6 slices bread (Ezekial brand is my preference)
8 tbsp. butter, melted, try Organic Valley Pasture Butter or Kerrygold
1/2 pound cheese, grated (cheddar works great, but use what you like)
3 medium sized potatoes, chopped into small "hash brown" sizes (or cheat and use Cascadian Farms hash browns)
1 lb. turkey, chicken or pork sausage, try to find a pasture-raised source
1 pint sour cream
8 pasture eggs
2-3 tbsp. butter or expeller pressed coconut oil or lard, a little bit to grease the casserole dish and cook the hash browns
1. Prep: Preheat oven to 350 degrees and great a 9x13 casserole dish. In one medium skillet over medium heat brown sausage. In another medium skillet over medium heat, sauté potatoes in a little butter until browned (about 5 minutes) then add enough water to skillet to just cover the potatoes and let boil down (or prepare Cascadian Farms frozen hash browns per their instructions). While that is cooking butter one side of the bread. Line the bottom of the baking dish with bread, butter side up. Grate cheese and set aside.
2. Make Casserole: When the potatoes are done, sprinkle over the top of the bread. Then cover the potatoes with the sausage. Mix the eggs (beaten gently) with the sour cream. Pour over the sausage. Sprinkle cheese on top and drizzle with melted butter.
3. Cook: Bake for 1 hour total: covered for 45 minutes and uncovered for the last 15 minutes to brown up a little at the end.
Comments: This makes a huge batch and you should know that my husband likes extra sausage so we often will double the sausage amount, which is good too. This takes a good 45 minutes to an hour of prep work from the first chop to placing the dish in the oven. The grating of the cheese and chopping/cooking of the hashbrowns definitely adds some signficant time to this. But, it is a real comfort food and a nice occasional treat. It is also extremely delicious, you will really enjoy the taste of this breakfast.