Sunrise Breakfast Sausage Links Easter Casserole Recipes

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EASTER BREAKFAST CASSEROLE



Easter Breakfast Casserole image

This is looked forward to every Easter, it is so delicious!

Provided by Stephanie

Categories     Breakfast and Brunch     Potatoes

Time 1h40m

Yield 12

Number Of Ingredients 7

1 pound bacon
¼ cup diced onion
¼ cup diced green bell pepper
3 cups shredded Cheddar cheese
8 eggs
2 cups milk
1 (16 ounce) package frozen hash brown potatoes, thawed

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 7x11 inch casserole dish.
  • Fry the bacon in a large, deep skillet over medium-high heat until evenly browned, about 10 minutes. Drain on a paper towel-lined plate. Crumble.
  • In a large bowl beat together eggs and milk. Mix in cheese, bacon, onion and green pepper. Stir in the thawed hash browns. Pour mixture into prepared casserole.
  • Cover with aluminum foil and bake in preheated oven for 45 minutes. Uncover and bake for another 30 minutes until eggs have set.

Nutrition Facts : Calories 281.3 calories, Carbohydrate 9.9 g, Cholesterol 170.6 mg, Fat 21 g, Fiber 0.6 g, Protein 18 g, SaturatedFat 10.1 g, Sodium 537.6 mg, Sugar 2.6 g

SUNRISE CASSEROLE



Sunrise Casserole image

This fantastic recipe brings together hash browns, fluffy eggs, and fantastic Johnsonville Breakfast Sausage. It's sure to be a family favorite.

Provided by Johnsonville Sausage

Categories     Breakfast

Time 1h40m

Yield 16 serving(s)

Number Of Ingredients 11

2 (12 ounce) packages Johnsonville Original Recipe Ground Breakfast Sausage
9 eggs
3 cups milk
1 1/2 teaspoons ground mustard
1 teaspoon salt
1/2 teaspoon pepper
1 (30 ounce) package frozen country-style hash browns, thawed
2 cups shredded 4-cheese Mexican blend cheese
1/2 cup diced red bell pepper
1/3 cup thinly sliced green onion
salsa (optional) or picante sauce (optional)

Steps:

  • Arrange sausages on an ungreased 15-in. x 10-in. x 1-in. baking pan.
  • Bake at 375ºF for 15-20 minutes, turning links once or until sausage is cooked through and lightly browned; drained.
  • Allow to cool slightly.
  • Slice sausage into 1/4 -inch coins.
  • In a large bowl, whisk eggs, milk and seasonings.
  • Add sausage, hash browns, cheese, bell pepper and onions.
  • Pour into a greased 13-in. x 9-in. x 2-in. baking dish.
  • Cover and refrigerate overnight.
  • Remove from refrigerator 30 minutes before baking.
  • Bake, uncovered at 350ºF for 65-70 minutes or until a knife inserted in the center comes out clean.
  • Let stand 10 minutes before serving.
  • Serve with salsa or picante sauce.

Nutrition Facts : Calories 276.2, Fat 16.1, SaturatedFat 6.1, Cholesterol 128.3, Sodium 578.1, Carbohydrate 22.4, Fiber 1.9, Sugar 1.9, Protein 10.3

SUNRISE BREAKFAST SAUSAGE LINKS EASTER CASSEROLE



Sunrise Breakfast Sausage Links Easter Casserole image

This is a Johnsonville recipe that takes a little extra prep time but is well worth the effort. Give this one a shot for a holiday or special breakfast/brunch occassion.

Provided by Hop Sings Prarie Di

Categories     Breakfast

Time 1h30m

Yield 12-15 serving(s)

Number Of Ingredients 10

2 (12 ounce) packages johnsonville* original breakfast sausage links
9 eggs
3 cups milk
1 1/2 teaspoons ground mustard
1 teaspoon salt (optional)
2 (20 ounce) packages refriderated shredded hash browns
2 cups shredded cheddar cheese
1/2 cup diced sweet red pepper
1/3 cup thinly sliced green onion
2 cups salsa (optional) or 2 cups picante sauce (optional)

Steps:

  • Place sausage on a 15in. x 10in. x 1in. baking pan.
  • Bake at 375 degrees F for 15-20 minutes or until sausage is no longer pink, turning once, drain and slice into quarter inch coins.
  • In a large bowl, combine the eggs, milk, mustard, salt and pepper.
  • Add the hash browns, sausage, cheese, sweet red pepper and green onions; mix well.
  • Pour into a greased 13in. x 9in. x 2in. baking dish.
  • Cover and refrigerate overnight.
  • Remove from the refrigerator 30 minutes before baking.
  • Bake, uncoverered, at 350 degrees F for 65-70 minutes or until set and golden brown.
  • Let stand for 10 minutes before serving.
  • Serve with salsa or picante sauce if desired.

