Turkey Sausage Hash Brown Breakfast Casserole
Ingredients
- 1 ½ Ibs turkey
- 2 tbsp olive oil
- ½ tsp onion powder
- 30 oz diced, frozen hash browns
- 1 red pepper, chopped
- salt and pepper to taste
- ½ tsp garlic powder
- 2 cups cheddar cheese, grated
- 6 large eggs, whisked
- 1½ cups cups milk (2% or 3%)
- Tabasco, few dashes or to taste
- Chives to garnish
Instructions
- Spray a 9x13" casserole dish and set aside. Remove turkey sausage from their casings and cook in 1 Tbsp. olive oil in a large non-stick fry pan, season with salt, pepper and 1/2 tsp. onion powder. Cook until browned and cooked through. Remove from pan and place in a large bowl.
- Add the other Tbsp. olive oil and saute onion and red pepper, season with salt and pepper. Cook until translucent and tender, do not brown. Remove to the bowl with the sausage.
- Cook hash browns according to package until browned and heated through, season with salt and pepper. Toss in bowl with sausage and vegetables. Add 1 1/2 cups cheese and toss well. Pour into the prepared dish.
- Meanwhile preheat oven to 350℉.
- Whisk together milk, eggs, garlic powder, Tabasco sauce and 1/2 tsp. salt. Pour evenly over the turkey mixture. Top with remaining cheese.
- Bake 350℉ for 40-45 min. Let cool for 5-10 min., garnish with chives, then slice and serve.
Notes
If making ahead of time, have the sausage, veggies, and hash browns prepped and cooked. Pour them into the casserole with the cheese and cover. Then before going in the oven pour on the egg/milk mixture and bake.
Can also be frozen, thaw in refrigerator and then bake to warm through, 350F for 20-25 min.
Lasts up to three days in the fridge once baked.