My Grandma Betty, "Grandbetty" we called her, made this sausage casserole. My Mom doctored the recipe to be even more flavorful (and colorful), and we enjoy it every holiday (or big family weekend).
What makes this recipe special?
You can prep and freeze! Just add the egg portion right before baking... A great brunch recipe to prep ahead.
What you need for the casserole
- 2 cups frozen hashbrowns
- 1 cup cheddar cheese (shredded)
- 1 cup diced bell peppers
- 1 tbsp minced onion
- 1/2 pound Neese's ground sausage, browned and crumbled
- 4 eggs
- 1/2 tsp dry mustard powder
- 1/2 tsp salt
- 1/2 tsp pepper
- 3 tbsp milk
How to make this breakfast casserole
- Combine first five ingredients. Mix well.
- Pour into lightly buttered 8 x 12 pan (if you need to freeze, stop here. Wait to add next step until you're ready to bake).
- In a separate bowl, beat eggs, dry mustard powder, salt, pepper, and milk.
- Pour over the potato mixture.
- Bake at 350 degrees Fahrenheit for thirty minutes.
Mom and me on Sunset Beach - probably after a little breakfast casserole!
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