Thursday, March 20, 2008

Sunrise Breakfast Casserole

This recipe requires that you make it the night before, and in the morning let it sit 30 minutes before baking for 60+ minutes.  Be prepared to plan ahead for this delicious breakfast! 

Yield:  12-15 servings

(can easily be "halved")


2 pkgs (12 oz each) breakfast sausage links

9 eggs

3 cups milk

1 1/2 tsp ground mustard

1 tsp salt

1/2 tsp pepper

2 pkgs (20 oz each) refrigerated shredded hash browns

2 cups (8 oz) shredded cheddar cheese

1/2 cup diced red bell pepper

1/3 cup thinly sliced green onions

2 cups salsa, optional

*Place sausage on a 15x10x1" baking pan.  Bake at 375 for 15-20 minutes, turning once, until sausage is no longer pink inside.  Drain and slice into 1/4" circles. 

*In a large bowl combine the eggs, milk, mustard, salt, and pepper.  Add the hash browns, sausage, cheese, bell pepper, and green onions.  Mix well. 

*Pour into a greased 13x9x2" baking dish.  Cover and refrigerate overnight.

*Remove from the refrigerator 30 minutes before baking.  Bake, uncovered, at 350 for 65-70 minutes, or until set and golden brown.  Let stand 10 minutes before serving.  Serve with salsa if desired.

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