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My Impossible Breakfast Pie
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- #77301
serves/makes:
ready in:
1-2 hrs
1-2 hrs
1 review
ingredients
1 pound bulk pork sausage
1 small onion, chopped
2 1/2 cups frozen loose pack hash brown potatoes
1 cup shredded cheddar cheese
1/4 cup chopped green onions (with tops)
1 3/4 cup milk
1 cup biscuit baking mix
4 eggs
1/4 teaspoon salt
1/8 teaspoon black pepper
1/4 cup shredded cheddar cheese
directions
Cook sausage and onion in 10 inch skillet, stirring frequently, until sausage is fully cooked; drain.
Mix sausage mixture, potatoes and 1 cup cheese in greased pie plate. Beat remaining ingredients except 1/4 cup cheese with wire whisk or hand beater until smooth; pour into pie plate.
Bake at 400 degrees F about 40 minutes or until golden brown and knife inserted in center comes out clean.
Sprinkle with 1/4 cup cheese. Bake about 2 minutes or until cheese is melted.
added by
moonshine
nutrition data
Nutritional data has not been calculated yet.
Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Ah, the unassuming envelope of onion soup mix. It's more than just for onion soup (or dip). It adds tremendous flavor (and convenience) in all these recipes.
see more breakfast casserole recipes
reviews & comments
May 8, 2011
I doubled this recipe and put it into a 9X13 baking dish, it was delicious. Made it along with the Big Breakfast Casserole for Mother's Day Bruch for a very large group. Baking both casseroles in the same oven @ 350 for 1 hr instead of the recipe instructions. Turned out perfectly. Served with muffins, fresh fruit and Mimosas. My 9 year old grandsons thought it was terrific. Will make many times over!