all hail the breakfast casserole
Spicy Sausage, Egg & Potato Casserole
1 pound mild ground pork sausage
1 pound hot ground pork sausage
6 slices of white bread (I've also used Hawaiian sweet rolls, cut in half!)
4 tablespoons butter, softened
2 tablespoons Dijon mustard
1 onion chopped
1 (30-ounce) package frozen hash browns
1 cup cheddar cheese, shredded
6 large eggs
2 cups milk
1 tablespoon parsley
1 teaspoon paprika
1 teaspoon red pepper flakes
1 1/2 teaspoons salt
pickled jalapeños, to taste
In a large skillet over medium-high heat, brown your sausage until it is browned and crumbly.
Add in your onions and sauté a few minutes until they’re tender. Then stir your hash browns right inside the skillet along with a big pinch of both salt and pepper.
Preheat oven to 350 degrees and lightly greased 13- x 9-inch baking dish.
Layer bread on bottom of baking dish. Slather bread with butter and Dijon mustard.
Stir together sausage mixture with cheese and cheese and pour over bread.
Whisk together eggs, milk, and remaining seasonings. Pour evenly over potato mixture.
Top with jalepenos.
Bake for 35 to 40 minutes.