Egg and Sausage Breakfast Casserole
This breakfast casserole is easy to throw together, feeds a bunch of people, and the leftovers can get frozen. What’s not to love?
Yields: at least 8 servings
Ingredients
- 8 oz. breakfast sausage (about 6 links)
- 18 eggs
- 2 1/2 cups shredded cheddar or Colby-Jack cheese, divided
- 3/4 tsp. salt
- 3/4 tsp. pepper
- 2 1/2 cups Potatoes O'Brien mix, OR
- 2 cups potatoes, peeled and chopped
- 1/4 cup onion, finely chopped
- 1/4 cup bell pepper, any color, finely chopped
Instructions
heat oven to 375⁰F (190⁰C). Spray a 9"x13" casserole dish with oil. Set an oven rack to one slot above the middle.
In a medium-sized bowl, beat together eggs, salt, pepper, Potatoes O'Brien, and 2 cups of cheese. Set aside.
If using sausage links, de-case them before use. Place 1/2" chunks of sausage around the bottom of the pan.
Pour the egg mixture into pan. Spread the remaining cheese on top.
Place pan in the oven for 30 minutes, then put rack up one more slot and bake another 10-15 minutes or until eggs are set. Allow to cool slightly before serving.
- Preparation time: 10 minutes
- Cook time: 30-50 minutes
- Total time: 40-60 minutes