What To Serve With Waffles: Hashbrown Sausage Bacon Egg Casserole (+More Tasty Recipes!)
Here's what to serve with waffles so you can turn them into a filling and well-rounded breakfast or brunch! From sweet, sticky syrups to savory side dishes, this list has everything you could want! Whether your making your waffles from scratch or popping some Eggo's in the toaster, these recipes will take your breakfast to the next level!
3cupscheddar cheese(grated - set aside 1 ½ cups for topping the casserole)
1tablespoonfreeze dried chives
½teaspoonsalt(to taste)
Help Us Out!If you love a recipe, be sure to come back and share your ratings. This helps future users, and allows me to continue sharing free recipes! Angela
Instructions
Preheat your oven to 375°F (190°C) and lightly grease or spray a 9X13 baking dish with non-stick cooking spray.
In a large skillet over medium heat, cook bacon until crispy, then remove bacon from the skillet. Chop bacon slices and set aside to add as a topping later.
Saute onion for 1-2 minutes, add garlic and saute for 30 seconds, until soft. Add sausage and cook until browned (crumble the sausage as you are cooking). Remove from heat and set aside to cool slightly.
Add the diced red bell peppers and hashbrowns to the skillet and saute for 30 seconds to a minute, then add the refrigerated hashbrowns and sear for 5 minutes.
Transfer the seared hashbrowns to a baking dish and spread evenly with a spatula to make the first layer of the casserole. Transfer the cooked sausage to the baking dish to make the second layer.
In a large mixing bowl, whisk the eggs and pour in the milk. Add sour cream, salt, chives, and half of the grated cheddar cheese. Mix until well combined and pour over the sausage. Add the remaining cheddar cheese and chopped bacon on top.
Cover the casserole dish with foil. Bake at 375°F (190°C) for 40 minutes. Remove foil and continue to bake uncovered for an additional 15-20 minutes, or until the eggs have set.
Remove from the oven when done, slice, and serve immediately.
Notes
Season with fresh ground pepper when serving as it can turn the eggs a grey color if you add it before cooking.
When choosing hash browns, I like to use the 20-ounce package of Simply Potatoes brand fresh hash browns. You may use frozen hashbrowns too, just make sure that they are fully thawed.
To make this casserole ahead of time, you can assemble it the night before, then add the cheese and bake it in the morning.
To store: Keep leftovers in an airtight container in the fridge for up to 4-5 days.
To freeze: Wrap leftovers tightly with plastic wrap and place them in an airtight freezer storage container for 2-3 months. Thaw any frozen leftovers in the fridge overnight before heating.
To reheat: Microwave individual slices for 1-2 minutes or until the casserole slice is heated all the way through. If you need to heat the entire casserole, cover the dish with foil and bake at 375°F (190°C) until warmed to your satisfaction.