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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.

★★★★★ 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

How to Make Big Breakfast Casserole


  • 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.

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About Big Breakfast Casserole

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