This time of year, we just can’t have too many breakfast casserole recipes. I always make mine the day before and then just pop them in the oven that morning. Whether I’m taking one to church or serving overnight guests, a breakfast casserole plus coffee always hits the spot!
This recipe serves about 12.
1 (32 oz) bag of frozen diced hashbrowns (keep frozen)
1 pound of breakfast sausage, cooked and crumbled
1 onion, chopped
a pinch of both salt and pepper
1½ cups milk
1 tablespoon Dijon mustard
1½ cups shredded cheddar cheese
Preheat oven to 350 degrees.
Grease (I used Pam) a 9×13 baking dish. Spread out a layer of your frozen diced hashbrowns across the bottom of your dish (they can overlap).
In a mixing bowl, whisk your eggs together then add in your cooked and crumbly breakfast sausage, chopped onion, pinch of both salt and pepper, milk, Dijon and cheddar cheese. Stir this mixture together and then pour it down over the hashbrowns.
Pop your casserole in the oven and bake about 45 minutes or until the egg mixture is set and everything is bubbly.
Remove and serve immediately.
The perfect recipe for a cool fall morning!