I have made this breakfast casserole three times since quarantine started. Three times!
That alone tells you that it is delicious and hard to forget.
I don’t know about you, but for a while now, kind of unknowingly, I have been longing to make a breakfast casserole. With visions of church women’s breakfast potlucks dancing in my head, I dreamed of making a 9×13 full of eggs and cheese and sausage that would make everyone smile.
I never really thought it would be hard, but I really wanted to make it awesome!
Thankfully, this recipe came along in my search, I tried it, and we loved it. And we tried it again and again!
This Cheesy Sausage Breakfast Casserole has a little bit of everything I want in it: eggs (obvs), sharp cheddar cheese, breakfast sausage, red bell pepper, frozen hashbrowns and sour cream. There are a few other ingredients that help it all come together to be a filling and flavorful casserole.
Top your slice with your favorite hot sauce, serve it with grits and biscuits, or just eat it as is and enjoy!
*Announcement*: I will be taking a bit of a blog break for July to spend time with family, fix my laptop battery and enjoy the summer vibes. I hope you will do the same!
Cheesy Sausage Breakfast Casserole
This cheesy, hashbrown-ey breakfast casserole is everything you want to feed a crowd for breakfast or brunch.
Ingredients
- 1 tbs. olive oil
- 1 lb. breakfast sausage (casings removed)
- 1 medium onion, diced
- 1 medium red bell pepper, cored, seeded and diced
- 3/4 tsp. salt
- 1 20-oz. bag of frozen shredded potatoes
- 10 eggs
- 1 cup sour cream
- 1 cup whole or 2% milk
- 2 tbs. Dijon mustard
- 1 1/2 cups shredded sharp cheddar cheese
- 1/4 tsp. black pepper, freshly ground
Instructions
-
Arrange an oven rack to be in the middle and heat to 375 F. Lightly coat a 9x13" baking dish with cooking spray or oil and set aside.
-
Heat olive oil in a large frying pan or Dutch oven over medium heat until shimmering. Add the sausage and cook, breaking up into small pieces with a wooden spoon, until browned and no longer pink, 6-8 minutes.
-
Add the onion, bell pepper and 1/4 tsp. of salt. Cook, stirring occasionally, until vegetables are softened, about 5 minutes. Transfer the mixture to the baking dish, add the potatoes, stir to combine, and spread into an even layer.
-
Whisk the eggs in a large bowl. Add the sour cream, milk, mustard, cheese, 1/2 tsp. salt and pepper and whisk to combine. Pour over the vegetable mixture.
-
Bake until the top is lightly browned and a knife inserted in the middle comes out clean, about 45 minutes. Let cool for 5 minutes before slicing.
