I would make this again. I tweaked it a little. Baked the hash browns in the oven, in the bottom of my casserole dish after mixing them with a little olive oil, salt and pepper. Mixed precooked sausage and veggies in with egg and cheese. After cooking onion, I added 2 cloves of chopped garlic and a big handful of chopped baby spinach. Poured over hash browns. Added a sprinkle of cheese to the top and broiled for 2 more minutes. Great and simple ingredients in this recipe. Lots of egg and less milk than most recipes. I like that. From festive breakfast and brunch egg bakes to budget-friendly dinners and everyday casseroles, there’s no easier way to please a crowd than by serving one of our delicious breakfast casserole recipes from My Food and Family. All the traditional recipes are here, as well as Healthy Living and Tex-Mex versions. For even more inspiration, check out our breakfast recipes with eggs—a collection including quiches, omelets, frittatas and more.
Looking for an easy and delicious breakfast your family will want again and again? Look no further than these sweet and savory casseroles. Perfect for a holiday morning, birthday breakfast, or just a weekend meal, these recipes will leave everyone oh-so-satisfied.
Make this Sausage and Egg Breakfast Casserole recipe to feed a crowd. It’s loaded with sausage, egg, and cheese for a hearty breakfast. Prepare this easy breakfast recipe the night before and impress your guests.
Enjoy this cheesy casserole made using Betty Crocker® Seasoned Skillets® hash brown potatoes, pork sausage and veggies – perfect for a brunch or dinner.
Ingredients
Ingredients
2 boxes Betty Crocker™ Seasoned Skillets® hash brown potatoes
1 1/2 lb bulk spicy pork sausage
2 medium red bell peppers, chopped (2 cups)
8 medium green onions, chopped (1/2 cup)
1 cup shredded Cheddar cheese (4 oz)
1 cup shredded pepper Jack cheese (4 oz)
2 cups milk
1/2 teaspoon salt
1/2 teaspoon pepper
6 eggs
Chopped fresh cilantro, if desired
Steps and directions :
1
Spray 3-quart casserole dish with cooking spray. In 4-quart bowl, cover potatoes with 10 cups boiling water. Let stand 3 minutes. Drain well; return potatoes to bowl.
2
In 12-inch skillet, cook sausage over medium heat 5 minutes. Add bell peppers; cook 4 minutes, stirring frequently, until sausage is no longer pink and peppers are tender. Drain. Add sausage mixture to potatoes in bowl; stir in onions and 1/2 cup of each of the cheeses. Spread in baking dish.
3
In medium bowl, beat milk, salt, pepper and eggs until blended. Pour over sausage-potato mixture; sprinkle with remaining 1/2 cup of each cheese. Cover; refrigerate 8 hours or overnight.
4
Heat oven to 375°F. Uncover baking dish. Bake 50 minutes or until light golden brown and cheese is melted. Let stand 10 minutes before serving. Sprinkle with cilantro.