Wake-Up Sausage, Eggs and Potato Breakfast Casserole
Recipe: #16491
December 28, 2014
Categories: Breakfast, Comfort Food, Lunch, Main Dish, Casseroles, Pork, Pork Sausage, Eggs, Budget-Friendly, Easy/Beginner Cooking, Make-Ahead, Brunch, Christmas, Entertaining, Fall/Autumn, Winter, Oven Bake, Refrigerator more
"This is prepared and refrigerated a day ahead so when you get up you just bake it, I made it over the Christmas holidays and my family really loved it"
Original recipe yields 8 servings
Ingredients
Nutritional
- Serving Size: 1 (362.4 g)
- Calories 661.1
- Total Fat - 42.8 g
- Saturated Fat - 13.4 g
- Cholesterol - 309.9 mg
- Sodium - 1601 mg
- Total Carbohydrate - 34.6 g
- Dietary Fiber - 3.4 g
- Sugars - 5.5 g
- Protein - 33.4 g
- Calcium - 547.1 mg
- Iron - 2.4 mg
- Vitamin C - 8.9 mg
- Thiamin - 0.5 mg
Step by Step Method
Step 1
Cook the sausage meat with yellow onion in a skillet until the meat is well browned. In a large bowl, combine the eggs with milk, mustard, salt and pepper. Mix the hash browns, cooked sausage mixture, 2 cups Mexican cheese, red bell pepper and green onions; mix well.
Step 2
Pour into a greased 13-inch x 9-inch x 2-inch baking dish.
Step 3
Cover and refrigerate overnight.
Step 4
Remove from the refrigerator 30 minutes before baking.
Step 5
Preheat oven to 350˚F.
Step 6
Bake, uncovered for 45 minutes. Remove from oven then sprinkle remaining 1 cup of Mexican cheese over top. Return to oven for another 10 minutes.
Step 7
Let stand 10 minutes before serving.
Step 8
Serve with salsa or picante sauce.
Tips & Variations
No special items needed.
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