This easy breakfast casserole has all the savory breakfast favorites, in a casserole form.
I enjoy making and serving this on Christmas morning. It's perfect to make ahead and keep in the fridge until you're ready to cook it. Just make it up the day before and then it can be baking while everyone is opening presents and nobody is stuck in the kitchen cooking and missing the fun!
We have made many varieties of this casserole by swapping out the meat and cheeses or adding other things like mushrooms or tomatoes. This one is a classic and one that I come back to year after year.
Easy Breakfast Casserole
28 oz bag of frozen Potatoes O'Brien (potatoes with onions and peppers)
1 lb breakfast sausage, cooked (I used Jimmy Dean regular)
8 oz sharp cheddar cheese, grated
1 1/3 cup milk
1 tsp Italian seasoning
salt and pepper
Spray a thin layer of cooking spray in a 9 x13 glass baking dish or pan.
On the stove, heat a large skillet over medium-high heat and brown the sausage. Be sure to break up the sausage as it cooks and cook it until no pink remains. Drain off any excess grease.
Add the frozen hashbrowns to your sprayed dish. Top the hashbrowns with the cooked sausage and grated cheddar cheese.
In a large bowl, crack the eggs and add in the milk, salt and pepper to taste, and the Italian seasoning (or other seasoning you prefer). Whisk together well.
Pour your egg mixture over the hashbrown mixture in the pan. Cover with aluminum foil and refrigerate overnight.
When ready to bake, set the casserole out for 30 minutes ahead of time to come to room temperature. Preheat the oven to 375 degrees. Uncover and bake for 50-60 minutes or until middle is cooked through. I put mine on broil the last few minutes to brown the top.
We served ours with a little sour cream and fresh chives. Refrigerate any leftovers.
Note: This can also be created and baked immediately. You can swap the sausage for bacon or ham and can use any other type of cheese you would like to mix it up.