Sausage & Egg Bake Casserole
My grandma makes the best egg bake, but the thing is you have to cook it the night before and let it set in the fridge. Ain't nobody got time for that! (Actually, it makes it easy to pop it in the oven in the morning without any preperation) but then a person has to remember to do it the night before. So we LOVE this easy casserole because it takes limited time to make, and the kids LOVE IT!
Ingredients
- 1lb Italian Sausage
- 1 medium onion, peeled and diced
- 1 red bell pepper
- 6 eggs
- 2 cupps shredded cheddar cheese
- 1/4 teaspoon black pepper
- Thinly Sliced Green Onions
Instructions
- Heat oven to 375 degrees F.
- Add sausage to a medium saute pan. Cook over medium-high heat until browned, remove sausage leaving grease in pan.
- Add the onion and red pepper to the saute pan for about 5-7 minutes or until soft. Mix in with the sausage mixture
- Add hashbrowns and 1 1/2 cups cheese to the sausage and vegetable mixture, stir well.
- In a separate bowl, mix eggs, mil and black pepper and then add to your Sausage, Vegetable and Hashbrown Mixture. Stir well
- Pour into a baking dish, and top with the rest of cheese. Cover with aluminum foil and bake for 30-
- Remove tin foil and bake an additional 10 minutes until cheese is finished melting and potatoes are brown.
- Sprinkle green onions and VOILA! You have a very easy and fast breakfast casserole.
Copyright Wines of a Busy Mom
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