Breakfast Casserole
  • 1 pound sausage (I prefer hot, but mild or sweet also work)
  • 1 medium white onion, peeled and diced
  • 3 cloves garlic, minced
  • ½ red bell pepper
  • ½ green bell pepper
  • 6 eggs
  • ⅓ cup milk
  • 1 (20 ounce) bag frozen hash browns, thawed
  • 2 cups shredded cheddar cheese
  • ¼ teaspoon freshly-ground black pepper
  1. Add the sausage to a medium saute pan.
  2. Cook over medium-high heat until browned, crumbling the sausage with a spoon as it cooks.
  3. Remove sausage with a slotted spoon and transfer to a large mixing bowl.
  4. Reserve about 1 tablespoon of sausage grease in the saute pan, discarding the rest.
  5. Add the onion, green pepper and red pepper to the saute pan, and saute for 5 minutes until cooked.
  6. Add the garlic and saute for an additional 2 minutes until fragrant.
  7. Pour the vegetable mixture into the mixing bowl with the sausage.
  8. Add the hash browns and 1½ cups cheese to the mixing bowl with the sausage and veggies. Stir to combine.
  9. In a separate bowl, whisk together the eggs, milk and black pepper until combined.
  10. Then add them to the hashbrown mixture, and stir to combine.
  11. Pour the mixture into a baking dish, and top with the remaining ½ cup of shredded cheese.
  12. Cover with aluminum foil and bake for 20 minutes.
  13. Then remove the aluminum foil and bake for an additional 10-15 minutes and the top of the potatoes begin to slightly brown.
  14. Remove and let the casserole rest for 5 minutes.
Recipe by At Home With My Honey at