Is there anything better than a hot breakfast on Sunday morning?
Something hearty and filling and equally delicious!
The Sunrise Sausage Scramble is quick and easy to make for breakfast, but also perfect for brunch.
Heck, I’ve even made it for dinner!
(and may or may not have had leftovers for breakfast the next morning. Don’t judge.)
♥ 1 lb ground sausage
♥ 1 (10.75 oz) condensed cream of mushroom soup
♥ 3/4 cup milk
♥ 1/4 cup onion, chopped
♥ 1/2 tsp salt
♥ 1/4 tsp pepper
♥ hashbrowns, thawed
♥ 1 cup cheddar cheese
I used Turkey Sausage to make it a little healthier and I couldn’t tell the difference…
However, you can use any kind of ground sausage that you prefer.
I like to use refrigerated hash browns because they are obviously not frozen.
Keeps things simple…no thawing. 😉
Start by browning the sausage.
I use a potato masher to crumble the sausage into small pieces.
In a bowl, chop up the onions and add the milk.
Add the salt.
Add the pepper.
And finally, add the cream of mushroom soup.
Give it a good stir.
Place half of the potatoes into a casserole dish.
Top the potatoes with half the soup/milk mixture.
Add half the crumbled sausage.
Repeat… potatoes, soup mixture, sausage.
Next, bake in the oven at 350* for 30 minutes.
While the casserole is baking, scramble up 7-8 eggs.
And measure out the cheese.
After 30 minutes of baking, remove and add the egg.
Then top it off with cheese.
Bake for an additional 5 minutes, or until the cheese is melted.
Remove and serve warm!
If you have left overs, or you want a variation to the traditional Sunrise Sausage Scramble, make a breakfast burrito out of it! Just throw it into a warm flour tortilla and add a little hot sauce.
Of course I made you an easy print out recipe card! Click on to enlarge and print.