For all the breakfast food aficionados out there: this one’s for you. We all know there’s nothing quite like a good breakfast or brunch and this brunch casserole delivers a triple threat of breakfast foods in one dish. This is the smart way to feed a crowd with half the work and clean-up of a traditional morning meal with all the fixins.
You can even assemble this the night before and then just let it sit overnight in the fridge. If you have some guests in from out of town this is an ideal way to handle breakfast. And, you’ll actually be able to enjoy it with your guests instead of fussing around the kitchen!
Best of all you don’t have to stand over a hot stove flipping eggs or making toast or frying bacon. You do need to cook the sausage and bell pepper before you combine all the ingredients into the 9″x13″ dish.
Aside from that it’s simply a matter of putting all the things together and then letting the oven do the rest of the work.
You can even assemble this the night before and then just let it sit overnight in the fridge. If you have some guests in from out of town this is an ideal way to handle breakfast. And, you’ll actually be able to enjoy it with your guests instead of fussing around the kitchen!
It’s got the vibes of quiche but it’s much more substantial and filling. Plus there’s no crust to worry about and you get hash browns in there, too.
Ingredients
- 11 oz frozen hash brown potatoes, thawed
- 1 1/2 lbs bulk spicy pork sausage or breakfast sausage
- 2 medium red bell peppers, chopped
- 7 medium green onions, chopped
- 2 cups shredded cheddar or Monterey Jack cheese, divided
- 2 cups whole milk
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 teaspoon garlic powder
- 6 eggs, beaten
Preparation
- Preheat oven to 375˚F. Add sausage to skillet on medium heat. Cook for 4 minutes, then add peppers. Cook for another 4 minutes or until sausage is browned.
- Remove from heat and combine with potatoes in 9”x13” baking dish. Stir in 1 cup cheese.
- Whisk together milk, spices, and eggs until uniform in color. Stir in green onions. Pour over potato-sausage mixture. Top with remaining cheese and bake for 40-50 minutes or until cheese is melted and eggs are cooked. Can be assembled the night before then baked the next day for brunch.