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Recipes: Sunrise Breakfast Casserole

In order to eat a casserole for breakfast at sunrise, one typically has to prepare ahead – or stay up all night.

sausage links
made with Johnsonville breakfast link sausage

This is the perfect kind of recipe for my husband and I, and others who may share our personalities. He is definitely a morning person while I am very much a night owl. Thus, this sunrise breakfast casserole is perfect for us. Being the night person, I can get it ready for the overnight refrigeration while I am hanging out at night; my early bird husband can take care of the morning requirements; then we can eat a hearty breakfast together. Why not see how it works for your family?


  • 2 packages (12 ounces each) Johnsonville Breakfast Sausage Links
  • 9 eggs
  • 3 cups milk
  • 1 ½ teaspoons ground mustard
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 1 package (30 ounces) frozen shredded hash browns, thawed
  • 2 cups (8 ounces) shredded 4-cheese Mexican blend cheese
  • ½ cup diced red bell pepper
  • ⅓ cup thinly sliced green onions
  • salsa or picante sauce (optional)


  1. Arrange sausages on an ungreased 15” x 10” x 1” baking pan.
  2. Bake at 375° for 10 – 15 minutes, turning links once or until sausage is cooked through and lightly browned; drained. Allow to cool slightly.
  3. Slice sausage into ¼” coins.
  4. In a large bowl, whisk eggs, milk and seasonings.
  5. Add sausage, hash browns, cheese, bell pepper and onions.
  6. Pour into a greased 13” x 9” x 2” baking dish.
  7. Cover and refrigerate overnight.

Next morning:

  1. Remove from refrigerator 30 minutes prior to baking.
  2. Bake, uncovered, at 350°F for 65-70 minutes or until a knife inserted in the center comes out clean.
  3. Let stand 10 minutes before serving.
  4. Serve with salsa or picante sauce.

Serves 16

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