Description
Loaded with fluffy eggs, sausage bites, hash brown potatoes and cheese, this tasty Sausage and Hash Brown Breakfast Casserole comes together in minutes and is sure to be a favorite dish.
Ingredients
- 1 pound Ground Sausage Meat (I Used Mild, Italian Sausage)
- 1 Red Pepper, Stem And Seeds Removed, Diced
- 2 cloves Garlic, Minced
- 8 Eggs
- ½ cups Milk
- ½ teaspoons Garlic Powder (optional)
- 3 cups Freshly Shredded Cheddar Cheese Plus More For Topping If Desired
- Salt And Pepper, to taste
- ½ bags (20 Oz. Size) Hash Brown Potatoes
Preparation
Preheat oven to 350 F. Lightly grease a large (13×9) baking dish with non-stick cooking spray. Set aside.
In a medium saute pan over medium heat, cook sausage until browned and crumbled. Drain off the grease, pour sausage into a large bowl, and set aside.
In the same pan, cook the pepper and garlic for about 5 minutes, or until tender. Add vegetables to sausage mixture.
In another large bowl, whisk together eggs, milk, garlic powder, cheese, salt, and pepper. Add in potatoes and stir thoroughly.
Pour egg and potato mixture in with the sausage and mix well.
Pour mixture into prepared baking dish and top with additional cheese, if desired. Cover with aluminum foil and bake for 25 minutes.
Remove foil and continue to bake for another 15-20 minutes, or until potatoes are browned. Remove from oven and let cool for 5 minutes.
Serve immediately. Enjoy!
Notes: Casserole will keep refrigerated for about 3 days.
