I love breakfast casseroles. Throw it together the night before, put it in the fridge and let it bake while you get ready in the morning. This casserole reheats well so you can enjoy it all week long. I chose to make it in two smaller pans and froze one for another morning- or evening. Breakfast for dinner anyone??
Sausage and Potato Breakfast Bake
- 10 Eggs
- 3/4 cup milk
- 1 lb breakfast sausage
- 1/4 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- 4 cups shredded frozen hashbrowns
- 3 large mushrooms diced
- 1 mini sweet peppers diced, or 1/2 large red or green bell pepper
- 2 sliced green onions
- 3 cups shredded sharp cheddar cheese
Preheat oven to 350 degrees. Brown the sausage in a medium skillet, drain on paper towels. Wisk together the eggs and milk in a large bowl. Add the remaining ingredients except cheese, mix well. Pour into a greased 9×13 pan, or two 8×8 pans like I did. (One of the uncooked casseroles can be covered and frozen.) Top casserole with cheese and cover with aluminum foil. Bake for 45 minutes or until knife inserted comes out clean, removing the foil during the last few minutes to brown the cheese.