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Cook1 hr 30 mins
A Johnsonville recipe that we served this at my sister's wedding brunch, this is a great breakfast prepared the night before. Especially good for morning entertaining. Prep time does not include overnight refrigeration. Cooking time includes sausage cooking.
- 2 (12 ounce) packagesjohnsonville original breakfast sausage links
- 9 eggs
- 3 cups milk
- 1 1⁄2 teaspoons ground mustard
- 1 teaspoon salt
- 1⁄2 teaspoon pepper
- 2 (20 ounce) packagesrefrigerated shredded hash browns
- 2 cups shredded cheddar cheese (8 oz)
- 1⁄2 cup sweet red pepper, diced
- 1⁄3 cup green onion, thinly sliced
- 2 cups salsa (optional, we did not use this) (optional) or 2 cups picante sauce (optional, we did not use this) (optional)
- Put sausage on a 15x10x1 inch baking pan. Bake at 375 degrees for 15-20 minutes or until the sausage is no longer pink (turning once). Drain, then slice into 1/4 inch coins.
- In a large bowl, combine the eggs, milk, mustard, salt and pepper. Add the hash browns, sausage, cheese, sweet red pepper and green onions. Mix well.
- Pour into a greased 13x9x2 inch baking dish, cover and refrigerate overnight.
- Remove from refrigerator 30 minutes prior to baking. Bake uncovered at 350 degrees for 65-70 minutes or until set and golden brown. Let stand 10 minutes before serving. Serve with salsa or picante sauce, if you like.
Made this last night for breakfast today. A nice change from the usual eggs/meat/pancake fare. I cut the recipe in half as there are 3 of us and it fit perfectly into a 2-qt casserole dish. The store was out of green onions, so I used onion powder; I had a jar of roasted red peppers so I used those. The dish took longer to bake than directed, but my hashbrowns weren't quite thawed when I put it together and I think the extra moisture from the thawing was the culprit. The dish itself is fairly bland but lends itself well to the addition of salsa (dh) or ketchup (dd). If you know your family likes things a little spicy, I would recommend trying a hot sausage and/or adding red pepper sauce/flakes to the mixture. I call recipes like this 'blank canvas' as they are easy to prepare and the add-in possibilities are endless; change up the cheese, add veggies, try different meats, maybe flavored hashbrowns, serve with a spicy gravy or even maple syrup, etc.