Ingredients
Equipment
Method
- Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish with cooking spray or oil.
- In a large skillet, cook the breakfast sausage over medium heat until browned, breaking it apart with a spoon. Drain off excess grease.
- Add the diced onion and bell pepper to the skillet with the sausage. Cook until the vegetables are softened, about 5-7 minutes. Stir in 1/2 teaspoon of kosher salt.
- Spread the frozen shredded potatoes evenly in the prepared baking dish. Top with the sausage and vegetable mixture.
- In a large mixing bowl, whisk together the eggs, sour cream, milk, Dijon mustard, and 1/4 teaspoon kosher salt until well combined.
- Pour the egg mixture evenly over the potatoes and sausage in the baking dish.
- Sprinkle the shredded cheddar cheese and black pepper over the top.
- Bake for 45-55 minutes, or until the casserole is set and golden brown. A knife inserted into the center should come out clean.
- Let the casserole rest for 10 minutes before slicing and serving.
Nutrition
Notes
This casserole is naturally gluten-free if you use gluten-free sausage. It can be assembled the night before and refrigerated. If baking from cold, add an additional 5-10 minutes to the baking time.