Breakfast Casserole! Mmmm....

I love breakfast casseroles, but I really dislike the ones that have that sponge-like texture to them.  It's a weird consistency and kind of gross in my opinion.  Then one day for a food day when I worked at the bank in KS, my friend Katy brought in this one.  I had to have her recipe!  It's so tasty, no sponges, and even has a slight kick to it!  Yummy Yummy!  So here is the recipe, along with a picture.  You can prepare it the night before as well (except for the eggs and cream part, do that in the morning).  Just make, let all ingredients cool before combining, stick in the fridge and complete the eggs and cream part in the morning, bake as directed! (I had to do this for Thanksgiving since I didn't want to get up at 5 AM just to make breakfast lol) Enjoy! :-)

Ingredients:

·         1 bag frozen hashbrowns

·         2 cups shredded pepperjack cheese

·         2 cups shredded Colby/Monterey jack cheese

·         1 pint whipping cream

·         6 eggs

·         2/3 cup butter, melted

·         Breakfast meat of choice, I use about 1 ½ packages of Jimmy Dean’s Sage sausage in the roll

Directions:

1.       Put hashbrowns in a 13x9 pan and pour melted butter on top.  Bake at 350 degrees for 30 minutes.

2.      Brown/cook the breakfast meat.

3.      Layer cheese over hashbrowns then add breakfast meat.

4.      Mix eggs and cream and pour on top of casserole.

5.      Bake at 350 degrees for 30-45 minutes, or until eggs are set.