Man how I L-O-V-E breakfast. Morning, noon, or night..there is always a good time for it!
Last weekend my hubby and I visited my best friend and her husband for the weekend. Saturday morning I woke to the amazing smell of breakfast. She made an awesome breakfast casserole that sparked my brain into making a version of my own. Breakfast casseroles are so super easy to whip up, and there is hardly room for mistake!
1 (16 oz) package ground turkey breakfast sausage
1 (10.75 oz) can condensed cheddar cheese soup
1 cup 1/2 & 1/2
1 medium yellow onion, chopped
2 Roma tomatoes, chopped
1 (8oz) package sliced mushrooms
1 can diced green chiles (I used the larger 6oz size.)
1 (32 ounce) package frozen potato rounds
2 tsp garlic salt
1 cup shredded Cheddar cheese
Place sausage in a skillet over medium-high heat, add mushrooms and onions and cook until evenly brown. Drain, if needed, and set aside.
Preheat oven to 350 degrees F. Lightly grease a 9×13 inch baking dish.
In a large bowl, beat together the eggs, condensed cheddar cheese soup, and 1/2 & 1/2. Stir in the sausage and mushrooms, tomatoes, green chiles, and garlic salt and pour into the prepared baking dish. Mix in the frozen potato rounds.
Bake in preheated oven for 50 to 65 minutes. Sprinkle with cheese, and bake an additional 10 minutes, or until cheese is melted.