Sausage and Potato Breakfast Casserole

Sausage and Potato Breakfast Casserole

Ingredients

– 1 pound breakfast sausage (or any preferred sausage)
– 1 onion, diced
– 1 red bell pepper, diced
– 1 green bell pepper, diced
– 3 cups frozen diced hash brown potatoes, thawed
– 1 1/2 cups shredded cheddar cheese
– 1/2 cup shredded mozzarella cheese
– 8 large eggs
– 1 cup milk
– Salt and pepper to taste
– 1 teaspoon garlic powder
– 1/2 teaspoon smoked paprika (optional)
– Chopped fresh parsley for garnish

Instructions

1. **Preheat Oven:**
– Preheat your oven to 350°F (175°C).
– Grease a 9×13-inch baking dish with butter or non-stick cooking spray.

2. **Cook the Sausage:**
– In a large skillet over medium heat, cook the sausage until browned and cooked through, breaking it into small pieces.
– Add the diced onion and bell peppers to the skillet, and cook until the vegetables are soft.
– Remove from heat and set aside.

3. **Assemble the Casserole:**
– In the greased baking dish, layer the hash brown potatoes evenly.
– Sprinkle the cooked sausage and vegetable mixture over the potatoes.
– Add half of the shredded cheddar cheese and all of the mozzarella cheese over the sausage mixture.

4. **Prepare the Egg Mixture:**
– In a mixing bowl, whisk together the eggs, milk, salt, pepper, garlic powder, and smoked paprika until well combined.

5. **Pour and Top:**
– Pour the egg mixture evenly over the layered ingredients in the baking dish.
– Sprinkle the remaining cheddar cheese on top.

6. **Bake:**
– Cover the baking dish with foil and bake in the preheated oven for 30 minutes.
– Remove the foil and continue baking for an additional 15-20 minutes, or until the eggs are set and the top is golden brown.

7. **Serve:**
– Let the casserole cool slightly before slicing.
– Garnish with chopped parsley before serving.

This casserole is perfect for breakfast or brunch and can be prepared ahead of time for convenience. Enjoy!