Description
Prepare this savory egg and sausage casserole the night before for an easy, satisfying breakfast bake ready for the oven in the morning.
Ingredients
Scale
- 1 (30 ounce) package frozen shredded hash browns, thawed
- 1 tablespoon butter, melted
- 1 pound bulk breakfast sausage, cooked and drained
- 1 cup shredded cheddar cheese
- 6 large eggs
- 1 cup milk
- 1 teaspoon dry mustard powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Grease a 9×13 inch baking dish. Press the thawed hash browns evenly into the bottom of the prepared dish. Drizzle with melted butter.
- Sprinkle the cooked sausage and shredded cheddar cheese evenly over the hash brown crust.
- In a large bowl, whisk together the eggs, milk, dry mustard, salt, and pepper until well combined.
- Pour the egg mixture slowly and evenly over the sausage and cheese layer.
- Cover the dish tightly with plastic wrap. Refrigerate for at least 4 hours, or preferably overnight.
- When ready to bake, preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Remove the plastic wrap.
- Bake uncovered for 40 to 45 minutes, or until the center is set and a knife inserted near the center comes out clean.
- Let the casserole rest for 5 minutes before slicing and serving.
Notes
- For a make-ahead option, you can assemble the entire casserole, cover it, and freeze it for up to one month. Thaw overnight in the refrigerator before baking.
- You can substitute turkey sausage for pork sausage if you prefer a lower fat option.
- Add 1/2 cup of chopped onion or bell pepper with the sausage for extra flavor.
- Prep Time: 15 min
- Cook Time: 45 min
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 3
- Sodium: 650
- Fat: 24
- Saturated Fat: 9
- Unsaturated Fat: 15
- Trans Fat: 0
- Carbohydrates: 18
- Fiber: 1
- Protein: 18
- Cholesterol: 150