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make ahead potato breakfast casserole

(1 rating)
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Private Recipe by
Kimmi Knippel (Sweet_Memories)
Cullowhee, NC

You can easily store this the night before to toss in the next morning, or bake right away.

(1 rating)
yield 10 serving(s)
cook time 45 Min

Ingredients For make ahead potato breakfast casserole

  • 1/2 lb
    bulk pork sausage
  • 1 md
    onion, chopped
  • 1 lg
    tomato, chopped
  • 1 - 30 oz. pkg
    hash brown potatoes, shredded, frozen, thawed
  • 16 oz
    cheddar cheese, shredded
  • 10 lg
    eggs
  • 1 1/4 c
    milk
  • 8 oz
    sour cream
  • 1 1/2 tsp
    salt
  • 1/2 tsp
    pepper
  • 1/4 tsp
    paprika
  • 1 pkg
    shake n bake (extra crunchy)
  • 2 Tbsp
    butter
  • 1/4 tsp
    dill, dried
  • 1 tsp
    mustard, ground

How To Make make ahead potato breakfast casserole

  • 1
    Preheat oven to 350 degrees F, (if baking day of).
  • 2
    Make sure to spray a 13 x 9" (3 qt) glass baking dish with cooking spray.
  • 3
    In a large skillet, cook pork sausage (adding onion & tomato 1/2 way through) over medium high heat about 10 minutes, stirring occasionally, until fully cooked.
  • 4
    In large bowl, toss sausage mixture, potatoes & cheeses. Spoon into baking dish.
  • 5
    5.In another large bowl, beat eggs, milk, sour cream & all spices with a fork or wire whisk until well blended. Pour over potato mixture.
  • 6
    You can store this in the fridge covered overnight, or bake right away if desired. NOTE: If baking the next day, make sure to make the shake n bake mixture for topping on the day of, see below).
  • 7
    Bake uncovered 35 minutes. Meanwhile, in small bowl, mix shake n bake & melted butter.
  • 8
    Remove dish from oven long enough to sprinkle shake n bake mixture over casserole.
  • 9
    Bake another 10 - 15 minutes longer or until knife inserted in center comes out clean.
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