This is the kind of meal I like to order when I go out to breakfast. I used to make this kind of breakfast at home, but when you have a hungry kid with zero patience, you go for the quick option most of the time. But the great thing about this Breakfast Sausage and Home Fries Casserole is that you can make it the night before, then bake it in the morning!
Once again, I am working with Johnsonville Sausage to create a new recipe for a holiday casserole. For me, the best part of the holiday season is watching my daughter unwrap her Christmas gifts. Paper is ripped and tossed at warp speed. Cats pounce on the discarded ribbons with abandon. I sit there groggy, taking photos and enjoying the ear to ear grins and cries of joy and excitement.
But the minute the rampage subsides, my daughter will turn and look at me, asking “What’s for breakfast?”
This is where having an assembled casserole ready to baked is so wonderful. Whether it is Christmas morning, New Year’s day or any old day, all you have to do is turn on the oven, pop the casserole in and sit back and enjoy your family while it bakes.
I like to buy ready to eat sausage links and patties because of my impatient and hungry child. I used Johnsonville Fully Cooked Original Recipe Breakfast Sausage for this casserole. If you do not eat pork, they also have a delicious turkey breakfast sausage, which will work just fine in this recipe.
If you are making this casserole the night before, assemble it completely, like the photo below.
Cover the casserole tightly with foil and place in the refrigerator until ready to bake.
Cooks Tip: If using a mandolin style slicer for the potatoes, slice them directly into a bowl of cold water. This stops discoloration and will crisp up the potatoes. If cutting by hand, place them into cold water after cutting.
- 1 package Johnsonville Original Recipe Fully Cooked Breakfast Sausage, chopped
- 1 teaspoon fine sea salt
- ¼ – ½ teaspoon Aleppo pepper or crushed red pepper flakes
- ½ teaspoon dried thyme
- 2 russet potatoes (about 2 pounds) peeled, thinly sliced
- 2 garnet yams (about 1½ pounds) peeled, thinly sliced
- 1 red bell pepper, seeded, sliced into matchstick size pieces
- 1 large shallot, thinly sliced
- 2 tablespoons butter, cut into small pieces
- Heat the oven to 350°F
- Coat a 9X13 baking pan non stick cooking spray.
- Mix together salt, pepper and thyme in small bowl.
- Layer ⅓ of both types of potatoes in the bottom of baking pan.
- Sprinkle with ⅓ of the spice mixture.
- Top with ⅓ each of the sausage, peppers and shallots.
- Repeat the layering twice until casserole assembled.
- Place the pieces of butter on top, then cover with foil.
- Bake 40 minutes, remove foil, bake additional 15 - 20 minutes to brown potatoes.
This is a sponsored conversation written by me on behalf of Johnsonville. The opinions and text are all mine.