Breakfast & Brunch
Kielbasa and Hash Brown Egg Casserole
Description
This hearty bake is great for the meat and potato lovers in the family.
Ingredients:
- 1 package (14 oz) cooked Polska kielbasa
- 1/2 cup chopped onion
- 2 teaspoons chopped garlic
- 2 cups packed fresh baby spinach, coarsely chopped
- 6 cups frozen shredded hash browns, thawed (from 30-oz package)
- 2 cups shredded Colby-Monterey Jack cheese blend (8 oz)
- 10 eggs
- 2 cups milk
- 3 tablespoons country Dijon mustard
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 cup sliced green onions
- Prepared horseradish
Directions:
- Heat oven to 350°F. Spray 3-quart oval or 13x9-inch baking dish with cooking spray. Slice Polska kielbasa in half lengthwise, then in 1/2-inch slices.
- In 10-inch nonstick skillet, cook Polska kielbasa over medium-high heat 3 to 5 minutes or until browned; remove from skillet. Reduce heat to medium. In same skillet, cook onion and garlic 3 to 5 minutes, stirring frequently, until slightly softened. Add spinach to skillet; cook about 1 minute or until starting to wilt.
- Layer half of the hash browns in baking dish. Add 1 1/2 cups of the cheese, the Polska kielbasa, spinach mixture and remaining hash browns. In large bowl, beat eggs and milk with whisk; beat in mustard, salt and pepper. Pour over hash browns; top with remaining 1/2 cup cheese.
- Bake 50 to 55 minutes or until golden brown and center is just set. Let stand 15 minutes; top with sliced green onions before serving. Serve with horseradish.
