Easy Breakfast Casserole: Recipe of the Week

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Easy Breakfast Casserole with Sausage, Hash Browns, and Eggs

{GimmeSomeOven.com}

How is it mid-March already? Seriously. St. Patrick’s Day is just around the corner. I love Irish fare, but it’s often labor intensive to prepare so I let someone else {my mom or a fave restaurant} prepare it for me! HAHA My first thought for this post was “Bangers and Colcannon” {sausage and mashed potatoes} … but with a twist! How many of us overindulge with our food choices and adult beverage intake? “You gotta have green beer on St. Pat’s Day!” I don’t know about you, but I love a comforting breakfast after a night of imbibing. This easy sausage, egg and hash brown casserole is simple to make, and always a crowd-pleaser! It can be made the night before and baked the next day for breakfast.

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Ingredients:

1 pound Italian sausage (I prefer hot, but mild or sweet will 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
⅓ cup milk
1 (20 oz.) bag frozen hash browns, thawed
2 cups shredded cheddar or mozzarella cheese
¼ teaspoon freshly-ground black pepper
Thinly sliced green onions (optional)


Directions:

Heat oven to 375°.

Add the sausage to a medium sauté 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 sauté pan, discarding the rest. Add the onion and red pepper* to the sauté pan, and sauté for 5 minutes until cooked. Add the garlic and sauté 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. Add the hash browns and 1½ 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 hash brown mixture, and stir to combine. Pour the mixture into a baking dish, and top with the remaining ½ 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!

 


Meet The Author

Contributing Writer

Dorothy is a #fitover40 mom who loves spending time with her hubs and Mini-me as much as possible! She also loves all things Tony Horton, weightlifting, and most recently, boxing! She has successfully completed 10 Beachbody programs and believes in the success of the products so strongly, she became a health and fitness life coach in February 2015 to help others on their journey. Dorothy is an exceptional #MOMpreneur, in that she owns a second business as well! Dorothy Buchanan Photography

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