Sausage Potato Brunch Casserole

Here's another recipe that I would imagine serving if I ran a bed and breakfast.  We have frequent overnight guests, so sometimes it does feel like a bed and breakfast around here!  This is a great one to serve to guests because you can whip it up the night before.  That means in the morning you get to spend more time in conversation around cups of coffee and not whipping yourself into a short-order-cook-syle-breakfast-making-frenzy.  It covers all the bases in one dish: eggs, meat, cheese, vegetables, potatoes...it'll really leaving you feeling satisfied.  Feel free to substitute diced ham for a more "Denver-omelet" style breakfast casserole. 

Sausage Potato Brunch Casserole
4 cups (about 16 oz) frozen diced potatoes ("Country Style Hash browns"), thawed
salt and pepper
1 teaspoon garlic powder
1 pound bulk ground breakfast sausage (or links, casings removed)
1 small onion, finely diced
1/2 green pepper, finely diced
1/4 red bell pepper, finely diced
1/2 cup white button mushrooms, thinly sliced
10 eggs
3/4 cup milk
2 teaspoons hot pepper sauce (i.e. Tobasco), optional
1 cup shredded cheddar cheese
salsa or ketchup for serving, optional

Grease a 9x13 baking dish with cooking spray.  Spread potatoes in an even layer across dish.  Sprinkle surface evenly with garlic powder and season with salt and pepper.  Set aside.

In a large skillet over medium high heat, brown sausage until cooked through.  Crumble and sprinkle evenly over potato layer.  In the same skillet, saute onion until softened, about 5 minutes.  Remove from skillet and set aside.

Return skillet to heat and saute peppers and mushrooms until softened, about 5 minutes.  Add pepper-mushroom mixture to onions, stir together and spread evenly over sausage and potatoes.  Layer 1/2 cup shredded cheese over top.

In a large bowl, whisk together eggs until well combined.  Stir in milk, hot pepper sauce and additional salt and pepper.  Pour egg mixture over top of casserole.  Top with remaining shredded cheese.  At this point, casserole can be covered and refrigerated overnight.

When time to bake, remove from fridge for about 15 minutes.  Bake at 350 degrees for about 1 hour or until eggs are set, cheese is melted and a knife inserted in the middle comes out clean.  Remove from oven and allow to sit for 10-15 minutes before slicing and serving.

Adapted from: Easy Breakfast Casserole Recipe with Sausage and Potatoes