Brunch Casserole

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2 boxes seasoned skillets hash brown potatoes

1 ½ lb bulk spicy pork sausage

2 medium red bell peppers, chopped (2 cups)

8 medium green onions, chopped (1/2 cup)

1 cup shredded cheddar cheese (4 oz)

1 cup shredded pepper jack cheese (4 oz)

2 cups milk

½ teaspoon salt

½ teaspoon pepper

6 eggs


1. Spray 3-quart casserole dish with cooking spray. In 4-quart bowl, cover potatoes with 10 cups boiling water. Let stand 3 minutes. Drain well; return potatoes to bowl.

2. In 12-inch skillet, cook sausage over medium heat 5 minutes. Add bell peppers; cook 4 minutes, stirring frequently, until sausage is no longer pink and peppers are tender. Drain. Add sausage mixture to potatoes in bowl; stir in onions and 1/2 cup of each of the cheeses. Spread in baking dish.

3. In medium bowl, beat milk, salt, pepper and eggs until blended. Pour over sausage-potato mixture; sprinkle with remaining 1/2 cup of each cheese. Cover; refrigerate 8 hours or overnight.

4. Heat oven to 375°F. Uncover baking dish. Bake 50 minutes or until light golden brown and cheese is melted. Let stand 10 minutes before serving. Sprinkle with cilantro.

Bon Appetit!

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