Let rest 10 minutes, top with the remaining green parts of the scallions, then serve. Increase the oven temperature to 400 degrees and finish baking until the center of the casserole is set (not jiggly) and the top is slightly golden, 10-15 more minutes. Remove the foil and top with the remaining ½ cup of cheese.
Step 4 Cover with aluminum foil and bake for 50 min. Transfer all to the baking dish and smooth into an even layer. Step 3 Meanwhile, in a large bowl whisk together the eggs, heavy cream, mustard, hot sauce, salt, black pepper and about one-half of the remaining green parts of the scallions (save the rest to sprinkle on top of the casserole once baked.) Gently fold 1 ½ cups of cheese, the hash-browns and the sausage mixture into the egg mixture. Transfer to a plate to let cool slightly. Add the red bell pepper and white and light green parts of the scallions and cook 3 more minutes. Cook the meat until no pink pieces remain, 6-8 minutes. Add the sausage and break up into small pieces with a wooden spoon. Step 2 Heat a large skillet over medium-high heat. Step 1 Grease a 9-by-13-inch (or other 3-quart) baking dish with butter or nonstick spray. (You'll still need to cook the sausage and peppers first.) Allow for about 30 minutes to take some of the chill off of the casserole before throwing it in the oven. If you want to plan ahead, the whole thing can be assembled, covered, and refrigerated for up to two days before baking. How long can this breakfast casserole be refrigerated before cooking? Cheese-wise, you're best off with a low-moisture variety (i.e. About an hour or so later, you have perfectly tender potatoes, fluffy, creamy eggs and melty, glorious cheese.įor any breakfast casserole involving eggs (most), you'll need to be semi-aware of the moisture content of the other ingredients going in. You can sub all different types of vegetables-chopped yellow onion in place of scallions or small bits of broccoli instead of bell peppers-but cook them first. Once the sausage is cooked and the eggs whisked, thawed frozen hash browns and plenty of cheese are folded in before baking. Just as fitting for this year's holiday brunch main as it is for breakfast for dinner, this sausage and egg bake is a no-fuss crowd-pleaser that requires very little prep. Unauthorized commercial use is forbidden.Everyone should have an easy make-ahead breakfast casserole in their back pocket. In a skillet, cook the sausage over medium-high heat, crumbling it with a spoon, until mostly brown but still a little pink, about 5 minutes. This recipe is the property of Quaintance-Weaver Restaurants, LLC. Please adjust as to your taste and portion size. This recipe has been reduced – but not tested at this scale. 
Pour egg mixture over all and top with cheese. Wrap with plastic wrap and refrigerate overnight. The following day, bake in 350 degree over for 35-40 minutes or until toothpick inserted in center comes out clean. Serves 8-10.ĭisclaimer: All our recipes were originally designed for much larger batch size. Using pan spray, grease a 9” X 13” dish. Line bottom of dish with bread. Add onions and celery and continue cooking and stirring until there is no pink left in meat.Īdd salt, cayenne pepper and garlic combine well and then remove from heat. Meanwhile whisk eggs well in a large bowl add half & half cream and combine thoroughly. Add parsley and sage fold together with spatula until well combined.
4-6 slices white bread with crust cut offĬrumble sausage in a heavy bottomed pot and cook on medium heat until cooked halfway.
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