Description
A simple and delicious overnight breakfast casserole featuring sausage, cheese, and hashbrowns. It’s perfect for busy mornings and can be made ahead of time.
Ingredients
Scale
- 1 pound breakfast sausage, cooked and crumbled
- 1 bag (32 ounces) frozen hashbrowns, thawed
- 1 cup chopped onion
- 1 cup chopped bell pepper
- 4 large eggs
- 1 cup milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups shredded cheddar cheese
Instructions
- In a large bowl, combine the cooked sausage, thawed hashbrowns, chopped onion, and chopped bell pepper.
- In a separate bowl, whisk together the eggs, milk, salt, and pepper.
- Pour the egg mixture over the sausage and hashbrown mixture. Stir to combine.
- Transfer the mixture to a greased 9×13 inch baking dish.
- Sprinkle the shredded cheddar cheese evenly over the top.
- Cover the dish with plastic wrap and refrigerate overnight (or for at least 4 hours).
- Preheat your oven to 375°F (190°C).
- Bake for 30-40 minutes, or until the casserole is set and the cheese is melted and bubbly.
- Let stand for a few minutes before serving.
Notes
- You can substitute any type of breakfast sausage you prefer.
- Feel free to add other vegetables like mushrooms or spinach.
- For a spicier casserole, add a pinch of red pepper flakes to the egg mixture.
- If you don’t want to make it overnight, you can bake it immediately after assembling, but it may require a slightly longer baking time.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/8 of casserole
- Calories: 450
- Sugar: 3g
- Sodium: 900mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 18g
- Trans Fat: 0.5g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 150mg