Breakfast Casserole

With the holidays fast approaching, and with them, family gatherings, you'll need a simple, make-ahead breakfast dish to feed a crowd. Try this simple breakfast casserole. Mix it up with whatever meats, veggies and cheeses your family enjoys! Make it a day or two ahead then bake when ready to enjoy!

Breakfast Casserole Dish Guide
Serves 6-8

1 package (20 oz) shredded hash browns
4 T unsalted butter
1 T Cajun seasoning
1 lb breakfast sausage
2 bell peppers, diced
1 small white onion, diced
8 oz cheddar cheese, freshly grated
8 oz pepper jack cheese, freshly grated
10 eggs
1 cup milk
Salt and pepper to taste
Sliced green onions to garnish

Preheat oven to 400 F. Spread hash browns in the bottom of a 13x9 baking dish. Add the butter in 1 tablespoon chunks to each quarter of the pan. Season with Cajun seasoning and place in oven for 25-30 minutes or until potatoes are beginning to brown.

In the meantime, add the sausage to a skillet over medium high heat and cook and crumble until mostly cooked through and in small pieces. Remove sausage to a separate bowl and add the diced onions and peppers into the hot fat. Sautee for 5-7 minutes or until softened. Season with salt and pepper as needed. Set aside.

In a large bowl, crack the eggs and add in the milk. Beat until homogeneous.

Lay the crumbled sausage down on top of the hashbrowns. Top with the sauteed veggies and then the grated cheese. Pour over the egg mixture and shake to ensure egg mix is evenly distributed. Reduce oven to 350 F and bake for 30-40 minutes or until cheese is golden brown and eggs are fully set and not jiggly.

Allow to cool for 10 minutes before slicing and serving. Garnish with green onions and hot sauce as desired.

This is a versatile dish that can be made with any meat or protein you want to cook before baking. The same applies to the veggies as any sauteed veggies would be great in this. Can be made 2-3 days in advance and kept covered in the fridge and baked before serving.