In order to eat a casserole for breakfast at sunrise, one typically has to prepare ahead – or stay up all night.
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)
- Arrange sausages on an ungreased 15” x 10” x 1” baking pan.
- Bake at 375° for 10 – 15 minutes, turning links once or until sausage is cooked through and lightly browned; drained. Allow to cool slightly.
- Slice sausage into ¼” coins.
- In a large bowl, whisk eggs, milk and seasonings.
- Add sausage, hash browns, cheese, bell pepper and onions.
- Pour into a greased 13” x 9” x 2” baking dish.
- Cover and refrigerate overnight.
- Remove from refrigerator 30 minutes prior to baking.
- Bake, uncovered, at 350°F for 65-70 minutes or until a knife inserted in the center comes out clean.
- Let stand 10 minutes before serving.
- Serve with salsa or picante sauce.