Overnight Sausage Casserole
Recipe: #44635
May 19, 2025
"If you're having breakfast for dinner, you can make it in the morning and keep it in the fridge all day. If you don't have bulk sausage, just chop up a bunch of the link kind."
Original is 4-6 servings
Ingredients
Nutritional
- Serving Size: 1 (322.7 g)
- Calories 576.3
- Total Fat - 39.4 g
- Saturated Fat - 19.3 g
- Cholesterol - 314 mg
- Sodium - 1335.3 mg
- Total Carbohydrate - 20.6 g
- Dietary Fiber - 1.8 g
- Sugars - 3.3 g
- Protein - 34.8 g
- Calcium - 497.1 mg
- Iron - 2.9 mg
- Vitamin C - 22.2 mg
- Thiamin - 0.4 mg
Step by Step Method
Step 1
Preheat oven to 400º F.
Step 2
Add the hash browns to a 8x8 inch dish. Spread them out evenly.
Step 3
Melt butter the microwave and pour over the hash browns. Mix it together so the potatoes get coated. Sprinkle with salt and pepper.
Step 4
Bake for 30-35 minutes, until the potatoes are almost cooked and some are starting to slightly brown. Remove from the oven. Lower the oven temperature to 350F.
Step 5
Meanwhile, finely chop up the peppers and onion.
Step 6
Add breakfast sausage and the veggies to a skillet set over medium high heat. Break up the sausage, if using bulk, and saute for 5-7 minutes, until the sausage is browned and onion is starting to soften.
Step 7
Add the cooked sausage mixture on top of the baked hash browns. Spread it out evenly, or just stir it in so everything is evenly distributed.
Step 8
Sprinkle cheese evenly on top of sausage layer.
Step 9
In a large bowl or stand mixer or hand-held immersion blender, stir together eggs, half and half, (or milk), seasoned salt, kosher salt, pepper, and dry mustard.
Step 10
Pour the egg mixture over the casserole, making sure to distribute evenly.
Step 11
Bake at 350 for for about 35-45 minutes, until the edges are browned and bubbly, and the center is almost firm.
Step 12
Take out of the oven and let set for 5 minutes before serving.
Tips
No special items needed.
0 Reviews
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