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Looking for an easy breakfast that the entire family will love? This Fajita Breakfast Casserole with sausage, onions and peppers can be prepared the night before so all you have to do in the morning is pop it in the oven, then sit back and enjoy your coffee. Not only that, it’s the one time the kids won’t complain about eating veggies for breakfast!
Updated: The original version of this recipe didn’t include sausage. However, last time I made it, I threw some spicy sausage in and it gave the casserole a little something extra. I also took out one cup of the hashbrowns, using three cups instead of four. If you’ve made this recipe in the past, you’ll definitely want to try the new version!
Nobody likes dirty dishes and there are certain recipes that always have me dreading the dishes before I even start cooking. One thing I’ve found is that the cheesier the dish, the worse the cleanup so I try to make sure I’m prepared ahead of time. When I wanted to make my Fajita Breakfast Casserole With Sausage recently, I had a plan. I was going to shop for the ingredients I needed at Target so that I could pick up cleaning supplies too. Scotch-Brite® Scrub Dots were going to help make my life a little easier!
Since I already use Scotch-Brite™ Brand sponges on a regular basis, I knew I was going to like these Scotch-Brite® Scrub Dots sponges.
First I grabbed a pack of the Scotch-Brite® Heavy Duty Scrub Dots Sponges. Because they’re heavy duty, they’d be great for cleaning the baked on mess that my Fajita Breakfast Casserole leaves behind. The Scotch-Brite® Non-Scratch Scrub Dots Sponges also went in the cart because I needed something that would be safe to use on my non-stick pots and pans. Plus I can use it on the stove top and counters too. It’s kind of an all-in-one and I love that I can use it almost anywhere!
I picked up the Scotch-Brite® Non-Scratch Scrub Dots Dishwand while I was there too. I’ve never had a sponge with the dish liquid built right in and I thought it was pretty cool. It makes doing dishes that much easier, something I’m totally on board with!
Now that I knew I’d be able to clean up the mess, I was ready to get cooking! The great thing about this recipe is that it can be prepared the night before so that in the morning you just pop it in the oven and sit back and enjoy your coffee.
This also gets the day off to a healthy start. My kiddos don’t even mind eating veggies for breakfast when they’re part of my fajita breakfast casserole!
Fajita Breakfast Casserole With Sausage, Onions And Peppers
Edited to include: Cook two spicy sausage links over medium heat. Cut into small pieces and set aside.
Dice onions and peppers, then saute in olive oil for about three minutes over low heat.
Add the mushrooms and saute for another minute or so.
Remove from heat. Line the bottom of a 9×13 glass baking dish with frozen hash browns.
Layer the veggie mixture over the top, then top with sausage.
In a medium sized mixing bowl, whisk the eggs and milk together.
Don’t forget to add the cheddar!
Pour the egg mix over the sausage, veggies and hash browns.
If you like your egg casseroles extra cheesy, feel free to sprinkle more cheese over the top. Bake at 375° for 40-45 minutes, until the edges turn a golden brown.
I love that I was able to make it the night before because I’m way too tired in the mornings to actually prepare a real meal. Once the casserole was finished, all I had to do was add fruit on the side. Breakfast was ready!
The best part was that we had leftovers and breakfast was taken care of for the next morning too! I love any recipe that makes my life easier, especially when it tastes this yummy!
- 10 eggs
- 1/2 cup milk
- 1 cup shredded cheddar, separate
- 3 cups frozen hash browns
- 2 spicy Italian sausage links
- One each of:
- Medium onion
- Green pepper
- Red pepper
- Yellow pepper
- 8 oz mushrooms
- 1 tbsp olive oil
- salt and pepper to taste
- Preheat oven to 375
- Chop onion and peppers
- Slice mushrooms
- Cook sausage over medium heat until cooked through. Cut into smaller pieces and set aside.
- Saute onions and peppers in olive oil for three minutes
- Add mushrooms and saute for one more minute
- Cover the bottom of a 9x13 glass baking pan with frozen hash browns
- Top with vegetables and sausage
- Add salt and pepper to taste
- Whisk eggs and milk together in a bowl
- Add 3/4 cup cheese to egg mixture
- Pour over vegetables
- Bake at 375 for 40-45 minutes
- Top with 1/4 cup cheese. Bake until just melted.
- Serve hot.
Amount Per Serving: Calories: 218Saturated Fat: 5gCholesterol: 161mgSodium: 263mgCarbohydrates: 10gSugar: 1gProtein: 11g
My new sponge passed the test with flying colors and now I’m ready for the next casserole. The non-scratch sponge worked great for cleaning up the other messes around the kitchen. I’d already used it earlier when my clumsiness kicked in and one poor egg paid the price. Oops!
It’s also perfect for general clean-up and safe to use on counters and sinks.
I love anything that makes cleaning easier so I’m really glad to have discovered these Scotch-Brite® Scrub Dots Sponges. Now I don’t have to dread those dirty dishes quite so much!
What recipes do you make that leave behind a big mess? Do you have any good hacks for cleaning up afterwards?
Want more breakfast ideas? Check out these yummy recipes…