I was excited to try our this Velveeta breakfast casserole that used that creamy Velveeta cheese instead of regular shredded cheese. So we gave it a try one Sunday morning.
We did like it but felt the Velveeta breakfast casserole was too cheesy for us. Using half the amount of Velveeta was more om our level of cheesiness for this recipe. So when making this recipe keep that in mind. I have included it as a varying amount in the recipe below. I suggest starting with the 1/2 pound and then see what you think from there.
The other thing interesting about this recipe is the base of it is make with cooked hash brown patties. You just take a bag or box of the frozen patties and bake them according to package instructions. You want them nice and crispy. So you may need to cook them up to 10 minutes longer. I made a half recipe for the picture and just cooked mine they way I usually do in my air fryer. If you are making the full recipe, I did cut one or two of my hash browns up to cover the bottom of the pan.
Next you need a layer of breakfast sausage. You can just brown this up in a skillet. Then drain off any excess grease that there may be. This then is sprinkled over those cooked hash brown patties.
Now is where that Velveeta cheese comes in. You sprinkle cubes of the cheese over the sausage. Last you need a bowl to whisk the eggs in along with some sour cream, salsa, salt and pepper in. This mixture is poured over everything in the baking dish. Then it bakes for about 40 minutes at 350 degrees.
This recipe is adapted from Flour on my Face.