  • cup reduced-fat Bisquick

  • cups 2% reduced-fat milk

  • 1/2  teaspoon salt

  • eggs

1. Oil a 13-by-9-inch glass baking dish or spray it with cooking spray.
2. Combine sausage, bacon, hash browns, bell pepper, green onions and 1 cup cheese in a large bowl. Spread in baking pan.
3. Whisk together Bisquick, milk, salt and eggs until well blended. Pour over potato mixture. Sprinkle with remaining cheese. Cover and refrigerate overnight (no longer than 24 hours).

The Next Day
4. Preheat oven to 375F. Remove dish from refrigerator.
5. Bake, uncovered, 30 to 35 minutes, until light golden brown around the edges. Let stand 10 minutes before serving. Serves 12.

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