Hash-Brown Broccoli Brunch Casserole
Miz Helen's Kitchen
Serves 8 to 10
Ingredients
4 cups broccoli florets, cut in bite size pieces
1-(one pound 12 ounce) bag, frozen hash-browns with onions & peppers
1 pound sage flavored sausage, browned and drained
5 large eggs, room temperature
4 teaspoons Dijon mustard
3/4 cup sour cream plus extra for garnish
1 teaspoon salt
1 teaspoon pepper
1 tablespoon parsley
dash hot sauce
2-1/2 cups shredded sharp cheddar cheese
2 tablespoon butter, softened
Directions
Place the 4 cups of broccoli florets into a micro wave steamer and steam for 8 minutes, then set aside.
Place the frozen hash-browns with onions & peppers into a colander and run hot water over the potatoes until completed de-iced and separated. Let drain and set aside.
Brown the sage flavored sausage in a skillet and then drain to a paper towel.
In a mixing pitcher place the eggs, mustard, 3/4 cup sour cream, salt, pepper, parsley and a dash of hot sauce. Mix together until completely blended.
Pour the thawed hash-browns into a large mixing bowl, add the broccoli florets, browned sage flavored sausage and the liquid mixture, mixing well.
Add the shredded cheese and continue to mix until completely blended.
Butter a 9 X 13 baking dish, then pour the brunch mixture into the baking dish.
Let the dish sit at room temperature for 15 minutes, before baking.
Bake at 400 degrees for 30 minutes.
Remove from the oven to a cooling rack.
Let cool for at least 15 minutes before serving.
Garnish with the extra sour cream and fresh parsley.
Enjoy!