This easy sausage, egg and hash brown casserole is
simple to make, and always a crowd-pleaser!
INGREDIENTS:
- · 1 pound Italian sausage (I prefer hot, but mild or sweet also work)
- · 1 medium white onion, peeled and diced
- · 3 cloves garlic, minced
- · 1 red bell pepper, cored and diced (or 1 jar of roasted red peppers, drained and diced)
- · 6 eggs
- · 1/3 cup milk
- · 1 (20 ounce) bag frozen hash browns, thawed (I used the cubed kind)
- · 2 cups shredded cheddar or mozzarella cheese
- · 1/4 teaspoon freshly-ground black pepper
- · (optional topping: thinly sliced green onions)
DIRECTIONS:
1.
Heat oven to 375°F.
2.
Add the sausage to a medium saute pan. Cook
over medium-high heat until browned, crumbling the sausage with a spoon as it
cooks. Remove sausage with a slotted spoon and transfer to a large mixing bowl.
Reserve about 1 tablespoon of sausage grease in the saute pan, discarding the
rest. Add the onion and red pepper* to the saute pan, and saute for 5 minutes
until cooked. Add the garlic and saute for an additional 2 minutes until
fragrant. (If using the jarred roasted red peppers, wait to stir them until
after the garlic.) Pour the vegetable mixture into the mixing bowl with the
sausage. Add the hash browns and 1 1/2 cups cheese to the mixing bowl with the
sausage and veggies. Stir to combine.
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