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  • Nicole Cook

Breakfast Casserole


3 tbsp canola oil

3 honey garlic sausages

1/2 onion, diced

1 red pepper, diced

1 green pepper, diced

1 900g bag frozen hash browns

1 1/4 cup heavy cream

1 1/2 cup cheddar cheese, shredded

1 tsp garlic seasoning

1 tbsp salt

1/2 tsp pepper

6 eggs .



1. In a large deep pan add 1 tbsp of the oil over medium heat, add the sausage (removed from casing) and cook until no longer pink. Transfer sausage to a large bowl, keeping any oil in pan.

2. Add remaining oil, onion, and peppers to pan, sauté until soft. Then add the potatoes, and stir over medium heat until potatoes are just warmed about 3 minutes. Transfer to the large bowl with sausage.

3. Mix in the cream, cheddar cheese, and seasoning to the potato mixture. Spread into a 9x13 casserole dish.

4. Bake at 375 for 20 minutes. Remove from oven, crack eggs on top, then place back into the oven another 20 minutes, or until eggs are cooked.


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