A great brunch recipe is a treasure. And this is one. I love this dish! Full of potatoes, eggs and sausage with a little red pepper thrown in for color - it's the perfect holiday breakfast, or supper!
I served this with cranberry salad and gingerbread muffins and it was a wonderful combination. Liven up your holiday breakfast or brunch (or supper!) with this great dish and the high praise will start rolling in!
Get more great ideas at Inspiration Monday, Mix it Up.
Sausage and Potato Breakfast Casserole
1 pound breakfast sausage
1/2 cup chopped onion
1 cup red pepper, large diced
1 (30-32oz) bag frozen shredded hash browns
1 tsp. salt
1/2 tsp. pepper
1/2 tsp. garlic powder
1/2 tsp. onion powder
1 cup shredded cheddar or Swiss cheese
8 eggs
2 cups milk
In a large skillet, cook sausage, onion and red pepper over medium heat until sausage is cooked through and vegetables are tender. Remove meat and vegetables with a slotted spatula and then drain all but 1 Tbsp. fat. Return skillet to the heat and add hash browns to skillet. Cook until lightly browned.
Place hash browns in bottom of lightly greased 9x13 inch pan. Top with sausage mixture and sprinkle with cheese.
Whisk together eggs, salt, pepper, garlic powder, onion powder and milk. Pour over hash brown mixture.
Bake at 350 for 35-40 minutes. Let stand for 5 minutes before serving. Serves 8-10.
(If you want to make this ahead of time, after adding the egg mixture, cover and refrigerate. Add ten minutes to the baking time.)
Recipe Source: Adapted from Plain Chicken
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