SUNNY'S EASY BREAKFAST COTTAGE PIE

Sunny's Easy Breakfast Cottage Pie image

Provided by Sunny Anderson

Time 1h15m

Yield 6 to 8 servings

Number Of Ingredients 13

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Ingredients

2 tablespoons vegetable oil or unsalted butter
1 pound maple-flavored and/or spicy breakfast sausage (loose in the large tube)
2 links (8 ounces) Mexican chorizo
One 14-ounce bag frozen fire-roasted or charred onions and peppers, chopped
Kosher salt and freshly ground black pepper
1 cup shredded mozzarella cheese
6 slices American cheese
One 16-ounce bag frozen shredded hash browns, thawed
4 tablespoons salted butter, melted
2 tablespoons steak rub or BBQ seasoning blend
Kosher salt and freshly ground black pepper
Hot sauce, such as Cholula or Frank's, for serving, optional
6 to 8 sunny-side up eggs, for serving, optional

Steps:

Preheat the oven to 400 degrees F.
For the bottom layer: In a large pan on medium-high heat, add the oil, sausage and chorizo. Using a wooden spatula or, even better, a wired and wavy potato masher, break up the chorizo and sausage until they are homogenous and resemble ground beef in its tiniest form. Once broken down, continue to cook until the sausage is cooked through and orange fat is rendered from the chorizo, 10 to 12 minutes. Using a slotted spoon to drain off excess fat, transfer the mixture to an 8-by-8-inch casserole dish.
For the middle layer: In the same pan with the remaining fat from the meat, quickly add and saute the onions and peppers with a pinch of salt and pepper until tender and the moisture from being frozen is cooked out, 5 to 8 minutes. As before, use a slotted spoon to transfer the pepper/onion mixture to the casserole dish, draining off excess fat, and evenly spread this mixture over the top of the meat layer.
Next, evenly layer the mozzarella cheese over the vegetables. Then use the American cheese slices to create another layer, pressing down once done to make everything level and compact.
For the top layer: In a large bowl, add the hash browns, butter, steak rub and remaining fat from the pan. Season generously with salt and pepper and toss to coat. Sprinkle this layer on top of the cheese and gently press down, but not too tight so steam can escape.
Bake, uncovered, until the top is golden brown, 25 to 30 minutes. Serve with a shake of hot sauce or sunny-side up eggs over the top.

*** Explore more Sunny's Easy Breakfast Cottage Pie Recipes »

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Aleta Lanzillo

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I've been making this recipe for years and it's always a hit. It's a great comfort food.

Arbi Arbi

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I made this dish for a potluck and it was a huge success! Everyone loved it.

Shahzaib Shahziab

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This recipe is a keeper! It's easy to make and it's always a crowd-pleaser.

Samson Mweruti

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I'm not sure what I did wrong, but my cottage pie turned out dry and crumbly. It was still edible, but it wasn't very good.

Sakhile Mtimkhulu

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This dish was a bit too greasy for my taste. I think it would have been better if I had used less butter.

Salome Wanjiru

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I've made this recipe several times and it's always a hit. It's a great way to use up leftover vegetables.

KIDSIT URIGA

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This recipe was easy to follow and the dish turned out great! I especially liked the crispy potato topping.

GloriousOdin03 Gaming

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I made this for my family and they loved it! The cottage pie was hearty and filling, and the flavors were perfect. I will definitely be making this again.