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Sunrise Casserole

Sunrise Casserole

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The Kitchen at Johnsonville Sausage

Assemble this egg, sausage, hash brown, and cheese casserole in the evening, refrigerate it overnight, then bake it in the morning.

Ingredients {{adjustedServings}} servings

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Original recipe yields 16 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 304 kcal
  • 15%
  • Fat:
  • 20.1 g
  • 31%
  • Carbs:
  • 14.4g
  • 5%
  • Protein:
  • 17.3 g
  • 35%
  • Cholesterol:
  • 143 mg
  • 48%
  • Sodium:
  • 794 mg
  • 32%

Based on a 2,000 calorie diet

Directions

  1. Arrange sausages on an ungreased 15-in. x 10-in. x 1-in. baking pan. Bake at 375 degrees F 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.
  2. 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.
  3. Remove from refrigerator 30 minutes before baking. Bake, uncovered at 350 degrees F for 65 to 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.
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Reviews

vegasguy
18
3/1/2014

It was very delicious. I made it the morning of the meal rather than the night before. Added a teaspoon of nutmeg. I was wondering how much cheese to put in as it is called for in step 2 but does not have any quantity called out or type. I went with 1.5 cups of a fat free cheddar and topped the whole thing off with fat free sour cream. I would make it again in a heartbeat.