Andouille Sausage Breakfast Casserole
Serves 8
30 mins prep
45 mins cook
75 mins total
This Andouille Sausage Breakfast Casserole is flavor packed with savory smoked andouille sausage, tender hashbrown potatoes, fluffy eggs, vibrant bell peppers, and gooey melted cheese. Baked to golden perfection, this casserole is the ultimate crowd-pleaser for brunches and holiday mornings!
Preheat your oven to 375°F . Grease a 9x13-inch baking dish with cooking spray or butter.
Sear the sausage: Heat olive oil in a large skillet over medium heat. Add the andouille sausage and cook until browned (about 3-4 minutes). Add to the baking dish.
Add the thawed potatoes to the pan. Salt and pepper to taste. Cook over medium high heat for 3-4 minutes until browned on all sides. Pour into the baking dish.
Add the onion and bell peppers to the skillet and sauté until softened (about 5 minutes). Salt and pepper to taste. Add to the baking dish.
Make the Egg Mixture: In a large bowl, whisk together the eggs, milk, seasonings and 1/2 cup of shredded cheese. Pour the egg mixture over the sausage and hash browns. Mix everything.
Bake: Cover with foil and bake for 25 minutes. Remove the foil, add the remaining 1 cup of cheese on top and bake for an additional 15-20 minutes, or until the eggs are set and the top is golden brown.
Serve: Let the casserole cool for 5-10 minute. before slicing. Garnish with sliced green onions. Cut into squares, serve and enjoy!
To Make ahead: this can be prepared the day before and baked the next day. Assemble the casserole, cover and refrigerate up to 24 hours. Bake as directed, adding an extra 10 minutes.
