Sunrise Casserole

Sunrise CasseroleRecipe

Serves 16


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2 packages (12 ounces each) Johnsonville® Original Recipe Breakfast Sausage Links, removed from casing* (*Cut sausage link end to end, about three-quarters of the way through. Flip sausage link over, grasp casing and pull off.)
9 large eggs
3 cups milk
1 1/2 teaspoons ground mustard
1 teaspoon salt
1/2 teaspoon pepper
1 package (30 ounces) frozen shredded hash brown potatoes
2 cups (8 ounces each) shredded 4-cheese Mexican cheese
1/2 cup sweet red pepper, diced
1/3 cup green onions, thinly sliced
2 cups salsa or picante sauce (optional)


Prep: 40 Minutes
Cook: 1 Hour, 10 Minutes

1. Place sausage on a 15-inch x 10-inch x 1-inch baking pan.

2. Bake at 375˚F for 15 to 20 minutes or until sausage is no longer pink and an internal temperature of 165˚F is reached, turning once; drain and slice into 1/4-inch coins.

3. In a large bowl, combine the eggs, milk, mustard, salt and pepper.

4. Add the hash browns, sausage, cheese, sweet red pepper and green onions; mix well.

5. Pour into a greased 13-inch x 9-inch x 2-inch baking dish.

6. Cover and refrigerate overnight.

7. Remove from the refrigerator 30 minutes before baking.

8. Bake, uncovered, at 350˚F for 65 to 70 minutes or until set and golden brown and an internal temperature of 165˚F is reached.

9. Let stand 10 minutes before serving.

10. Serve with salsa or picante sauce if desired.


Created date

October 2015