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.

CHEESY SAUSAGE BREAKFAST CASSEROLE
Servings: About 8 servings

Ingredients:
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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