Ingredients
Equipment
Method
- Preheat your oven to 375°F (190°C). Grease a 9x13 inch baking dish with cooking spray or olive oil.
- In a large skillet over medium-high heat, cook the breakfast sausage, breaking it up with a spoon, until browned and cooked through. Drain off any excess grease.
- Add the diced onion and red bell pepper to the skillet with the sausage. Cook until the vegetables are softened, about 5-7 minutes. Stir in 1/4 teaspoon of the kosher salt.
- In a large bowl, whisk together the eggs, sour cream, milk, Dijon mustard, remaining 1/2 teaspoon kosher salt, and black pepper until well combined.
- Spread the frozen shredded potatoes evenly in the bottom of the prepared baking dish. Top with the sausage and vegetable mixture.
- Pour the egg mixture evenly over the potatoes and sausage. Sprinkle the shredded cheddar cheese over the top.
- Bake for 40-50 minutes, or until the casserole is set and the cheese is melted and lightly golden. You can insert a knife into the center to check for doneness; it should come out clean.
- Let the casserole rest for 10 minutes before slicing and serving. This allows it to set up properly.
Notes
This casserole can be assembled the night before and refrigerated. Add an extra 5-10 minutes to the baking time if baking directly from the refrigerator. For a spicier kick, add a pinch of red pepper flakes to the egg mixture.