There is something special about a hot breakfast.  I admit we don’t have it often, but when we do it’s a good day.  Breakfast casseroles are a favorite of mine.  I love that they can be made ahead of time and then just popped in the oven for warm, wonderful mornings.

This casserole has all the right stuff – hash browns, sausage, peppers, onions, and of course, cheese.  It’s a perfect combination for breakfast, or dinner.

A few other of our make-ahead favorites include Overnight Sausage and French Toast Casserole, Overnight Blackberry French Toast,  Sausage and Egg Biscuit Casserole, and Eggs Benedict Casserole. Happy Breakfast!

Sausage Hash Brown Breakfast Casserole

2 pounds breakfast sausage
1 small onion, diced
1/2 red bell pepper, diced
1 (30-32 ounce) bag frozen shredded hash browns
8 eggs
2 cups milk
1 teaspoon salt
black pepper to taste
2 cups shredded cheddar cheese

Preheat oven to 350 degrees.
In a large skillet, cook the sausage, drain (reserve 2 tablespoons) and remove to a bowl.  In the reserved sausage grease, cook the onions and peppers until tender.  Remove to a bowl and set aside.  In the same skillet lightly brown the hash browns, adding more oil if needed.

Place the has browns in the bottom of a lightly greased 13 x 9 pan.  Top with sausage, then onions and peppers.  Whisk together the eggs. milk, salt, and pepper.  Pour the eggs over the hash browns and sausage mix in the pan.  Sprinkle with cheese.

*Cover and refrigerate up to 24 hours if making ahead.

Bake uncovered 35-40 minutes.