Kairos Sausage, Egg, & Cheese Breakfast Kasserole
Recipe courtesy of James K Jones from Kairos Kafe
1 dozen eggs
1 bag frozen hash browns
2 cups Cheese sauce** (see recipe)
1 tube Cooked Breakfast Sausage** (see recipe)
1 cup Shredded Extra Sharp Cheddar Cheese
1 Cup Shredded Mozzarella Cheese
1/2 Cup Parmesan Cheese
1 Tablespoon Heavy Cream
1 cup Sour Cream
2 tablespoons Olive Oil
Fresh cracked white pepper
½ teaspoon minced garlic
Spray a 9X12 casserole dish with cooking spray. Put in tablespoon of heavy cream and even it out into the bottom of the dish. Sprinkle in garlic, and a dash of salt & white pepper. Spread Hash browns out evenly over the bottom. Add the sausage evenly over the hash browns. Dollop the sour cream over the sausage, about twelve 1/2 teaspoon dollops evenly over it. Add cheeses evenly over that. Crack the eggs and add them evely over the mixture. Then using a spoon or your finger bust the yolks on the egss and allow them to spread out. Seasomn eggs with salt & pepper. Add remaining cheeses to the top.
Cover with aluminum foil and bake in a 375 degree oven for 30 minutes. Uncover and cook just until the top browns. Garnish with Cilantro.
Serve immediately or cover and keep warm until you want to serve it. This can also be made a day ahead and popped into the oven when you need it. Enjoy!
Preheat a skillet and add in a tablespoon of olive oil. Dice one sweet white onion and sauté until the onions become softened. Crumble up the sausage and add it along with a 1/2 teaspoon of minced garlic. Season with salt and pepper and cook until sausage is browned.
1 can condensed, unsweetened milk (preferably Carnation)
1 cup heavy cream
1 tablespoons minced garlic
1 tablespoons minced onion
1 tablespoon unsalted butter
1 pinch fresh cracked white pepper
1 pinch sea salt
1 teaspoon self rising flour
2 cups of your favorite Shredded Cheese (I use mozzarella & parmesan)
In a medium saucepan add butter and melt it completely. Sauté onion and garlic until the onion is translucent. Whisk in flour and cook until it's a nice even paste. Add remaining ingredients, except for the cheese, and simmer on medium heat, stirring constantly with a wooden spoon until it thickens up. Reduce heat and simmer. Add the shredded cheese, and stir until the cheese melts. Serve immediately or keep in the refrigerator for up to a week.
*If you are in a hurry you can substitute 2 cans of Cheddar Cheese Soup
GDA Cooking - April 3, 2013
1720 Valley View Drive