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.
Cut: Pork Sausage
Prep Time: 8 hours 5 minutes
Cook Time: 1 hour
Number of Servings: 6-8
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
Spray 9 x 13-inch (22 x 33 cm) baking dish with cooking spray.
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.
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.
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.
Per 1 cup (250 mL) serving.
|Total Fat||34 g|
|Saturated Fat||12 g|