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This hot and hearty Sausage Breakfast Casserole is delicious and easy to make and bake or prep ahead of time.
A simple mixture of breakfast sausage, bell pepper, and cheeses mixed with potatoes and mild green chiles. It’s all topped with an egg mixture and baked until browned and bubbly.
Loaded with everyone’s favorites, it makes a great breakfast or dinner and reheats well for quick meals throughout the week.
Easy Breakfast Casserole
- Make and bake right away or…
- make-ahead, cover, and bake the next day! No-fuss, no muss!
- Just like a shredded hashbrown breakfast casserole, versatile so you can add in your favorite veggies or even leftover taco meat!
- Save time and use precooked sausages or pre-cooked bacon. Frozen hashbrowns can be found with onions and bell peppers already mixed in, too!
Ingredients & Variations
Use either bulk sausage or breakfast sausage links (even turkey sausages will work). No sausage? Add cooked bacon pieces or even Italian sausage!
Red bell peppers are colorful and while mild green chiles add flavor, but this casserole is a great vehicle for other vegetables too. Sliced mushrooms, fresh chopped spinach, leftover roasted veggies, or even a bag of frozen peppers and onions can be added to the casserole.
Frozen diced potatoes make this quick and easy. If you’d like to use your own fresh potatoes, peel and dice 1/2-inch. Cook the diced potatoes (either boil, roast, or panfry) until tender. Shredded hashbrowns work too.
Eggs and milk give a light fluffy texture and hold everything together.
Cheddar and pepper jack are bold and delicious. They pair well with the flavors in this recipe but almost any shredded cheese works. While I usually recommend shredding your own cheeses, pre-shredded work well in this recipe (and save time!).
How to Make a Sausage Breakfast Casserole
This easy recipe comes together in no time for the perfect breakfast:
- Cook sausages and onion in a pan per the recipe below.
- Add them to a casserole dish with the remaining ingredients (reserving 1/2 the cheese).
- Whisk eggs & milk and pour over casserole. Bake.
- Top with remaining cheese and bake until cheese melted.
PRO TIP: Serve portions with a dollop of sour cream or salsa, and garnish with sliced black olives and sliced green onions.
Tips for the Best Breakfast Casserole
- Use large eggs and whisk well.
- If adding other vegetables, be sure to pre-cook any that have a lot of water (like mushrooms).
- Remove the casserole from the fridge while the oven preheats.
- After baking, let the casserole rest for about 10-15 minutes before cutting into squares and serving.
Hosting Brunch?
Did you make this Sausage Breakfast Casserole? Be sure to leave a rating and a comment below!
Sausage Breakfast Casserole
Sausage Breakfast Casserole is loaded with eggs, sausage, and hashbrowns for a hearty breakfast that’s perfect for a crowd!
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Preheat oven to 350°F (if baking immediately). Grease a 9×13 pan or a 3qt casserole dish.
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If using breakfast sausage links, cut the breakfast sausages into 4 pieces about ½-inch long.
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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.
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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.
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Whisk the egg mixture in a large bowl until smooth. Pour over the hashbrowns.
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Cover and refrigerate overnight* if desired or bake immediately.
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Bake covered for 40 minutes. Uncover, top with remaining 1 cup of cheese, and bake an additional 30-35 minutes or until cooked through.
- If casserole is refrigerated overnight, remove it from the fridge 30 minutes before baking. It may require an extra 10-15 minutes cooking time.
- Frozen diced potatoes make this quick and easy. If you’d like to use your own fresh potatoes, peel and dice 1/2″. Cook the diced potatoes (either boil, roast, or panfry) until tender. Shredded hashbrowns work too.
- If adding other vegetables, be sure to pre-cook any that have a lot of water (like mushrooms).
- Remove the casserole from the fridge while the oven preheats.
- After baking, let the casserole rest for about 10-15 minutes before cutting into squares and serving.
Calories: 451, Carbohydrates: 25g, Protein: 20g, Fat: 30g, Saturated Fat: 11g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 12g, Trans Fat: 1g, Cholesterol: 187mg, Sodium: 716mg, Potassium: 600mg, Fiber: 3g, Sugar: 4g, Vitamin A: 863IU, Vitamin C: 25mg, Calcium: 241mg, Iron: 2mg
(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)
Course Breakfast
Cuisine American
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