Baked Sausage and Egg Breakfast Casserole

• 12 oz breakfast sausage, cooked and crumbled
• 8 large eggs
• 1 1/2 cups milk
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 1/2 cups shredded cheddar cheese
• 1 cup diced bell pepper
• 1/2 cup diced onion
• 1 cup frozen hash browns, thawed
• 1/2 cup diced tomatoes
• 2 tablespoons chopped fresh parsley
• Nonstick cooking spray

Steps

1. 1 Preheat oven to 350°F and spray a 9x13 inch baking dish with cooking spray.
2. 2 In a large bowl, whisk together eggs, milk, salt, and pepper.
3. 3 Stir in cooked sausage, cheese, bell pepper, onion, hash browns, and tomatoes.
4. 4 Pour mixture into prepared baking dish and spread evenly.
5. 5 Bake for 45 minutes or until set and lightly golden.
6. 6 Garnish with parsley before serving.

Equipment

• 9x13 inch baking dish
• Whisk
• Oven

Variations

• Add spinach or mushrooms for extra veggies.
• Substitute sausage with diced ham or bacon for a different flavor profile.

Substitutions

• Use milk alternatives like almond milk for a dairy-free option.
• Substitute cheddar cheese with your favorite melting cheese.

Pairings

• Fresh orange juice
• Hot coffee

Nutrition

Tips

• Prepare the casserole the night before and refrigerate to save time in the morning.
• Add a pinch of red pepper flakes for a kick of spice.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven until warmed through.

Freezing: Freezes well for up to 3 months. Thaw overnight in the refrigerator and reheat covered in a 350°F oven.

Serving Suggestions

• Pair with fresh fruit or crispy bacon for a complete breakfast.
• Serve with a side of salsa for added flavor.

FAQ