Breakfast Casserole with Hashbrowns Onions and Bell Peppers

On the menu this morning, Breakfast Casserole with Hashbrowns!

Mrs and I went to an out-of-town wedding, staying with friends, and I offered to make breakfast for our little group. To make sure I didn’t miss getting to hang out with everyone, I made a breakfast casserole ahead of time. So, all I had to do was get up a little early to pop it in the oven to heat it up!

One of the great things about this dish is, once you learn the technique, you can put whatever ingredients you want in this dish (though the way I made it was pretty great, if I do say so myself 😉 ). The base layer is hash browns, but you could also use tater-tots. You’ll want to pre-cook them at least 3/4 of the way. I like them a little crunchy, so I cooked them fully.

For the veggies, I used onions, along with red and green bell peppers.

For the next level, I added the veggies – onions, red and green bell peppers. For the protein, I used chicken breakfast sausage.

While optional, I also used two kinds of cheese – both inside and on top.

At this point, you could cover it and set aside until the day you want to cook it. The egg mixture still needs to be made, added, and then bake. Once you’ve added the egg mixture, bake until it’s melty and bubbly.

The next time you need to feed a crowd, I hope you’ll try my breakfast casserole with hashbrowns, onions, and bell peppers.

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Breakfast Casserole with Hashbrowns

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Breakfast Casserole with Hashbrowns Onions and Bell Peppers

Ingredients

• 16oz bag hashbrowns or tatertots
• butter for the baking dish
• 1 Tbsp olive oil
• 1 lb chicken breakfast sausage (use whatever sausage you prefer)
• 1 medium onion, diced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 2 cups medium cheddar cheese, grated
• 1 cup pepper jack cheese, grated
• 1 cup milk
• 1/2 cup half and half
• Kosher salt and freshly ground pepper to taste
• 1/4-1/8 tsp Cayenne pepper
• a few dashes of your favorite hot sauce

Instructions

1

Pre-heat the oven to 350 degrees

2

Cook the hashbrowns or tatertots according to package directions (you may want to cook them a little longer if you like them more crispy)

3

While the hashbrowns are baking, pre-heat about a Tbsp of olive oil in a large skillet

4

Add the onions and bell peppers, cook until translucent

5

Add the sausage and break it up with a wooden spoon

6

Cook until the sausage is browned all over and cooked through, then set aside to cool

7

In a large mixing bowl, add the half and half, milk, salt, pepper, cayenne pepper, and eggs - then mix thoroughly

8

Sprinkle about half the cheese over the hash browns, then sprinkle the cooled sausage, onions, and peppers over the hash browns

9

Sprinkle the cheese over the mixture, then pour in the egg mixture evenly over hash browns, and other items in the baking dish

10

Cover with tinfoil and either refrigerate over night or put in a pre-heated oven and bake covered for 20 minutes

11

Remove the tin foil and continue baking for another 30-35 minutes

12

Remove from the oven and let rest about 5-10 minutes

13

Cut in to squares and serve

Notes

Garnish with finely chopped scallions