I’ve been thinking about the days when Mr. Comfortable and I had a full house. I never sent the kids to school with a cold breakfast. I had this idea they learned better if they had a hot breakfast in their bellies. Bam’s Sausage Breakfast Bake was a favorite. They got sausage, eggs, potatoes, and vegetables all in an easy to prepare dish. And now that they’re grown I can bake it as two portions and freeze it!
Bam’s Sausage Breakfast Bake is a great when you have overnight guests or as a wonderful Sunday morning brunch!
To assemble my Sausage Breakfast Bake I brown some breakfast sausage, chopping it up fine while it cooks. If your sausage is particularly greasy you’ll want to drain it.
I dice a half medium onion along with half a green and half a red pepper. The onions and peppers are added to the skillet and cooked until the onions are translucent and the peppers are tender crisp. I often add mushrooms to this bake but today I didn’t. I set the sausage mixture aside while I…
Buttered a 9 x 13 casserole dish (or two 8 x 8 pans if I’m making freezer meals) and shred 6 russet potatoes. The potatoes are spread in the bottom of the casserole.
Then I sprinkle the crumbled sausage mixture over the potatoes.
I beat the eggs with the milk until well combined then stir in the salt, pepper, garlic powder, and a little hot sauce. The egg mixture is poured over the rest of the ingredients.
Then the shredded cheese is sprinkled over the top.
The casserole is baked at 350F for 45 – 60 minutes (for a 9 x 13 inch dish) or 35 – 40 minutes for two 8 x 8 pans); until the eggs are set.
Bam’s Sausage Breakfast Bake
- 1 pound breakfast sausage
- 1onion, diced
- 1/2 green pepper, diced
- 1/2 red pepper, diced
- 2 cups fresh sliced mushrooms
- Butter for casserole dish
- 6 Russet potatoes, shredded
- 6 eggs, beaten
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 teaspoon garlic powder
- 1 1/2 cups milk
- 5 or 6 drops hot sauce (or to taste)
- 1 1 /2 cup shredded Cheddar cheese
- Preheat oven to 350F
- Cook the sausage until no longer pink, crumbling it as it cooks.
- Add onion, peppers, and mushrooms to the skillet; cook and stir until the onion has softened and turned translucent and the peppers are tender crisp.
- Butter a 9 x 13 inch casserole dish (or two 8×8 inch pans if making as freezer meals)
- Place the potatoes in the prepared dish.
- Sprinkle with salt, pepper, and garlic powder.
- Sprinkle crumbled sausage over hash browns.
- Spread the onions, mushrooms, and peppers evenly over the sausage.
- In a mixing bowl, beat the eggs with the milk and parsley.
- Pour the beaten eggs over the casserole.
- Top it all with grated cheese.
- Bake in preheated oven for 35 – 45 minutes to an hour or until eggs are cooked through and set.
If you are not making this as a freezer meal you can assemble the casserole, except for eggs, milk, hot sauce, and cheese the night before you will serve it. . Complete the final 4 steps when ready to bake.