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Sunrise Breakfast Casserole

 

Breakfast casseroles don’t have to be reserved for JUST the weekends. This is a quick and easy casserole that you can even make the night before and pop it into the fridge. The next morning, as soon as you’ve made your coffee {because we have our priorities ; ) } just pop it into the oven and by the time you get dressed and round up the family it will be ready to enjoy. Feel free to customize this to your families likes. I love to use these type of recipes to use up bits and pieces in the fridge. Mushrooms and bell peppers would be fantastic in here as well.

 

And it’s easily doubled if you’re feeding a crowd.

Adapted from Johnsonville’s Big Taste of Sausage Cookbook
What you’ll need:
12 ounces Johnsonville breakfast sausage links
1 tablespoon extra virgin olive oil
1/2 onion minced
5 eggs
1 1/2 cups whole milk
1 teaspoon ground dry mustard
salt/pepper
4 cups frozen hash browns – thawed
1 1/4 cups cheddar cheese – shredded, divided

What to do:
1. Preheat oven to 350 degrees. Place sausage links into an oven proof dish. Bake for approximately 15-20 minutes OR until no longer pink. Slice cooked sausages into 1/4″ sections. Set aside.

2. WHILE sausage is cooking, into a small saute pan add oil and onions. Cook until softened. Allow to cool.

3. Into a large bowl add: eggs, milk, mustard salt/pepper. Whisk together to combine. Add: potatoes, 1 cup cheese, sausage, sauteed onions. Mix to combine.

3. Spray a 13×9 baking dish with cooking spray. Pour mixture into dish. Sprinkle remaining 1/4 cup of cheddar on top.

4. Increase oven temperature to 375. Bake for approximately 30-40 minutes OR until set and lightly golden. Allow to set for approximately 10 minutes prior to serving.

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