Cheesy sausage breakfast casserole

Cheesy sausage breakfast casseroleI’m not a big breakfast person (I just don’t get very hungry before noon), but I am a big brunch person. Doug and I enjoy heading out on Sunday mornings and devouring deliciously fatty breakfast foods that normally consist of eggs, breakfast meats, and cheese … lots of it.

This means I don’t do a lot of breakfast-making at home. But for New Year’s, I asked Doug what he wanted me to make. His response: Brunch.

So I found this recipe for a super cheesy breakfast casserole, which basically takes all of your favorite breakfast treats and plops them into one dish. I tweaked the original a bit by using chicken sausage links instead of regular sausage, and I cut some of the cheese out–but feel free to use whatever type of breakfast sausage you like, and as much cheese as you want as well.

Servings: About 8 servings

1 pound mild Italian chicken sausage links, cut into bite-sized pieces
1 medium yellow onion, diced
3 cloves garlic, minced
1 red bell pepper, cored and diced
6 eggs
1/3 cup milk
1 20-ounce bag frozen hash browns, thawed
1½ cups shredded cheddar cheese
¼ teaspoon ground black pepper
Green onions, thinly sliced (for garnishing)

Cheesy sausage breakfast casseroleDirections:

  1. Heat oven to 375°F.
  2. Add the sausage to a medium skillet. Cook over medium-high heat until browned and warmed through. Remove the sausage and transfer to a large mixing bowl.
  3. When using chicken sausage, grease doesn’t accumulate in the skillet, so add 1 tablespoon of olive oil to the skillet after removing the sausage. Then, add the onion and red pepper and saute for 5 minutes until cooked. Add the garlic and saute for an additional 2 minutes until fragrant.
  4. Pour the vegetable mixture into the mixing bowl with the sausage. Add the hash browns and 1 cup of cheese to the mixing bowl with the sausage and vegetables. Stir to combine.
  5. In a separate bowl, whisk together the eggs, milk, and black pepper until combined. Then add them to the hashbrown mixture, and stir to combine. Pour the mixture into a baking dish, and top with the remaining ½ cup of shredded cheese.
  6. Cover with aluminum foil and bake for 20 minutes. Then remove the aluminum foil and bake for an additional 10-15 minutes and the top of the potatoes turn slightly brown.
  7. Remove and let the casserole rest for 5 minutes. Sprinkle with green onions and serve.

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