THIS EASY TO PREPARE BREAKFAST CASSEROLE IS MADE UP THE NIGHT BEFORE, SO ALL YOU HAVE TO DO IN THE MORNING IS POP IT IN THE OVEN AND ENJOY!
Take it easy on yourself by making this breakfast casserole the night before, then bake it in the morning while you get ready! A true crowd pleaser, this breakfast bake is perfect for holiday breakfasts or when you have guests!
We have a tradition in our family that on Christmas, everyone gets a gift, but we only open them one at a time, which is nice, because then you’re guaranteed to be able to watch your loved one open that gift you’re so excited to give them! It also means that it takes us a lot longer to get through all the presents lol. So we definitely need that hearty breakfast to fuel us up!
2 boxes Betty Crocker™ Seasoned Skillets® hash brown potatoes
1 1/2 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
1/2 teaspoon salt
1/2 teaspoon pepper
Chopped fresh cilantro, if desired
HOW TO MAKE IT:
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