I can’t believe it’s Christmas week already! If you’re like me you’re probably still scrambling to get things together for the holiday. If you’re welcoming guests from out of town, maybe you’re planning a spread to keep them fed. As a guest, there’s nothing more comforting than waking up to the smell of hot breakfast and coffee wafting from the kitchen. This season, I’m all about the one-pot/pan meal. I haven’t had much time to spend in the kitchen or the desire to create more dirty dishes than I’ve had to.
Casseroles have been my go-to since they save me from having to cook things individually. What I consider to be a really great breakfast consists of sausage, potatoes, and eggs; all of which are prepared separately and are served in individual dishes. This is where casseroles swoop in and save the day providing me with a little less prep and mess. Simplicity is a beautiful thing.
Today, I want to share a super simple breakfast casserole for those of you who are pressed for time but still want to make breakfast special this holiday season. I particularly love this casserole because it’s savory and hearty. It’s also a great way to enjoy eggs if you have texture issues like I do. This recipe features frozen hash browns, cutting the prep down significantly, eggs, sharp cheddar cheese, and my favorite breakfast sausages by Johnsonville®. Red bell pepper and green onions pull it all together, offering the classic savory flavors I look forward to at breakfast time.
- 1lb Vermont Maple Syrup or Brown Sugar & Honey Johnsonville® sausage
- 4 green onions, diced
- 3 cloves garlic, minced
- 1 red bell pepper, cored and diced
- 6 eggs
- ⅓ cup milk
- 1 (20 oz) bag frozen hash browns, thawed
- 2 cups shredded cheddar cheese
- 1 tsp ground black pepper
- 1 tsp seasoned salt (I use Tony Chachere's)
- Heat oven to 375 degrees F.
- In a large mixing bowl, add hash browns, bell peppers, ¾ of the green onions, and 1½ cups cheese. Give everything a quick stir to combine. You can skip out on using a bowl by preparing this right in your casserole baking dish.
- In a medium-sized pan, cook sausages over medium-high heat until browned. Remove sausages and slice them into medallions once they are cool enough to handle. Place them in with the hash brown, cheese, and vegetable mixture.
- In a separate bowl, whisk together the eggs, milk, garlic and spices until combined. Pour egg mixture on top of the hash brown mixture, and stir to combine.
- Pour the mixture into a casserole dish, and top with the remaining ½ cup of shredded cheese. Cover with aluminum foil and bake for 30 minutes. Remove the aluminum foil and bake for an additional 10-15 minutes until the top of the potatoes are slightly brown. Top with the remaining green onions before serving and dig in!
Linking up with An Oregon Cottage.
This is a sponsored conversation written by me on behalf of Johnsonville. The opinions and text are all mine.