Breakfast Casserole
 
 
Author:
Ingredients:
  • 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)
Directions:
  1. Heat oven to 375 degrees F.
  2. 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.
  3. 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.
  4. 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.
  5. 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!
Recipe by Iriemade at https://iriemade.com/breakfast-casserole-sausage-hash-eggs/