Our ward, or congregation, celebrated the holidays with a festive Christmas breakfast. This splendid gratin was served without sausage or bacon, instead with ham slices and a glorious array of fruit breads.
Our family made two gratins for Christmas morning brunch, one with sausage and another with bacon. Both were very flavorful, so when I had an extra pound of mild Italian sausage to use and a handful of camera-shy grand-boys who slept over last Friday night Potato, Sausage and Egg Gratin was a nice fit.
Frozen hash-brown potatoes, browned sausage, grated cheese and eggs come together making an easy gratin that bakes for one hour while you finish brunch preparations, set the table or open presents.
Saturday I served fresh fruit; bananas, apples and tangerines in fresh squeezed juice, and heavenly muffins I will share soon, promise!
Potato, Sausage and Egg Gratin
- 1 pound mild Italian Sausage or bacon (optional)
- 18 eggs
- 1-1/2 cups plain yogurt (I used Greek yogurt)
- 1-1/2 teaspoons seasoned salt
- 2 tablespoons butter, melted
- 3 cups shredded hash browns, thawed
- 1 tablespoon dried chopped onions
- 2 cups grated sharp cheddar cheese (or whatever cheese you like)
Preheat oven to 350 degrees. Spray a 9 x 13" glass casserole dish with oil. Beat eggs, yogurt, and salt together. Set aside. In a large bowl add butter, thawed potatoes and dried onions. Stir to mix. Pour in egg mixture and lightly stir to blend ingredients. Pour into casserole dish. Sprinkle grated cheese over casserole. Bake at 350 degrees for approximately 45 minutes or until a knife comes out clean when inserted. Serves 16-24.
Enjoy and thanks for stopping by!