Sunrise Cassarole

I made this breakfast cassarole for Christmas Day and then again for New Years Day - it was very yummy and my family loved it. Plus, it was easy because you make it ahead of time, like the day before! Just be sure to give yourself enough time in the morning to cook it. It has to set for 30 minutes and then bake for an hour. I made the whole thing and we had leftovers for three days, which reheat great in the microwave. The original magazine article said it only costs $1.33 per serving! Tastes great with fresh salsa!


Johnsonville® Sunrise Casserole

2 pkgs. (12 oz. each) Johnsonville® Breakfast Sausage Links
9 eggs
3 cups milk
1-1/2 tsp. ground mustard
1 tsp. salt
1/2 tsp. pepper
2 pkgs. (20 oz. each) refrigerated shredded hash browns
2 cups (8 oz.) shredded cheddar cheese
1/2 cup diced sweet red pepper
1/3 cup thinly sliced green onions
2 cups salsa or picante sauce, optional

Directions:
Slightly brown the sausage and slice into 1/4 inch coins (or substitute chub sausage and crumble it).

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 13x9x2 inch baking dish. Cover and refrigerate overnight.

Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350˚F for 65-70 minutes or until set and golden brown. Let stand 10 minutes before serving. Serve with salsa or picante sauce if desired.

Yield: 12 servings