Big Breakfast Casserole

Russ Myers


Have a group you need to prepare breakfast for? Make this recipe the night before, I'm sure everyone will enjoy it, and you have no panic rush to face in the morning.

Featured Pinch Tips Video

★★★★★ 2 votes
12 servings
20 Min
1 Hr 10 Min


2 pkgs (12 oz. each) breakfast sausage links
9 eggs
3 C. milk
1 1/2 tsp. ground mustard
1 tsp. pepper
2 pkgs. (20 oz. each) Refrigerated shredded hash browns
2C (8 oz.) Shredded Cheddar cheese
1/2 C. diced sweet red pepper
1/3 C. thinly sliced green onions
2 C. salsa (or picante sauce), optional


1Place sausage on a 15x10x1 inch baking pan.

2Bake at 375 degrees for 15 to 20 minutes or until sausage is no longer pink, turning once ; drain and slice into 1/4” coins.

3In a large bowl, combine eggs, milk, mustard, salt, and pepper.

4Add hash browns, sausage, cheese, sweet red pepper, and green onions; mix well. Pour into a greased 13x9x2 inch baking dish.

5Cover and refrigerate overnight.

6Remove from the refrigerator 30 minutes before baking.

7Bake, uncovered, at 350 F for 65 to 70 minutes or until set and golden brown.

8Let stand 10 minutes before serving. Serve with salsa if desired.

About this Recipe

Main Ingredient: Eggs
Regional Style: American
Other Tag: Heirloom