Make Ahead Potato Breakfast Casserole
Kimmi Knippel (Sweet_Memories)KimmiK
You can easily store this the night before to toss in the next morning, or bake right away.
- 1/2 lb
- bulk pork sausage
- 1 medium
- onion, chopped
- 1 large
- tomato, chopped
- 1 - 30 oz. pkg
- hash brown potatoes, shredded, frozen, thawed
- 16 oz
- cheddar cheese, shredded
- 10 large
- 1 1/4 c
- 8 oz
- sour cream
- 1 1/2 tsp
- 1/2 tsp
- 1/4 tsp
- 1 pkg
- shake n bake (extra crunchy)
- 2 Tbsp
- 1/4 tsp
- dill, dried
- 1 tsp
- mustard, ground
1Preheat oven to 350 degrees F, (if baking day of).
2Make sure to spray a 13 x 9" (3 qt) glass baking dish with cooking spray.
3In 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.
4In large bowl, toss sausage mixture, potatoes & cheeses. Spoon into baking dish.
55.In another large bowl, beat eggs, milk, sour cream & all spices with a fork or wire whisk until well blended. Pour over potato mixture.
6You 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).
7Bake uncovered 35 minutes. Meanwhile, in small bowl, mix shake n bake & melted butter.
8Remove dish from oven long enough to sprinkle shake n bake mixture over casserole.
9Bake another 10 - 15 minutes longer or until knife inserted in center comes out clean.
About this Recipe
Course/Dish: Breakfast Casseroles, Eggs, Other Breakfast, Potatoes, Meat Breakfast, Pork, Casseroles