Breakfast Casserole

This morning I had to take a breakfast casserole to a brunch to feed 20 ladies. I went on-line and found this one, which turned out to really be a keeper. I think the ladies liked it because it wasn’t so “eggy” because of the potatoes and bread in it, it had more substance and different flavors. Several wanted the recipe so here it is.  Great for holiday mornings because you make it the night before and bake it in the morning. So easy.

1 lb Jimmy Dean Mild Sausage

1 medium onion, diced

1 medium green bell pepper ( I used a 5 oz can of diced green chiles instead of the bell pepper)

1 (2 lb) package Southern Style Frozen Potatoes, thawed

2 tables garlic, chopped

6 slices of either Texas Sliced Toast or French bread sliced (if using French Bread, it will take more than 6 slices) Enough to put side by side in the bottom of a deep 9×13 pan.

butter, as needed

seasoned salt to taste

8 eggs

3 cups milk

4 cups shredded cheddar cheese

Brown the sausage till done and then add onion and potatoes with garlic and green chiles or bell pepper, or both pepper and chiles.

Mix it all up in skillet and cook onion is clear and soft. Take off heat and set aside.

Spray a deep 9×13 pan with Pam. Butter the bread and lay, butter side up in the pan. Layer all of the meat/potato mixture over bread. sprinkle the cheese over this mixture.

Mix eggs and milk together and pour over the top. Cover and refrigerate overnight or at least 5-6 hours. Bake at 350 for about 1 hour and 15 to 30 minutes. Take out of oven and let sit for 10 minutes before serving, giving it time to set up before dishing out. 


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