I made this on Sunday for brunch and was able to take a small slice to work for breakfast each day this week. Reheats in the microwave in just 1 minute.
A fantastic breakfast casserole that’s easy to throw together. There are so many textures and flavors in this super cheesy casserole. Potatoes and sausage make this hearty. The egg and a healthy amount of cheese bakes and holds everything together. Onion and red bell pepper add a pop of sweetness compared to the other savory ingredients. Serve this for a lazy Sunday morning breakfast. It’s an easy holiday breakfast too.
SERVES 6-8
PREP TIME 30 Min
COOK TIME 45 Min
METHOD Bake
Ingredients
8large eggs
1 lbbreakfast sausage
1red bell pepper
1medium yellow onion
16 ozshredded mozzarella cheese
1/2 ccream or milk
2 1/2 cshredded potatoes (hash browns)
salt
black pepper
2 Tbspfresh parsley (for garnish)
How To Make
1-Cook sausage, onion, and red bell pepper in a skillet on the stovetop over med/med-high heat until the sausage is browned and veggies are cooked. Season with a little salt and pepper. Remove from heat.
2In another skillet, cook hash brown (shredded potatoes) as listed on the package. If you are using fresh potatoes that you have shredded, add 2 Tbsp of vegetable oil to the hot skillet and add potatoes. Spread out potatoes so that they cover the bottom of the skillet. Let them cook until crispy then flip over and crisp up the other side. Remove from heat.
3In a medium bowl, crack the 8 eggs into the bowl. Add the cream or milk and a little salt and pepper. Beat with a fork until light and fluffy.
4Spray a 9″x13″ baking pan with non-stick butter-flavored cooking spray. Spread cooked hash brown potatoes over the bottom of the baking dish.
5Next, add the sausage and veggies over the top of the potatoes.
6Sprinkle 1/2 of the mozzarella cheese over the sausage and veggies.
7Pour the egg mixture over the top of the casserole.
8Then add the remaining mozzarella cheese. Sprinkle fresh parsley over the top of the casserole.
9Bake at 375 for 30-45 minutes until knife inserted comes out clean (casserole will look “set” and edges will be slightly browned and pulling away from edges of baking pan/dish).
10Let casserole stand for 5-10 minutes. Then cut into 9 pieces. I served this with fresh sliced summer tomatoes.
2In another skillet, cook hash brown (shredded potatoes) as listed on the package. If you are using fresh potatoes that you have shredded, add 2 Tbsp of vegetable oil to the hot skillet and add potatoes. Spread out potatoes so that they cover the bottom of the skillet. Let them cook until crispy then flip over and crisp up the other side. Remove from heat.
3In a medium bowl, crack the 8 eggs into the bowl. Add the cream or milk and a little salt and pepper. Beat with a fork until light and fluffy.
4Spray a 9″x13″ baking pan with non-stick butter-flavored cooking spray. Spread cooked hash brown potatoes over the bottom of the baking dish.
5Next, add the sausage and veggies over the top of the potatoes.
6Sprinkle 1/2 of the mozzarella cheese over the sausage and veggies.
7Pour the egg mixture over the top of the casserole.
8Then add the remaining mozzarella cheese. Sprinkle fresh parsley over the top of the casserole.
9Bake at 375 for 30-45 minutes until knife inserted comes out clean (casserole will look “set” and edges will be slightly browned and pulling away from edges of baking pan/dish).
10Let casserole stand for 5-10 minutes. Then cut into 9 pieces. I served this with fresh sliced summer tomatoes.
