Easy Breakfast Casserole
(from abigail12083’s recipe box)
Source: Gimme Some Oven
Prep time: 15 minutes
Cook time: 30 minutes
Serves 8 people
Categories: breakfast, dinner, italian sausage
Ingredients
- 1 pound Italian sausage (I prefer hot, but mild or sweet also work)
- 1 medium white onion, peeled and diced
- 3 cloves garlic, minced
- 1 red bell pepper, cored and diced (or 1 jar of roasted red peppers, drained and diced)
- 6 eggs
- 1/3 cup milk
- 1 (20 ounce) bag frozen hash browns, thawed
- 2 cups shredded cheddar or mozzarella cheese
- 1/4 teaspoon freshly-ground black pepper
- (optional topping: thinly sliced green onions)
Directions
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Heat oven to 375 degrees F.
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Add the sausage to a medium saute pan. Cook over medium-high heat until browned, crumbling the sausage with a spoon as it cooks. Remove sausage with a slotted spoon and transfer to a large mixing bowl. Reserve about 1 tablespoon of sausage grease in the saute pan, discarding the rest.
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Add the onion and red pepper* to the saute pan, and saute for 5 minutes until cooked. Add the garlic and saute for an additional 2 minutes until fragrant. (If using the jarred roasted red peppers, wait to stir them until after the garlic.) Pour the vegetable mixture into the mixing bowl with the sausage.
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Add the hash browns and 1 1/2 cups cheese to the mixing bowl with the sausage and veggies. Stir to combined.
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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.
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Pour the mixture into a baking dish, and top with the remaining 1/2 cup of shredded cheese. 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 begin to slightly brown.
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Remove and let the casserole rest for 5 minutes. Sprinkle with green onions and serve!