Sausage Pepper Egg Bake

Wednesday, July 5, 2017

After many years of making the same tried and true ham egg and cheese breakfast casserole, I've been on the hunt for a great sausage alternative to throw into the mix. Finally, I ended up combining a couple of different recipes to find the perfect mix, and now am happy to say, I'm done looking! The great thing about this recipe is, there is a bit of zip to it, so no more bland casseroles, and it's heavy on the protein, so a great option to keep the boys in my life filled up for longer than an hour. Go ahead and double it, using a 9x13 if you are feeding a crowd!

SAUSAGE PEPPER EGG BAKE | Yield: 4-6 servings | Total Time: 1 hr


1 lb mild sausage, browned
1/2 bag frozen shredded o'brien hash browns, lightly browned
1 C cheddar cheese
1 red pepper, chopped
8 eggs
1 C milk
1/2 tsp salt
1/4 tsp pepper
1/8 tsp onion powder
1/8 tsp garlic powder


Preheat oven to 350 degrees.

In a large skillet, cook sausage until no longer pink. Transfer to a bowl.

Add hash browns to the skillet and cook until lightly brown. Put hash browns in the bottom of a lightly greased baking dish. Top with sausage, cheese, chopped red pepper.

Whisk together eggs, salt, pepper, garlic powder, onion powder and milk. Pour over hash brown mixture.

*Cover and refrigerate now if you are baking later.

Bake, uncovered, 40-45 minutes. Enjoy! P.S. --> Leftovers heat up great!


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Thanks for visiting! Let me know if you have any suggestions of recipes I should try, fun ideas to do with the kiddo, or a suggested adventure to add to our bucket list!

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