Sausage and Egg Brunch Bake Recipe #42193
Delicious make ahead breakfast casserole from Pillsbury Brunches and Desserts. Great for Christmas morning!
by Leta
1¾ hours | 30 min prep
SERVES 12
- 1 1/2 lbs bulk pork sausage
- 5 cups frozen country style shredded hash brown potatoes (from 30 oz pkg)
- 1/2 cup sliced green onion
- 2 (4 1/2 ounce) jars sliced mushrooms, drained
- 1 (2 1/4 ounce) can sliced ripe olives, drained
- 1 tablespoon chopped fresh basil
- 12 ounces shredded mozzarella-cheddar blend cheese (divided 3 cups)
- 8 eggs
- 1 1/2 cups milk
- 1/2 teaspoon salt
TOPPING
- 1 tablespoon olive oil or vegetable oil
- 1 clove garlic, minced
- 6 Italian plum tomatoes, chopped (about 2 cups)
- 1/4 teaspoon salt
- 2 tablespoons chopped fresh basil
- Spray 13X9 inch glass baking dish with nonstick cooking spray.
- Cook sausage in large skillet until no longer pink.
- Drain.
- In large bowl, combine potatoes, onions, mushrooms, olives, 1 Tbls basil and 2 cups cheese.
- Add cooked sausage; mix lightly.
- Spoon evenly into prepared baking dish.
- Sprinkle with remaining cheese.
- Beat eggs in large bowl.
- Add milk and 1/2 tsp salt; beat well.
- Pour over potato mixture in baking dish.
- Spray a sheet of foil with nonstick cooking spray.
- Cover baking dish with sprayed foil; refrigerate 8 hours or overnight.
- To serve, heat oven to 350F.
- Bake, covered, for 45 minutes.
- Uncover; bake an additional 20-25 minutes or until center is set.
- Let stand 10 minutes before serving.
- While casserole is baking, make topping by heating oil over medium heat.
- Add garlic; cook and stir 1 minute.
- Add tomatoes and 1/3 tsp salt; cook about 5 minutes or until tomatoes are tender, stirring occasionally.
- Stir in 2 Tbls basil.
- Spoon warm topping over individual servings of casserole.
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5 stars