Yields: 6-8 servings
Prep Time: 15 minutes
Cook Time: 45-55 minutes
Ingredients
- 1 pound breakfast sausage (mild or spicy), or substitute your favorite breakfast meat.
- 1/2 cup chopped onion
- 1/2 cup chopped bell pepper (any color)
- 32 ounces frozen shredded hashbrowns, thawed
- 1 cup shredded cheddar cheese (or your favorite cheese)
- 10 large eggs
- 1 1/2 cup milk (any kind, including non-dairy options)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Optional additions: spinach, mushrooms, diced tomatoes, etc.
Instructions
- Preheat oven: Preheat your oven to 375 degrees F (190 degrees C). Grease a 9×13-inch baking dish.
- Cook sausage and vegetables: In a large skillet over medium-high heat, brown the breakfast sausage, breaking it up as it cooks. Add the onion and bell pepper and cook until softened, about 5 minutes. Drain off any excess grease.
- Assemble the casserole: In a large bowl, whisk together the eggs, milk, salt, and pepper. Stir in the cooked sausage mixture, hash browns, and shredded cheese. Add any optional additions you like.
- Pour and bake: Pour the egg mixture into the prepared baking dish. Bake for 45-55 minutes, or until the eggs are set and the center is no longer jiggly.
- Let stand and serve: Let the casserole rest for about 5-10 minutes before cutting and serving.
Customization Tips
- Make it vegetarian: Omit the sausage and add extra vegetables like mushrooms, spinach, and zucchini.
- Spice it up: Add a pinch of red pepper flakes, cayenne pepper, or use hot breakfast sausage.
- Change the cheese: Use your favorite melty cheese like Monterey Jack, Colby, or a Mexican blend.
- Make-ahead option: Assemble the casserole the night before and store it covered in the refrigerator. Bake in the morning, adding 10-15 minutes to the cook time.
