Decided to try my hand at a breakfast casserole in my Deep Covered Baker. It turned out pretty well. My 11 year old, who isn’t fond of eggs, ate 2 helpings.
1# breakfast sausage (not links or patties)
1# hashbrowns (frozen)
4 oz cream cheese
Optional: Bell peppers, onions, cheese, bacon instead of sausage, mushrooms, olives, tomatoes, etc.
1. Break up sausage in the Deep Covered Baker. Add hashbrowns. Cover and microwave on HIGH for 7-9 min, breaking up sausage and stirring every 3 minutes.
2. When the sausage is cooked through, set aside and soften cream cheese in the microwave. Add eggs and whisk until mixed well. (If you’re going to add any of the vegetable suggestions, add them to the egg mixture now.) Pour over sausage & hashbrowns.
3. Microwave, covered, on HIGH for 4 minutes. Stir well. Continue microwaving until the eggs are set. Check with a thermometer, egg casseroles should reach 165.
4. If you want to use cheese, you can sprinkle on top for the last minute of cooking or after it’s done and cover for about 5 minutes. The cheese will melt in that time without going back in the microwave.