You know how sometimes you make those mistakes that you look back on and say “I didn’t mean to do that, but I am sure glad I did!”? Those mistakes that occur because you’re on warp speed, and you just need to slow down a notch or two? Well this Sausage and Roasted Red Pepper Egg Bake was born out of one of those mistakes. And a glorious mistake it was… (WARNING: This egg bake is not for the sausage averse…)
While at the cabin this weekend, I was trying to get an egg bake into the oven to feed all of our guests. To be fair, that particular morning I was multitasking as I had several children clamoring for my attention, and the most common words being used by our littles were “I want!” and “why?” (so unlike every other day with young children, right parents?).
I was using the tried and true recipe for Holly’s Make it Your Own Egg Bake, which is always a huge hit. I had previously decided to add a few things (roasted red peppers and shallots) and had them all ready to go. My dear friends do not eat pork, so I had decided to substitute Chicken Sausage for the ham (and I wasn’t stingy with the sausage). I had everything ready, but instead of reading the directions to create the beautiful layers of the original egg bake, I threw most of the ingredients into the bowl and mixed. Oops. Or not.
Turns out the mixture was gorgeous. No layer of cheese per se, but cheese marbled throughout. Sausage, peppers and shallots studding the entire egg bake. Fluffy egg weaves it all together. I did preserve the hash brown crust from the original recipe (and so should you). And the best news? Leftovers of this Sausage and Roasted Red Pepper Egg Bake are fantastic. Truly fantastic.
Sausage and Roasted Red Pepper Egg Bake
Ingredients
- 16 oz hash browns I used Simply Potatoes shredded hash browns
- 1/4 cup butter melted
- 5 eggs
- 1 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 packages sausage links I used Applegate Chicken and Sage Sausage links, cooked and sliced
- 1/2 cup roasted red pepper chopped
- 1/2 cup shallot finely chopped
- 2 cups cheddar cheese shredded
- 1 cup pepper jack cheese shredded
Instructions
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Preheat oven to 425ºF.
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Place the hash browns into a 9 x 13 inch pan.
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Drizzle melted butter over hash browns and then place into preheated oven.
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Bake for 15-20 minutes until hash browns are golden brown and then remove from oven.
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Turn oven down to 350ºF.
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While hash browns are baking, whisk eggs with milk, salt and pepper in a large bowl.
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Add chicken sausage, red pepper, shallots, cheddar cheese and pepper jack cheese to egg mixture.
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Combine well and pour over hash brown layer.
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Bake for 35-40 minutes until well set and egg layer is golden.
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Remove from oven and allow to cool for 10 minutes.
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Cut into squares and serve.
I need to try brown eggs. This is definitely a meal my family would enjoy. Thanks!
Anita-Brown eggs taste the same as white ones, but I do like to buy organic cage-free eggs. And these happened to be brown! Enjoy!
I have company staying this weekend and this looks like just the thing I need to fill their hungry morning tummies!!! I can’t wait to give it a try!! (and I actually have all the ingredients I need…wooohooo no grocery store for me!)
Yay-avoid the grocery store at all costs! Your guests will enjoy-it’s hearty and a perfect way to start the day!
This looks perfect! I dont eat breakfast but love breakfast food for dinner. This would make a great complete meal! Yummy.
We actually made it for dinner the other day! Great minds think alike!
This sounds delicious! I love casseroles like this, so easy and tasty!
I can’t wait to try this with the family! We have chickens so I’m always looking for new ways to use eggs!
Oh, I would LOVE to have chickens! We’re always using eggs!
Now this is a brunch to drool over! Thanks for sharing ladies xo C
Glad you liked! Thanks for visiting!
This looks amazing! I must try this.
Yes! Please do!
This casserole is delicious! It’s a great take on the breakfast casserole without all the bread!!! My family loved it!!!
I’m so glad you liked it!! It’s one of our favorites too!
Can I put the hashbrowns in frozen or do they need to be pre-cooked?
Hi Sandy! I used Simply Potatoes hashbrowns from the refrigerator case. If you are using frozen hash browns, I would thaw them first otherwise you risk a longer cook time and a watery egg bake.
I haven’t tried this yet, but am sure we will love it. I wanted to ask about making this casserole the day before serving. Is this possible, and if so, how would you rebake it the next day?