ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Sunrise Casserole

Prep time 40 mins
Cook time 1 hr, 10 mins

Serves 16


  • 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)

How to Make It

  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.