Make-Ahead Breakfast Casserole

Perfect for special mornings when you don’t want to be tied up in the kitchen but you want a dish that will wow your guests.

Pork ribs
 

Cut: Sausage
Prep Time: 8 hours 5 minutes

Cook Time: 1 hour
Number of Servings: 6-8

 

Ingredient

  • 1 lb (500 g) pork breakfast sausage

  • 1 Tbsp (15 mL) canola oil

  • 1 small onion, finely diced

  • 1 medium red pepper, diced

  • 6 large eggs, beaten

  • 2 cups (500 mL) milk

  • 1 Tbsp (15 mL) Dijon mustard

  • 1/2 tsp (2mL) salt

  • 1/4 tsp (1 mL) freshly ground pepper

  • 4-5 cups (1 - 1.25 L) frozen hash browns

  • 1 1/2 cups (375 mL) Monterey Jack cheese, shredded

Directions

  1. Spray 9 x 13-inch (22 x 33 cm) baking dish with cooking spray.

  2. In medium skillet, heat canola oil over medium heat. Add sausage and cook, breaking it up into small pieces. Cook 5 to 6 minutes or until no longer pink. Add the onion and red pepper, saute until softened about 5 minutes.

  3. In large bowl, beat eggs, milk, mustard, salt and pepper with whisk until mixed well. Stir in hash browns, 1 cup (250 mL) of the cheese, cooked sausage, onion and red pepper. Pour mixture in baking dish; cover and refrigerate at least 8 hours but no longer than 12 hours.

  4. Heat oven to 350°F (180 °C). Remove dish from refrigerator, uncover and top with remaining 1/2 cup (125 mL) cheese. Bake 1 hour or until center is just set. Cool 10 minutes before serving.

Nutritional Analysis

 

YIELD:

6-8 servings.
 

SERVING SIZE:

Per 1 cup (250 mL) serving.

Per Serving
Calories 490
Total Fat 34 g
Saturated Fat 12 g
Cholesterol 215 mg
Carbohydrates 22 g
Fiber 0 g
Sugars 6 g
Protein 25 g
Sodium 1150 mg
Potassium 551 mg
 

Source: SaskPork

 
 
Breakfast & BrunchDorothy Method: Oven, Cut: Sausage & Weiner