Sausage Breakfast Casserole
User Reviews
5
Sausage Breakfast Casserole
Description
The recipe begins by browning sausage pieces with diced onions and draining excess fat. The cooked sausage mixture is combined in a casserole dish with thawed and diced hash browns, diced red bell pepper, drained green chiles, and half of the shredded cheddar and pepper jack cheeses. The eggs are whisked with milk, cumin, garlic powder, salt, and pepper to form a flavorful custard that is poured over the layered ingredients.
After refrigerating overnight or baking immediately, the casserole is baked covered for 40 minutes, then topped with remaining cheeses and baked uncovered for an additional 30 to 35 minutes until fully cooked and golden. This layering yields a creamy, cheesy texture with nicely distributed sausage and vegetables.
The casserole serves as a substantial breakfast or brunch option that can be prepared ahead for convenience. Allowing it to rest after baking improves slicing and serving quality.
If refrigerated overnight, letting the casserole sit at room temperature for 30 minutes before baking helps ensure even cooking; it may also require 10 to 15 extra minutes in the oven. Using frozen diced potatoes or freshly prepared diced potatoes that have been cooked tender can be used interchangeably.
Ingredients
- 1 pound sausage or bulk sausage, breakfast, links
- 1 large onion diced
- 20 ounces hash browns thawed, diced
- 1 red bell pepper diced
- 4 ounces green chiles drained, canned, mild
- 1 cup pepper jack cheese divided, shredded
- 1 cup cheddar cheese divided, shredded
Egg Mixture
- 8 egg
- 1 ⅓ cups milk
- ½ teaspoon cumin
- ½ teaspoon garlic powder
- salt to taste
- black pepper to taste
Instructions
- 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 ½-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.
Notes
- Remove casserole from refrigerator 30 minutes prior to baking when prepared ahead to promote even cooking.
- Frozen diced potatoes can be used for convenience; alternatively, freshly peeled and cooked diced potatoes work well.
- If adding vegetables with high water content, pre-cook them to avoid excess moisture in the casserole.
- After baking, allow the casserole to rest 10-15 minutes for easier slicing and serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10servings
Amount Per Serving
Calories 451 kcal
% Daily Value*
| Calories | 451 | 23% |
| Carbohydrates | 25g | 8% |
| Protein | 20g | 40% |
| Fat | 30g | 46% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 12g | 60% |
| Trans Fat | 1g | 50% |
| Cholesterol | 187mg | 62% |
| Sodium | 716mg | 30% |
| Potassium | 600mg | 13% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 863IU | 17% |
| Vitamin C | 25mg | 28% |
| Calcium | 241mg | 24% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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