Sausage Breakfast Casserole
Sausage Breakfast Casserole is loaded with eggs, sausage, and hashbrowns for a hearty breakfast that's perfect for a crowd! Author: Holly Nilsson Recipe Type: American Total Time: 1:45
Prep time:
Cook time:
Serving size: 10
Calories per serving: 406
Ingredients:
Cook time:
Serving size: 10
Calories per serving: 406
1 pound breakfast sausages s or bulk sausage
1 large onion diced
20 ounces diced hash browns thawed frozen hash brown potatoes
1 red bell pepper diced
4 ounces mild green chilies drained
1 cup pepper jack pepper jack cheese shredded, divided
1 cup cheddar Cheddar cheese shredded, divided
8 eggs
1 1/3 cups milk
1/2 teaspoon cumin
1/2 teaspoon garlic powder
salt to taste
pepper to taste
Directions:
Preheat oven to 350°F (if baking immediately). Grease a 9x13 pan or a 3qt casserole dish.
If using breakfast sausage links, cut the breakfast sausages into 4 pieces about 1/2-inch long.
Place sausages in a large skillet and cook over medium-high heat until are browned, about 7-8 minutes. Add onion to the pan and cook until the sausages are cooked through and the onion is softened, about 3 minutes more. Drain any fat and set aside to cool.
Place the sausage mixture, thawed hash browns, bell pepper, green chiles, and half of each of the cheeses in the prepared pan. Stir to combine.
Whisk the egg mixture in a large bowl until smooth. Pour over the hashbrowns.
Cover and refrigerate overnight* if desired or bake immediately.
Bake covered for 40 minutes. Uncover, top with remaining 1 cup of cheese, and bake an additional 30-35 minutes or until cooked through.
Source: spendwithpennies.com
If using breakfast sausage links, cut the breakfast sausages into 4 pieces about 1/2-inch long.
Place sausages in a large skillet and cook over medium-high heat until are browned, about 7-8 minutes. Add onion to the pan and cook until the sausages are cooked through and the onion is softened, about 3 minutes more. Drain any fat and set aside to cool.
Place the sausage mixture, thawed hash browns, bell pepper, green chiles, and half of each of the cheeses in the prepared pan. Stir to combine.
Whisk the egg mixture in a large bowl until smooth. Pour over the hashbrowns.
Cover and refrigerate overnight* if desired or bake immediately.
Bake covered for 40 minutes. Uncover, top with remaining 1 cup of cheese, and bake an additional 30-35 minutes or until cooked through.
Source: spendwithpennies.com