Ingredients
-
3/4
-
1
-
4
-
1
-
1
-
6
-
1/3
-
1/4
-
1/4
-
1/4
-
20
-
2
-
6
-
-
Directions
Jo Cooks’ Sausage Potato Breakfast Casserole, I love to make breakfast casseroles because there’s always leftovers used almond milk and couldn’t tell the difference Recipe courtesy of Jo Cooks , I love to make breakfast casseroles because there’s always leftovers used almond milk and couldn’t tell the difference Recipe courtesy of Jo Cooks
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Steps
|
1
Done
|
Preheat Oven to 400. |
|
2
Done
|
Heat a Large Skillet Over Medium-High Heat. Add the Sausage and Cook Until It's No Longer Pink, Crumbling With a Spoon. Transfer the Sausage to a Plate and Set Aside. |
|
3
Done
|
in the Same Skillet, Add the Onion and Mushrooms and Cook Until Onion Is Soft and Mushrooms Have Cooked Down. |
|
4
Done
|
Add Bell Peppers and Stir. Cook Until Bell Peppers Soften a Bit. |
|
5
Done
|
in a Small Bowl, Whisk the Eggs With the Milk, Salt, Pepper, and Red Pepper Flakes. |
|
6
Done
|
Add the Sausage to the Vegetables, Add the Potatoes, 1 1/2 Cups of the Mozzarella Cheese, the Egg Mixture, and About 3/4 Cup of the Chopped Green Onions and Stir Everything Together Until Well Combined. |
|
7
Done
|
Pour the Mixture Into a 9x13 Inch Baking Dish and Sprinkle Remaining Mozzarella Over Top. Bake For 30 Minutes or Until Slightly Browned (mine Was Bigger So I Baked a Little Longer). |
|
8
Done
|
Sprinkle With Remaining Green Onions and Serve. |
