Sausage Breakfast Casserole
This spectacular breakfast casserole is filled with sausage, bell peppers, red potatoes, mushrooms, onions, and cheese. It's terrific for holiday breakfasts like Thanksgiving or Christmas. You simply make it up the night before and pop it in the oven for an hour the next morning. Gluten free.
Equipment
- 1 large skillet with lid
- 1 hamburger chopper to chop the meat into small pieces while frying
- 1 sharp knife to cut vegetables
- measuring cups
- measuring spoons
- 1 10x15" glass baking dish
- 1 medium mixing bowl
- 1 whisk
Ingredients
- 1 lb. bulk sausage cooked, (you can also use bacon or ham)
- 3-4 medium to large red potatoes scrubbed
- 12 large eggs
- 2 cups 2% milk or cream
- 2 cups sharp cheddar cheese shredded
- 1 loaf Rudi’s multi-grain gluten free bread crusts removed or Whole wheat bread slices (or use my favorite Canyon Bakehouse GF bread)
- 1 tsp. salt
- 1/2 tsp. ground black pepper
- 1/8 tsp. paprika
- 1/8 tsp. dill weed
- 1/8 tsp. garlic salt or powder
- 1 tbsp. dried chives
- 1 tbsp. dried parsley
- 1/4 cup butter or coconut oil for frying potatoes (1/2 stick)
- 1/2 cup onions chopped, or green onions
- 1 bell pepper chopped, (red, orange or yellow)
- 4 oz. can sliced mushrooms drained
Instructions
- Cook sausage in skillet over medium heat until thoroughly done.
- Use a hamburger chopper to break the meat up into small pieces while frying.
- Transfer meat to paper towel-lined plate.
- Drain sausage between layers of paper towels.
- Press out all fat.
- Clean out skillet with paper towels.
- Melt butter or coconut oil in same skillet over medium heat.
- Add potatoes, salt, pepper, paprika, dill weed, garlic salt, chives, and parsley.
- After cooking for about 10 minutes, add onions and bell pepper.
- (If using fresh mushrooms, add here).
- Cover with lid and cook through, stirring regularly so potatoes don’t stick and spices get evenly distributed among vegetables.
- In sprayed 10x15” baking dish, layer bread slices with crusts removed.
- Sprinkle meat evenly over bread.
- Using slotted spoon, place potatoes, onions and peppers, over meat.
- Then add mushroom slices, if desired.
- Sprinkle with sharp cheddar cheese.
- Whisk milk and eggs in a medium mixing bowl.
- Pour over casserole.
- Cover with foil and refrigerate overnight or for at least 6-8 hours.
- Bake for about 45-60 minutes at 350°, or until casserole is set.
Notes
NOTE: You can really make this taste differently by adding or deleting stuff. Use any meat you have on hand. Remove onions, mushrooms and peppers if you don’t want them or have them on hand. You can add diced chiles if you like that flavor. It’s a very versatile recipe. I have also mixed cheeses with whatever I had on hand including Mozzarella or other cheeses besides cheddar.
NOTE: If I use bacon I usually microwave it and break it into 1-inch pieces. When I use ham, I buy ham already cooked and diced. Actual baking time is about 1 hour. The additional time is needed to pre-fry the sausage and potatoes.
© Can’t Stay Out of the Kitchen
[nutrition-label]Nutrition
Calories: 417kcalCarbohydrates: 29gProtein: 17gFat: 24gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.2gCholesterol: 206mgSodium: 755mgPotassium: 281mgFiber: 2gSugar: 6gVitamin A: 1604IUVitamin C: 19mgCalcium: 254mgIron: 2mg
Tried this recipe?Let us know how it was!