Sunrise Casserole

Sunrise Casserole

"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

1 h 40 m servings 304 cals
Serving size has been adjusted!
Original recipe yields 16 servings

Nutrition

  • Calories:
  • 304 kcal
  • 15%
  • Fat:
  • 20.1 g
  • 31%
  • Carbs:
  • 14.4g
  • 5%
  • Protein:
  • 17.3 g
  • 35%
  • Cholesterol:
  • 131 mg
  • 44%
  • Sodium:
  • 793 mg
  • 32%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

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  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

Read all reviews 13
  1. 17 Ratings

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Most helpful positive review

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 doe...

Most helpful critical review

I made this recipe as written, except I used ground pork sausage because we raise our own pigs and had that on hand. I personally found there to be too many potatoes and not enough eggs and che...

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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 doe...

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 ...

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 has...

I've made this a few times for guests and morning football games. I use tots instead of hash browns, ground pork sausage, and a squirt of yellow mustard. It's always a hit. Seems to take a bit l...

My family loves this especially my teenage boys...when they have their buddies sleep over this is my go-to-breakfast-for-a-crowd! If I have time I assemble at night, but usually I don't so I j...

This was easy to throw together. It was also delicious. Served with salsa. It was amazing. I will be making this again.

My new go-to recipe for breakfast guests! I used 1 pound of ground sausage and refrigerated hash browns. I omitted the peppers to make it more kid friendly, and it still had plenty of flavor. I ...

I made this recipe as written, except I used ground pork sausage because we raise our own pigs and had that on hand. I personally found there to be too many potatoes and not enough eggs and che...

So delicious. I have made it without refrigerating overnight and it still turns out fabulous. I always use crumbled Bob Evans Italian sausage.