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This breakfast casserole recipe features the major breakfast food groups—eggs, sausage, and potatoes. With some coffee and juice to wash it down, you're ready to take on anything. It's a great, easy, and inexpensive meal.
Ingredients
- 2 cups frozen, shredded hash brown potatoes, thawed and patted dry
- Cooking spray, bacon grease, or butter
- 1/2 pound country sausage
- 1/2 small onion, peeled and chopped
- 1/2 small bell pepper, seeded and chopped
- 1 cup shredded cheese (your preference)
- 3 large eggs
- 3/4 cup whole milk or half-and-half
- 1/2 teaspoon Worcestershire sauce
- 1/4 teaspoon salt
Steps to Make It
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Heat oven to 375. Spray, grease, or butter* a 5 or 6-inch diameter casserole dish.
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Shape sausage into a patty** slightly larger than the pan (it will shrink). Brown patty in a skillet over medium-low heat, but slightly undercook -- about 5 minutes on one side and 2 minutes on the other side. Remove from skillet and drain on a paper towel.
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Add chopped onion and pepper to the same skillet the sausage was cooked in and sauté for about 3 minutes, scraping up browned bits as they loosen.
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Season thawed and dry hash browns in a small bowl with salt and pepper, and then firmly press into the bottom of the prepared pan.
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Position the sausage patty on top of the hash browns and then spread sautéed onions and peppers on top of the sausage.
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Sprinkle with cheese.***
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In a medium bowl, whisk together the eggs, milk or half-and-half, Worcestershire sauce, and salt, and pour into the dish.
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Bake in the center of the oven for 35 minutes until lightly browned on top and a knife inserted into the center comes out clean. Cool for 15 minutes before serving.
Glass Bakeware Warning
For premade casseroles or leftovers that are in a glass baking dish and have been refrigerated, do not place directly into a hot oven as the glass can shatter. Instead, place any cold glass bakeware into a cold oven to warm up while it preheats. Or, allow the bakeware to rest outside of the fridge for 30 minutes to reach room temperature while the oven preheats.
*Note 1: Butter or bacon fat is best.
**Note 2: I make a large, flat patty that will cover the entire hash brown layer because it makes a better presentation to have a clear sausage layer (and because I like the texture) but you can also crumble the sausage.
***Note 3: You can make this the day before through step 6. Just cover with plastic and refrigerate. Then, the next morning, whip the eggs, pour into the pan and cook.