A hearty egg, potato, and smoked-sausage bake. Smoke the sausage ahead (or use store-bought smoked sausage); the casserole bakes in the oven. Assemble the night before for an easy morning.
Ingredients
- 6 eggs
- ½ cup milk
- 3 cups frozen hash browns or diced potatoes
- 1½ cups smoked sausage, chopped
- 1½ cups shredded cheddar
- ½ onion, diced
- ½ bell pepper, diced
- 1 tsp Smokehouse rub, ½ tsp salt
- 1 tbsp rendered tallow or lard
Instructions
- Crisp the potatoes, onion, and pepper in the tallow until golden. Let cool slightly.
- Whisk the eggs with the milk, Smokehouse rub, and salt.
- Stir the potato mixture, sausage, and half the cheese into the eggs, then pour into a foil pan and top with the remaining cheese.
- Bake at 350°F for about 40 minutes until set in the center.
Make-Ahead & Storage
Assemble and refrigerate overnight (ideal) or freeze up to 2 months. Bake from the fridge ~40 minutes; from frozen, ~60 minutes. Smoker option: 350°F for about an hour.
Notes
The rendered tallow or lard adds real richness to the potatoes. A full-smoker "fatty" — a bacon weave around sausage and this filling — is the showpiece version.