Easy "Make Ahead" Breakfast Casserole

Joyce Newman


This Breakfast Casserole is always a hit! It's perfect for out of town guests. It's easy to prepare ahead, so you can spend more time visiting with your family or friends! Be prepared to hand out the recipe! I have been using this recipe from an old Shriners' wives cook book from 1990.

pinch tips: How to Crack an Egg with One Hand




6 to 8


30 Min


45 Min




6 slice
sourdough bread, buttered with real butter, softened
2 c
frozen hash browns, o'brien style (with onions & bell peppers))
1 pkg
jimmy dean country sausage, cooked & crumbled. or use 8-10 slices of applewood, thick sliced bacon, or you can use 12 to 16 oz. of cooked ham.
2 c
colby/jack cheese, grated & divided in half
2 c
milk, 2%
8 large
eggs, beaten
1/2 c
*mushrooms, sliced & sauteed in real butter (optional)
several dash(es)
salt and pepper, to taste

Directions Step-By-Step

Preheat oven to 350*F.
Butter all the bread slices and cut into cubes.
Spread them on bottom of a 9X13 lightly buttered casserole dish.
Pour (2 cups) frozen hash browns evenly on top of bread.
Sprinkle cooked crumbled sausage (or other meat) on top of hash browns. You can use 1 C. diced lean ham or 1 C. crumbled, cooked bacon. They are all delicious!
Sprinkle half of the cheese evenly over the meat.
*If you choose to add the (optional) sauteed mushrooms, add them now.
Beat the eggs, milk, salt & pepper together. Pour evenly over the layers.
Sprinkle with remaining cheese. Let stand for 1 hour then bake. May be made ahead and kept in refridgerator over night.
Bake in 350*F. oven for 40-45 minutes or until a knife inserted near center comes out clean. Let stand for 5 minutes before serving. Serve with toast & jam and some fruit. Enjoy!

About this Recipe

Course/Dish: Breakfast Casseroles
Main Ingredient: Eggs
Regional Style: American