Sausage and Egg Casserole
A hearty breakfast favorite layered with sausage, fluffy eggs, and fresh vegetables.
Ingredients
For the casserole
- 1 lb breakfast sausage, casings removed
- 8 large eggs
- 1 cup milk
- 1 tsp garlic powder
- ½ tsp onion powder
- Salt & pepper, to taste
- 2 cups frozen hash browns, thawed
- 1 cup shredded cheddar cheese
- Optional: chopped green onions for garnish
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large skillet, cook the breakfast sausage over medium heat, breaking it up with a spatula as it browns. Cook until completely browned and no longer pink, about 5-7 minutes.
- Drain excess grease and set aside to cool slightly.
- In a mixing bowl, whisk together the eggs, milk, garlic powder, onion powder, salt, and pepper until well combined.
- Spread the thawed hash browns evenly across the bottom of the baking dish.
Assembly
- Sprinkle the cooked sausage over the hash browns, followed by the diced bell pepper and shredded cheese.
- Pour the egg mixture over the top, ensuring that everything is evenly covered.
Cooking
- Bake in the preheated oven for 35-45 minutes, or until the eggs are fully set and the top is lightly golden.
- Allow the casserole to rest for about 5-10 minutes before serving.
Serving
- Serve warm, garnished with chopped green onions if desired.
Notes
This casserole can be prepared the night before and stored in the refrigerator. It reheats well in the microwave.