Easy "Make Ahead" Breakfast Casserole

Joyce Newman

By
@1Artsy1

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.


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Rating:

Comments:

Serves:

6 to 8

Prep:

30 Min

Cook:

45 Min

Method:

Bake

Ingredients

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

1
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.
2
Pour (2 cups) frozen hash browns evenly on top of bread.
3
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!
4
Sprinkle half of the cheese evenly over the meat.
*If you choose to add the (optional) sauteed mushrooms, add them now.
5
Beat the eggs, milk, salt & pepper together. Pour evenly over the layers.
6
Sprinkle with remaining cheese. Let stand for 1 hour then bake. May be made ahead and kept in refridgerator over night.
7
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