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Recipes: Sunrise Breakfast Casserole

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

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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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