Nutrition Facts : Calories 425, Fat 24.1, SaturatedFat 8.3, Cholesterol 167.8, Sodium 526.5, Carbohydrate 37.4, Fiber 3.3, Sugar 2, Protein 14.4

SUNRISE BREAKFAST CASSEROLE



Sunrise Breakfast Casserole image

Cook sausage according to package directions. Cool slightly; cut into ½-inch pieces. In a large bowl, combine the eggs, milk, mustard, salt and pepper. Stir

Provided by Parade Chef Jon Ashton

Time 30m

Yield 12

Number Of Ingredients 12

2 packages (12 oz each) Johnsonville® Original breakfast sausage links
9 eggs
3 cups milk
1-½ tsp ground mustard, or 1 Tbsp Dijon mustard
1 tsp salt
½ tsp pepper
1 package (30 oz) frozen Ore-Ida® hash browns, thawed
2 cups (8 oz) Sargento® shredded 4-Cheese Mexican blend cheese
½ cup red bell pepper, chopped
⅓ cup green onions, sliced
Additional shredded 4-Cheese Mexican blend cheese, optional
Salsa, optional

Steps:

  • Cook sausage according to package directions. Cool slightly; cut into ½-inch pieces. In a large bowl, combine the eggs, milk, mustard, salt and pepper. Stir in the hash browns, cheese, peppers, onions and sausage. Transfer to a greased 13-in. x 9-in. baking dish. Sprinkle with additional cheese if desired. Bake at 350°F for 50-55 minutes or until set. Serve with salsa if desired.

Nutrition Facts :

COWBOY BREAKFAST CASSEROLE



Cowboy Breakfast Casserole image

This cowboy breakfast casserole recipe is full of all the amazing flavors that make breakfast delicious. Piles of eggs, bacon, onion, plenty of vegetables an cheese, this filling breakfast casserole is all you will need for the day. Any left overs? Warm and serve with dinner! A perfect make ahead or take with savory breakfast casserole that will keep you full and happy.

Provided by Trisha Haas - Salty Side Dish

Categories     Breakfast     Casseroles

Time 1h10m

Number Of Ingredients 17

6 slices bacon
1/2 cup diced onion
2 russet potatoes (peeled and diced)
1 green pepper (chopped)
1 red pepper (chopped)
1/4 cup water
1 cup black beans (drained and rinsed)
3 green onions (chopped)
1/2 teaspoon chili powder
1/2 teaspoon salt
1/4 teaspoon cumin
1/4 teaspoon paprika
1/4 teaspoon ground pepper
10 eggs
1/4 cup half and half
1 cup shredded cheddar cheese
1 cup shredded Monterey jack cheese

Steps:

  • Preheat oven to 350.
  • In a large skillet, cook slices of bacon until crispy. Remove cooked bacon from pan, drain excess grease on paper towels and cool before crumbling. Set crumbled bacon aside.
  • In the same pan with the bacon grease, add chopped onion, tiny diced potatoes, and chopped up green and red peppers. Heat all together for about 5 minutes on medium heat until onion is tender.
  • Add water and cover pan.
  • Heat vegetable mixture for 10-12 minutes, stirring occasionally until potatoes are soft and tender.
  • Remove from heat and add drained black beans, green onion, cooked bacon and all of the spices. Mix well.
  • In a separate mixing bowl, combine eggs and half and half. Whisk together well.
  • Fold in half of each of the shredded cheese and pour entire mixture over the vegetables in the skillet.
  • Use a spatula to evenly distribute the eggs and sprinkle top with remaining shredded cheese.
  • Bake cowboy breakfast casserole for 30 minutes or until center is set.
  • Let casserole stand for 10 minutes before serving.

Nutrition Facts : ServingSize 1 g, Calories 336 kcal, Carbohydrate 20 g, Protein 21 g, Fat 19 g, SaturatedFat 9 g, Cholesterol 270 mg, Sodium 561 mg, Fiber 4 g, Sugar 3 g, UnsaturatedFat 9 g

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