Overnight Breakfast Casserole
User Reviews
5
Overnight Breakfast Casserole
Description
Overnight Breakfast Casserole starts by cooking bulk breakfast sausage until browned and bacon pieces until crisp. The fat is drained before combining half the sausage and bacon with shredded hash browns, eggs, milk, Dijon mustard, salt, pepper, and half the grated cheddar in a greased large baking dish. The mixture is chilled overnight, allowing the flavors to develop and the eggs to bind the ingredients.
The next day, the casserole is topped with the remaining cheese and baked at 350°F for about 45 minutes until set and no longer jiggly in the center. The reserved bacon is sprinkled on top just before serving, adding a crunchy finish. Optional green onions provide a mild sharpness to balance the richness.
This dish works well as a prepared breakfast or brunch option, feeding a larger group with its hearty components. It pairs well with fresh fruit or morning vegetables. Variations can include different breakfast meats and the addition of peppers or chilis for more flavor.
Leftovers should be refrigerated and reheated thoroughly within four days. The casserole mixture can also be frozen before baking, then thawed overnight to bake as usual, making it convenient for meal prep.
Ingredients
- 1 lb breakfast sausage bulk
- 8 lices Bacon diced
- 10 egg large
- 1 ½ cups milk
- 1 tablespoon Dijon mustard
- 1 teaspoon salt
- ½ teaspoon black pepper coarse ground
- 20 ounces potato hash browns, shredded
- 8 ounces cheddar cheese grated, divided
Optional:
- ¼ cup green onions sliced
Instructions
Get prepped
- Grease a large (at least 9x13) baking dish with butter, oil or cooking spray and heat a skillet over medium high heat.
Cook the bacon and sausage
- Cook the sausage, (breaking up small) until fully cooked.
- Remove the sausage and drain the grease, then cook the bacon until crisp.
Make the filling
- In a large bowl, add the eggs, milk, mustard, salt and pepper and whisk until well combined.
- With a wooden spoon, mix in the shredded potatoes, half of the cheese the cooked sausage and half the bacon (keep half the crumbled bacon for serving).
- Pour everything into the greased baking dish
- Cover with foil or plastic wrap, and refrigerate overnight.
When ready to bake:
- Preheat oven to 350 degrees F.
- Remove the cover from the dish add the remaining cheese to the top.
- Cook the casserole for 45 minutes (up to an hour) until the center is set and not jiggly.
- Remove from the oven and allow to cool slightly before serving.
- Sprinkle with remaining bacon crumbles and green onions.
- Devour.
Notes
- Store leftovers covered in the refrigerator for up to 4 days and reheat until hot before serving.
- Substitute Dijon mustard with dry mustard powder or omit if unavailable.
- You can use all bacon, all ham, all sausage, or combinations of these meats.
- Add chopped bell peppers or green chilies for additional flavor variations.
- This casserole can be frozen before baking; thaw overnight and bake as directed.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 358 kcal
% Daily Value*
| Calories | 358kcal | 18% |
| Carbohydrates | 11g | 4% |
| Protein | 19g | 38% |
| Fat | 26g | 40% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 1g | 50% |
| Cholesterol | 195mg | 65% |
| Sodium | 739mg | 31% |
| Potassium | 379mg | 8% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 501IU | 10% |
| Vitamin C | 5mg | 6% |
| Calcium | 205mg | 21% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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