Sunrise Casserole Recipe - Allrecipes.com
Sunrise Casserole Recipe
  • READY IN ABOUT hrs

Sunrise Casserole

Recipe by  

"Assemble this egg, sausage, hash brown, and cheese casserole in the evening, refrigerate it overnight, then bake it in the morning."

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Ingredients Edit and Save

Original recipe makes 16 servings Change Servings
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  • PREP

    30 mins
  • COOK

    1 hr 10 mins
  • READY IN

    1 hr 40 mins

Directions

  1. Arrange sausages on an ungreased 15-in. x 10-in. x 1-in. baking pan. Bake at 375 degrees F for 15-20 minutes, turning links once or until sausage is cooked through and lightly browned; drained. Allow to cool slightly. Slice sausage into 1/4 -inch coins.
  2. In a large bowl, whisk eggs, milk and seasonings. Add sausage, hash browns, cheese, bell pepper and onions. Pour into a greased 13-in. x 9-in. x 2-in. baking dish. Cover and refrigerate overnight.
  3. Remove from refrigerator 30 minutes before baking. Bake, uncovered at 350 degrees F for 65 to 70 minutes or until a knife inserted in the center comes out clean. Let stand 10 minutes before serving. Serve with salsa or picante sauce.
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Reviews More Reviews

Mar 01, 2014

It was very delicious. I made it the morning of the meal rather than the night before. Added a teaspoon of nutmeg. I was wondering how much cheese to put in as it is called for in step 2 but does not have any quantity called out or type. I went with 1.5 cups of a fat free cheddar and topped the whole thing off with fat free sour cream. I would make it again in a heartbeat.

 
Dec 15, 2014

Perfect and delicious! Brought it to a work brunch and everyone asked for the recipe. I used ground sausage (Jimmy Deans Country Style) instead of links. It took me closer to 80 minutes to bake through. I'd definitely make again.

 
Feb 05, 2015

My husband loved these eggs. I made with ground pork instead of sausage. I did not let sit overnight. The next time I make it I am going to omit the potatoes. I would rather have crispy hash browns on the side

 
Apr 16, 2015

First - this was very good! I only want to criticize the recipe. 1. The list of ingredients says "Ground Breakfast Sausage" and then in the instructions it says "Arrange sausages ... turning links" - it doesn't really matter but there should be consistency. I used links (that's what I had on hand), took the skin off before cooking and cut them after coking. Ground sausage, crumbled would have been better - able to be more evenly distributed in the mixture. 2. The amount that comes from all these ingredients will overflow the "13-in. x 9-in. x 2-in. baking dish" and a larger one should be specified. This is important because you don't want to be pouring it and find out then that it won't fit. 3. The baking time of 30 minutes is grossly insufficient. I wasn't doing the refrigerate overnight thing and so the mixture was room temperature and it still took over one hour to get done. So, again, this was very good. No one had to be forced to eat it and it was all eaten.

 
Apr 05, 2015

I liked the recipe as is. I used Johnsonville's precooked breakfast sausages and halved the recipe which took 40 minutes to bake.

 

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Nutrition

  • Calories
  • 304 kcal
  • 15%
  • Carbohydrates
  • 14.4 g
  • 5%
  • Cholesterol
  • 131 mg
  • 44%
  • Fat
  • 20.1 g
  • 31%
  • Fiber
  • 0.9 g
  • 4%
  • Protein
  • 17.3 g
  • 35%
  • Sodium
  • 793 mg
  • 32%

* Percent Daily Values are based on a 2,000 calorie diet.

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