Breakfast Potato Casserole
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Breakfast Potato Casserole
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Easily feed a crowd with this 5-minute prep breakfast potato casserole - a family favorite and the perfect make-ahead meal!
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Ingredients
- 8 large eggs
- ½ cup milk, room temperature
- 1 (20-ounce) bag frozen diced hash browns, thawed
- 9-10 ounces precooked Italian sausage
- Salt and pepper, to taste
- 1½ cups shredded mild cheddar cheese, divided
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Instructions
- Preheat the oven to 350°F. Grease a 9-x-13-inch baking dish and set aside.
- In a large bowl, mix eggs, milk, hash browns, sausage, salt, pepper, and 1 cup of cheese until combined. Pour into the prepared baking dish.
- Bake for 32–35 minutes. Remove from the oven and add the remaining ½ cup cheese on top. Place back in the oven and bake for an additional 3–5 minutes.
Equipments used:
Notes
- Make ahead. Cover with plastic wrap and store in the fridge for up to 24 hours, or wrap again with foil and freeze for up to 2 months. Thaw in the refrigerator before baking. Add a few extra minutes to the baking time.
- Store leftovers in an airtight container in the refrigerator for 3-4 days or freezer for 1-2 months.
Nutrition Information
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Calories
227kcal
(11%)
Carbohydrates
9g
(3%)
Protein
12g
(24%)
Fat
15g
(23%)
Saturated Fat
7g
(35%)
Cholesterol
143mg
(48%)
Sodium
314mg
(13%)
Potassium
258mg
(7%)
Vitamin A
340IU
(7%)
Vitamin C
4.3mg
(5%)
Calcium
156mg
(16%)
Iron
1.3mg
(7%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 227 kcal
% Daily Value*
| Calories | 227kcal | 11% |
| Carbohydrates | 9g | 3% |
| Protein | 12g | 24% |
| Fat | 15g | 23% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 143mg | 48% |
| Sodium | 314mg | 13% |
| Potassium | 258mg | 5% |
| Vitamin A | 340IU | 7% |
| Vitamin C | 4.3mg | 5% |
| Calcium | 156mg | 16% |
| Iron | 1.3mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
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