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Preparation
Cook sausage and veggies: In a skillet, cook the sausage, onion, and red bell pepper over medium to medium-high heat until the sausage is browned and the veggies are cooked. Season with salt and pepper. Remove from heat.
Cook hash browns: In another skillet, cook the shredded hash browns according to the package instructions, or if using fresh potatoes, heat 2 tbsp of vegetable oil in the skillet. Spread the potatoes out and let them cook until crispy on one side, then flip to crisp the other side. Remove from heat.
Whisk eggs: Crack the 8 eggs into a medium bowl. Add the cream or milk, salt, and pepper. Beat with a fork until light and fluffy.
Layer casserole: Spray a 9″x13″ baking dish with non-stick cooking spray. Spread the cooked hash browns evenly across the bottom of the dish.
Add sausage and veggies: Layer the cooked sausage and veggie mixture on top of the hash browns.
Add cheese: Sprinkle half of the mozzarella cheese over the sausage and veggies.
Pour eggs: Pour the egg mixture over the casserole.
Top with cheese: Sprinkle the remaining mozzarella cheese over the top. Garnish with fresh parsley.
Bake: Bake at 375°F for 30-45 minutes, or until a knife inserted into the center comes out clean. The casserole should look set, with the edges slightly browned and pulling away from the sides of the dish.
Breakfast casserole baking in the oven.
Enjoy this hearty, cheesy casserole for breakfast or brunch! Would you like to add or modify anything in this recipe?
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