This breakfast casserole is perfect when you have overnight guests, holiday mornings, or just wanting to meal-prep for the week.
The best part is that you can prepare everything the day before and pop in the oven the next morning! (So good when you’ve all had a late night….) Saturday morning Sandy always thanks Friday afternoon Sandy when I just get to pop this in the oven.
We also love to eat this with salsa, because well, Texas. Y’all let me know what you think!
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Sausage Breakfast Casserole
- Total Time: 2 hours 5 minutes
- Yield: 12 Servings 1x
Description
This breakfast casserole is perfect when you have overnight guests, holiday mornings, or just making meal-prep for the week. The best part is that you can make the day before and pop in the oven the next morning!
Ingredients
- 1 lb Hot Breakfast Sausage
- 1 lb Regular Breakfast Sausage
- 1 20oz bag Frozen or Fresh Shredded Hasbrowns
- 1 tsp Salt
- 1/2 tsp Pepper
- 1/2 tsp Onion Powder
- 1/2 tsp Garlic Powder
- 2 Cups Shredded Cheddar Cheese
- 10 Large Eggs
- 2 Cups Milk
Instructions
- Preheat Oven to 350 degrees.
- Lightly Spray a 9 X 13 inch pan with cooking spray.
- In a large skillet, cook sausage until no longer pink. Drain fat.
- Add has browns to skillet and cook until lightly brown. (This may take a few times.)
- Place hash browns in bottom of lightly greased 9 X 13 inch pan. Top with sausage and cheese.
- Whisk together the eggs, salt, pepper, garlic powder, onion powder and milk. Pour over hash brown mixture.
- **Cover and refrigerate at this point if baking later.
- Bake, uncovered, for 1 hr and 20 minutes to 1 hr and 40 minutes. (Until eggs are set in the middle.)
Notes
- Can substitute turkey sausage, do all hot or all regular – whatever your preference!
- If prepared prior, you will need additional cooking time.
- Good for up to 3-4 days after baking.
- Prep Time: 20 minutes
- Cook Time: 1 Hour 45 Minutes
- Category: Breakfast
Keywords: Breakfast Casserole, Eggs, Sausage Egg Casserole, Sausage Breakfast Casserole, Breakfast
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