Breakfast Casserole with White Pepper Gravy
Hash browns, eggs, turkey sausage, topped with white pepper gravy.
Yield: 6 people
Materials
Breakfast Casserole
- 6 eggs (see notes)
- 1/3 cup heavy cream or half & half
- 1 tsp salt
- 1 tsp pepper
- 1/2 tsp cayenne pepper
- 1 tsp onion powder
- 16 oz frozen hash browns (half bag) diced or shredded or see FAQ's above
- 1 lb turkey sausage or see FAQ's above
- 1 cup cheddar cheese
White Pepper Gravy
- 4 tbsp butter
- 4 tbsp flour
- 1 cup milk
- 2 tsp pepper
- 1 tsp salt
Instructions
Casserole
- Cook turkey sausage (or other breakfast meat) according to package and if there's any leftover fat, drain the meat and set the fat aside.
- Prepare casserole dish with nonstick spray or butter and preheat oven to 350 F.
- Pour hash browns of choice and turkey sausage into prepared dish. In a medium mixing bowl whisk egg, heavy cream or half & half, salt & pepper, cayenne, onion powder and pour on top of hash brown/sausage. Stir in 1/2 cup of cheddar cheese. Bake for 1 hour or until not jiggly and golden brown.
White Pepper Gravy
- On medium-low heat melt the fat from the breakfast meat (if any) along with the butter. Once all melted, add flour and whisk constantly so there are no clumps. Slowly add milk while whisking and remove from heat. Gravy will begin to thicken but will become more thick when cool. Stir in salt & pepper and top each individual bowl of the breakfast casserole!
Notes
- Use 1-2 eggs per person if increasing or decreasing the amount.