Breakfast Casserole with Sausage, Hashbrowns, and Eggs
Ingredients:
- 1 pound Italian sausage
- 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
Preparation:
- Heat oven to 375 degrees F.
- 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.
- 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.
- Pour the vegetable mixture into the mixing bowl with the sausage.
- Add the hash browns and 1 1/2 cups cheese to the mixing bowl with the sausage and veggies.
- Stir to combine.
- 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 11x7-inch or a 9x9-inch baking dish (a 9x13-inch dish will also work), 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.
- Remove and let the casserole rest for 5 minutes.
- Sprinkle with green onions and serve!
Prepared:
2016-01-24
Makes: 8 servings
Source: gimmesomeoven.com