It’s that time of year!
No, not just for cold weather. But the most wonderful time of the year when we spend (extra) time with family and friends. Well…hopefully.
Although CoVid may have other plans, I’m going about our holiday season in hopes that we’ll be able to see our families. Spend Thanksgiving with our cousins, and wake up Christmas morning with grandparents. This is all a little TBD, but a girl can dream, right?
Anyway, in a time when I may have some extra house guests around. Or just need a little pick-me-up to make a random Saturday morning a little more special, gimme all the casseroles.
Overnight casseroles, to be exact. As a host, there’s nothing I love more than my guests waking up to a hot breakfast. But that can be such a pain, right? Not quite a relaxing morning. So I always resort to overnight casseroles that I quickly prepare the night before and pop in the oven when I wake up. Easy for me, delicious for them.
This casserole has all the fixings of a hearty breakfast, including hash browns, sausage, cheese, and eggs. Simple ingredients for a nostalgic dish. I mean, what more could you want?!
Be sure to throw these few ingredients on your next shopping list. Your guests will thank you!
Sausage Hash Brown Breakfast Casserole
Equipment
- Large skillet
- 13×9" baking dish
Ingredients
- 2 lbs. breakfast sausage, mild or hot
- 1 (32 oz.) bag shredded hash browns, frozen
- 2 c. cheddar cheese, shredded
- 8 eggs, large
- 2 c. whole milk
- 1 tsp. salt
- 1/2 tsp. pepper
- 1/4 tsp. garlic powder
- 1/4 tsp. onion powder
Instructions
- Grease 13×9" baking dish with cooking spray; set aside until ready to use.
- In a large skillet, over medium heat, cook sausage until no longer pink. Drain fat and place in bowl; set aside.
- In the same skillet, add hash browns and cook until lightly browned. Place hash browns in bottom of prepared pan. Evenly top with sausage and cheese.
- In a large bowl, whisk together eggs, milk, salt, pepper, garlic powder, and onion powder. Pour over hash brown mixture.
- At this point, you can bake the casserole at 350ºF for 35 to 45 minutes or cover with plastic wrap and place in the refrigerator overnight.
Notes
- Make sure to brown the hash browns correctly! I’m embarrassed to admit this but I had no idea what I was doing and did not brown them right, so my casserole ended up a bit watery. My parents pro tip (yes, I had to ask my parents) was to let one side of the hash browns cook before flipping them over to cook the other side. Do not stir them around! Whoops.
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