Smoked Sausage & Hash Brown Casserole
If you love breakfast casseroles, then add this Smoked Sausage & Hash Brown recipe to your to-cook list. This is perfect for breakfast and brunch and satisfying to make for dinner.
While smoked sausages are flavory, turkey type is healthier. This casserole recipe comes with sour cream with smoked sausages, harsh brown potatoes, eggs and milk, cheese, and some peppers.
You can slice this breakfast dish into square, freeze it, and you have your delicious breakfast for the entire week.
You will need
14 oz smoked sausage, diced
24 oz frozen hash brown shredded potatoes, thawed
1 cup shredded cheddar cheese
1 cup milk
1 yellow bell pepper, diced
1 green bell pepper, diced
1 red bell pepper, diced
½ (1 cup) medium onion, diced
¼ tsp pepper
½ tsp salt
How to make Smoked Sausage & Hash Brown Casserole
- Preheat oven to 350°F. Spray a 13”x 9” pan with cooking spray.
- In a large skillet over medium-high heat, place olive oil, onion and bell peppers. Cooking and stirring often for 3 minutes.
- Add smoked sausages and continue cooking and constant stirring for another 3 to 4 minutes, or til vegetables are tender. Set aside.
- In a large mixing bowl, whish eggs, milk, salt and pepper until well mixed.
- Layer the thawed* shredded hash brown shredded potatoes in the bottom of the pan. Top with smoked sausage and the pepper mixture, and then add cheese and eggs. Use a spoon or fork to mix the ingredients together slightly, making sure that eggs are evenly distributed.
- Bake in 350°F for about 1 hour. Let cool for about 10 minutes before serving.
To thaw quickly : spread out on a cookie sheet and put in the oven while it is heating, while preparing the other ingredients.
Prepare casserole and cut into individual portions. Arrange on a cookie sheet but not touching, and then freeze. Once the dish is frozen, place in a sealed freezer bag. Get individual portions, wrap in a wet paper towel and then heat in the microwave for 2 to 3 minutes, or until it is hot.
This breakfast casserole can be stored in the fridge for 3 to 4 days in a tightly sealed container, or in the freezer for up to two months.
Originally published in YellowBlissRoad.