Recipe by The Kitchen at Johnsonville Sausage
"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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2 (12 ounce) packages
Johnsonville® Original Recipe Ground Breakfast Sausage
1 1/2 teaspoons
1 (30 ounce) package
frozen country-style hash browns, thawed
shredded 4-cheese Mexican blend cheese
diced red bell pepper
thinly sliced green onions
Salsa or picante sauce
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.
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.
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
Very good. Liked all the vegetables.
Made 1/2 recipe and only 1 cup milk
This was very good! 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 came from all these ingredients overflowed the "13-in. x 9-in. x 2-in. baking dish.
3.It took over one hour to get done.
So, again, this was very good.
I liked the recipe as is. I used Johnsonville's precooked breakfast sausages and halved the recipe which took 40 minutes to bake.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
Calories from Fat: 181
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