Here’s a recipe for a Sausage, Potato, and Egg Breakfast Casserole that’s perfect for breakfast or brunch. This dish combines savory sausage, hearty potatoes, and fluffy eggs, making it a satisfying and crowd-pleasing meal.
Sausage, Potato, and Egg Breakfast Casserole
Ingredients:
- 2 pounds ground breakfast sausage
- 6 large eggs
- 1 ½ cups milk
- 1 (30 oz) bag of frozen hashbrown potatoes (shredded or diced)
- 2 cups shredded cheddar cheese
- 1 small onion, finely chopped
- 1 bell pepper, chopped (optional)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- Fresh parsley or chives for garnish (optional)
Instructions:
- Preheat the Oven:
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish or casserole dish.
- Cook the Sausage:
- In a large skillet over medium heat, cook the ground breakfast sausage until browned and fully cooked, breaking it up into crumbles as it cooks. Drain any excess grease.
- Prepare the Egg Mixture:
- In a large mixing bowl, whisk together the eggs, milk, garlic powder, onion powder, salt, and pepper until well combined.
- Assemble the Casserole:
- In the greased baking dish, spread the frozen hashbrowns evenly across the bottom.
- Sprinkle the cooked sausage over the hashbrowns, followed by the chopped onion and bell pepper (if using).
- Pour the egg mixture evenly over the sausage and vegetables.
- Sprinkle the shredded cheddar cheese over the top.
- Bake the Casserole:
- Bake in the preheated oven for 45-50 minutes, or until the eggs are set and the top is golden brown. You can check by inserting a knife into the center; if it comes out clean, the casserole is done.
- Garnish and Serve:
- Let the casserole cool for a few minutes before slicing. Garnish with fresh parsley or chives if desired, and serve warm.
This Sausage, Potato, and Egg Breakfast Casserole is an easy and delicious dish that can be made ahead and reheated, making it perfect for busy mornings or gatherings. Enjoy!