Sausage Hashbrown Breakfast Casserole
Sausage Hashbrown Breakfast Casserole Recipe - All your breakfast favorites baked in one pan! Can be made the night before and is perfect for a crowd.
- 2 pounds ground pork breakfast sausage
- 1 cup bell pepper we use red and/or yellow
- 1 cup green onions diced (about 5-6)
- 10 large eggs
- 1 cup half and half
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon ground mustard
- 5 cups frozen hash browns shredded
- 3 cups pepper jack cheese shredded (divided)
Preheat the oven to 350 degrees. Grease a 9x13 baking dish, set aside.
Cook the sausage and bell peppers until the meat is cooked through and the peppers are softened.
Add the green onions, mix and remove to a paper towel-lined plate.
In a large bowl whisk the eggs, half and half, salt, pepper, and ground mustard. Add in the hash browns, 2 cups pepper jack cheese, and sausage mixture.
Transfer to baking dish and sprinkle the remaining 1 cup of cheese evenly over the top.
Bake at 350 degrees for 55-60 minutes.
Or cover and refrigerate overnight. The next morning remove the baking dish from the refrigerator at least 1 hour before baking, follow baking instructions.
Calories: 500kcal | Carbohydrates: 18g | Protein: 26g | Fat: 36g | Saturated Fat: 15g | Cholesterol: 242mg | Sodium: 915mg | Potassium: 593mg | Fiber: 2g | Sugar: 1g | Vitamin A: 1042IU | Vitamin C: 25mg | Calcium: 278mg | Iron: 3mg