Sausage Breakfast Casserole
User Reviews
5
Sausage Breakfast Casserole
Description
Sausage Breakfast Casserole brings together pork sausage cooked with chopped onions and red and green bell peppers, seasoned simply with salt and black pepper. The mixture is layered over torn slices of white bread and frozen shredded hash browns, then covered with a whisked mixture of eggs, whole milk, and dry mustard powder. The addition of medium grated cheddar cheese adds richness and a sharp note during baking. Baking at moderate heat allows the casserole to set with a tender center and a lightly crisp top crust.
The texture contrasts the soft soaked bread and creamy eggs with the slight chew of hash browns and browned sausage chunks. Layers of vegetables bring sweetness and color. Cooking the vegetables until softened before adding them to the meat ensures balanced flavors. The subtle mustard in the custard lifts the flavors without overwhelming.
This casserole suits breakfast or brunch settings where a make-ahead option is desired. Adding cheese and frozen hash browns just before baking helps maintain texture, as the hash browns cook well from frozen to a tender finish. The casserole can be cut into squares and served hot for a comforting, protein-rich start to the day.
Ingredients
- 1 ½ pounds pork sausage
- 1 cup chopped yellow onion
- ¾ cup red bell pepper chopped
- ¾ cup green bell pepper chopped
- 1 teaspoon kosher salt
- 1 teaspoon black pepper freshly ground
- 8 egg
- 2 cups milk whole
- 1 tablespoon mustard powder dry
- 12 lices white bread
- 4 cups cheddar cheese grated, medium
- 3 cups hash browns frozen shredded
Instructions
- Preheat the oven to 350°F. Spray a 9 X 13-inch casserole dish with cooking spray and set aside.
- Heat a large skillet over medium-high heat and add the sausage. Cook until the sausage is mostly browned, about 5 minutes. Add the onion, red bell pepper, and green bell pepper then season with the kosher salt and freshly ground black pepper. Turn the heat to medium and cook, stirring, until the vegetables soften, about 5 minutes. Remove the meat mixture from the pan and transfer to a large bowl or baking sheet to cool.
- In a 1 quart measuring cup, whisk the eggs and milk until smooth. In a small bowl, use a fork to mix 1 tablespoon of the egg and milk mixture into the dry mustard and mix until smooth. Add the mustard mixture into the quart measuring cup and mix well so that all of the mustard is incorporated. Set aside.
- Layer the casserole. Tear the bread slices into 1-inch pieces of bread. Cover the bottom of the baking dish, fitting the pieces tightly together like puzzle pieces. Add ¾ of the sausage and pepper mix over the bread. Starting at one end of the casserole, slowly pour the egg mixture over the bread and sausage mixture, evenly distributing and filling in around the casserole edges
- Toss the cheddar cheese and frozen hash browns together in a bowl and add to the top of the casserole. Sprinkle with the rest of the sausage mixture.
- Bake for 60-70 minutes or until the eggs are set in the middle and bubbling at the edges. If the casserole begins to brown too much, loosely tent foil over the top and continue to cook until the egg is set. Remove the casserole from the oven and let sit for about 10 minutes before cutting and serving.
Notes
- For overnight preparation, add grated cheese and frozen hash browns just before baking to keep textures optimal.
- Frozen hash browns should be cooked directly from frozen for best results in the casserole.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 516 kcal
% Daily Value*
| Calories | 516kcal | 26% |
| Carbohydrates | 27g | 9% |
| Protein | 26g | 52% |
| Fat | 33g | 51% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 192mg | 64% |
| Sodium | 990mg | 41% |
| Potassium | 512mg | 11% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
| Vitamin A | 972IU | 19% |
| Vitamin C | 25mg | 28% |
| Calcium | 403mg | 40% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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