Description
This delicious breakfast casserole is made with eggs, cheese, green chilis, hash-browns, onions and sausage. It can be made the night before and refrigerated until you’re ready to bake it. Perfect for a brunch or weekend breakfast. We enjoyed it for an easy breakfast on Christmas morning along with the overnight cinnamon rolls. Yum!!! Great leftover and reheated.
Ingredients
Butter or Cooking Spray
2 pounds breakfast sausage
2 pounds frozen hash-brown potatoes
2 cups shredded cheddar cheese
1 (7oz can) diced green chili peppers
1/2 cup chopped onion
8 large eggs
2 cups milk (organic whole milk is my choice)
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
Instructions
Step 1
Preheat over to 350 degrees. Butter or spray a 13 x 9 inch baking dish.
Step 2
Cook and stir sausage in a skillet over medium heat until crumbly and no longer pink. Transfer to a bowl.
Step 3
Cook hash-browns in the skillet with the residual sausage grease over medium heat until lightly browned, about 5 – 8 minutes. Stir occasionally.
Step 4
Transfer hash-browns to greased 13 x 9 baking dish and spread in an even layer. Sprinkle cooked sausage evenly over the top of the hash-browns, then layer with cheddar cheese, chili peppers and onions.
Step 5
Whisk milk, eggs, salt, pepper, garlic powder, onion powder together in bowl. Pour over hash-brown mixture.
Step 6
Bake casserole uncovered in the preheated oven until bubbly and the top is brown. 40 – 50 minutes. Insert knife in the center to test for doneness.
Notes
Make this your own by adding additional ingredients of your choice: Mushrooms, Black Olives, Bell Peppers, etc
