Ingredients
Equipment
Method
- Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish with cooking spray or oil.
- In a large skillet over medium-high heat, cook the breakfast sausage, breaking it up with a spoon, until browned. Drain off any excess grease.
- Add the diced onion and bell pepper to the skillet with the sausage. Cook until the vegetables are softened, about 5-7 minutes. Stir in 1/2 teaspoon of kosher salt.
- Spread the frozen shredded potatoes evenly in the prepared baking dish.
- In a large mixing bowl, whisk together the eggs, sour cream, milk, Dijon mustard, remaining 1/4 teaspoon kosher salt, and black pepper until well combined.
- Stir in the cooked sausage mixture and 1 cup of the shredded cheddar cheese into the egg mixture.
- Pour the egg and sausage mixture evenly over the shredded potatoes in the baking dish.
- Sprinkle the remaining 1/2 cup of cheddar cheese over the top.
- Bake for 45-55 minutes, or until the casserole is set and golden brown. A knife inserted near the center should come out clean.
- Let the casserole rest for about 10 minutes before slicing and serving.
Notes
This casserole can be assembled the night before and refrigerated. Bake as directed, adding a few extra minutes to the cooking time if baking directly from the refrigerator.