Near the end of the school year, all the teachers hosted a Parent Appreciation breakfast. I signed up to bring a breakfast casserole. Since I'd never made one before, I made my family one on Saturday to test out the recipe. I'm so glad I did, because it turned out great!
I added mushrooms to the "real" casserole and that version was my favorite. Green peppers definetly deserve a spot in this recipe too.
I have to make this again because the picture is sad, but don't be fooled.....this casserole was really tasty!
**This is a make-the-night-before dish, so plan ahead! It's perfect for feeding company.
1 lb spicy pork sausage
1/4 cup onion, chopped
1/2 cup mushrooms, chopped (optional)
1/4 cup green peppers, chopped (optional)
2 1/2 cups frozen diced hash brown potatoes
1 3/4 cups milk
1 cup Original Bisquick mix
1/4 teaspoon salt
1/4 teaspoon pepper
2 cups shredded cheddar cheese
Spray a 13x9 glass casserole dish with cooking spray.
In a skillet, cook sausage, green peppers, mushrooms and onion over medium heat for 5 minutes. Stir in potatoes. Cook another 5-7 minutes, until the sausage is cooked through and the potatoes are slightly browned.
Drain the mixture onto paper towels, then spoon into the casserole dish.
In a medium bowl, stir eggs, milk, Bisquick and salt and pepper until well blended. Stir in cheese.
Pour over the sasuage mixture and mix well.
Cover with foil and refrigerate for 8 hours.
Heat oven to 350º and bake casserole for 45 minutes. Uncover and make another 10 or 15 minutes (until a knife inserted into the middle comes out clean)
Serve with your favorite hot sauce, salsa and sour cream.