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casarole

Easy Morning After Thanksgiving Breakfast

    • Prep Time
    • Minutes
    • Cook Time
    • Minutes
    • Yield
    • 1
    • Difficulty Level

casarole2The day after Thanksgiving cook something easy, fast and sure fire winner! Great for brunch, breakfast, tailgating, potluck or a BBQ! You name it!

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Ingredients

  • 1 pound ground breakfast sausage (We prefer HOT)
  • 1 medium white onion, peeled and diced
  • 4 Tablespoons Briggs TRUE Texas Seasoning and Rub
  • 3 cloves garlic, minced
  • 1 red bell pepper, cored and diced (or 1 jar of roasted red peppers, drained and diced)
  • 6 eggs
  • 1/3 cup milk
  • 1 (20 ounce) bag frozen hash browns, thawed
  • 2 cups shredded cheddar or mozzarella cheese
  • (optional topping: sour cream, thinly sliced red or green onions candied jalapeños)

Instructions

  • 1. Heat oven to 375 degrees F.
  • 2. Add the sausage to a medium saute pan. Cook over medium-high heat until browned, crumbling the sausage with a spoon as it cooks.
  • 3. Remove sausage with a slotted spoon and transfer to a large mixing bowl.
  • 4. Reserve about 1 tablespoon of sausage grease in the saute pan, discarding the rest.
  • 5. Add the onion and red pepper* to the saute pan, and saute for 5 minutes until cooked.
  • 6. Add the garlic and saute for an additional 2 minutes until fragrant. (If using the jarred roasted red peppers, wait to stir them until after the garlic.)
  • 7. Pour the vegetable mixture into the mixing bowl with the sausage.
  • 8. Add the hash browns and 1 1/2 cups cheese to the mixing bowl with the sausage and veggies. Stir to combine.
  • 9. In a separate bowl, whisk together the eggs, milk and Briggs TRUE Texas Seasoning and Rub or Briggs True Cowboy Cajun Seasoning and Rub until combined. Then add them to the hashbrown mixture, and stir to combine.
  • 10. Pour the mixture into a 11x7-inch or a 9x9-inch baking dish (a 9x13-inch dish will also work), and top with the remaining 1/2 cup of shredded cheese.
  • 11. Cover with aluminum foil and bake for 20 minutes. Remove the aluminum foil and bake for an additional 10-15 minutes and the top of the potatoes begin to slightly brown. Remove and let the casserole rest for 15 minutes.
  • 12. Add a dollop of room temperature sour cream to each serving.
  • 13. Sprinkle with additional cheese and green or red diced onions and serve!

Instructions

  • 1. Heat oven to 375 degrees F.
  • 2. Add the sausage to a medium saute pan. Cook over medium-high heat until browned, crumbling the sausage with a spoon as it cooks.
  • 3. Remove sausage with a slotted spoon and transfer to a large mixing bowl.
  • 4. Reserve about 1 tablespoon of sausage grease in the saute pan, discarding the rest.
  • 5. Add the onion and red pepper* to the saute pan, and saute for 5 minutes until cooked.
  • 6. Add the garlic and saute for an additional 2 minutes until fragrant. (If using the jarred roasted red peppers, wait to stir them until after the garlic.)
  • 7. Pour the vegetable mixture into the mixing bowl with the sausage.
  • 8. Add the hash browns and 1 1/2 cups cheese to the mixing bowl with the sausage and veggies. Stir to combine.
  • 9. In a separate bowl, whisk together the eggs, milk and Briggs TRUE Texas Seasoning and Rub or Briggs True Cowboy Cajun Seasoning and Rub until combined. Then add them to the hashbrown mixture, and stir to combine.
  • 10. Pour the mixture into a 11x7-inch or a 9x9-inch baking dish (a 9x13-inch dish will also work), and top with the remaining 1/2 cup of shredded cheese.
  • 11. Cover with aluminum foil and bake for 20 minutes. Remove the aluminum foil and bake for an additional 10-15 minutes and the top of the potatoes begin to slightly brown. Remove and let the casserole rest for 15 minutes.
  • 12. Add a dollop of room temperature sour cream to each serving.
  • 13. Sprinkle with additional cheese and green or red diced onions and serve!

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