This small sausage casserole has all the elements of a soothing meal: it’s creamy, delicious, and well-sized. One of those little meals that makes you feel at home and loved, but requires almost no effort to prepare. Consider it to be a little spoonful of happiness that you can enjoy at any moment of the day.
Ingredients
half a pound of crumbled breakfast sausage
hash browns or 1 cup of frozen, chopped potatoes
shredded cheddar cheese, 1/2 cup
one-fourth cup milk
one big egg
butter, 1 tbsp
a quarter teaspoon of garlic powder
1/4 tsp onion powder
Add salt and pepper to taste
Optional swaps:
For more heat, use spicy sausage.
If you want a softer, gooier finish, substitute mozzarella for cheddar.
Measures
1.In a little skillet, break the sausage into small pieces and brown it until it’s well cooked.
2.Cook the potatoes and butter for 3-4 minutes until they begin to soften and absorb the flavor.
3.In a small mixing basin, combine the milk, egg, garlic powder, onion powder, salt, and pepper, then whisk.
4.Use only a few tablespoons each mini in tiny ramekins or a small muffin tin to layer potatoes and sausages.
5.Drizzle the egg mixture over each piece, making sure the filling is fully coated.
6.For a warm, melted finish, sprinkle cheddar cheese on top.
Bake for 12 to 15 minutes at 350°F, or until the cheese is bubbling and the centers are firm.
Advice from the Chef
Don’t overfill since little ones cook more uniformly when they are kept shallow.
There’s no need to defrost frozen potatoes; they prepare perfectly in the casserole.
These warm up well, so make a few little ones and keep them in the refrigerator for convenient grab-and-heat convenience.
Changes
Southwest Mini: Pepper jack cheese and a spoonful of salsa.
Vegetable Boost: Add some diced bell pepper or spinach.