Make-Ahead Breakfast Casserole

http://www.lifebyjeanie.com/make-ahead-breakfast-casserole/

So many people have ask for this recipe, I had to oblige.  I realize that now you will all see how easy it is; I may lose my “great cook” standing.  Oh well.  It will be  – one of  the sacrifices I make for you 🙂

Gather you ingredients.  Remember to use the highest quality local, organic ingredients possible: butter, eggs, sausage, cheddar cheese and sour cream.

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Brown sausage over medium heat and keep warm.   (I use the 12″ skillet)

http://www.lifebyjeanie.com/make-ahead-breakfast-casserole/

Melt butter in 8″ x 13″ baking dish.   (I use these because I like the lids for storage and they are so handy to travel with.)  Choose either the large dish or 2 of the smaller size.  I have about 4 sets of these.  Crazy I know but I use them ALL the time!  Maneuver dish to coat butter on the bottom and sides of the dish.

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Spread the hash browns in bottom of buttered baking dish.

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In large mixing bowl combine eggs, onions, sour cream, cheddar cheese and herbs; mix well.  Pour over hash browns.

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Top with browned sausage.  You can add a little additional grated cheese or sour cream if you want.http://www.lifebyjeanie.com/make-ahead-breakfast-casserole/

Using a bread knife, sort of swirl it through the ingredients to mingle the flavors a bit.

Now make your decision:

  • Bake and serve.
  • Bake and refrigerate to serve later.
  • Refrigerate, bake later.

To bake immediately:  Bake at 350* for approximately 1 hour  or until knife inserted comes out clean.  Serve immediately….. OR

You can refrigerate after baking and  when ready to serve.    Warm at 275* until hot and serve.  I always like to let my food sit at room temperature for a little whle before popping in a hot oven.

OR,  you can refrigerate before baking.  Cover and refrigerate until about 1 1/2 hour before you are ready for it.  When ready, remove from refrigerator about 30 minutes then bake at 350* for about 1 hour or until knife inserted comes out clean.

Enjoy!

 

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Make-Ahead Breakfast Casserole

This is a popular dish that is so versatile, you may bake and serve immediately; bake and refrigerate to reheat later for serving; OR you can refrigerate before baking and bake later. Just remove from refrigerator about 30 minutes before reheating or baking.

Ingredients:

  • 4 cups hash brown potatoes
  • 1/2 cup butter
  • 1/2 medium onion, chopped
  • 3/4 cup sour cream or cream cheese
  • 1 cup cheddar cheese, shredded
  • 2 TBLS herbs, chopped (Optional -  I like thyme, chives and/or parsley)
  • 8 eggs, beaten in separate bowl
  • 8 - 12 ounces sausage, browned
  • Sea salt  (I use) & fresh ground pepper to taste

Directions:

  • Preheat oven to 350*
  • Brown sausage in cast iron skillet (I use the 12" skillet)
  • Melt butter in  baking dish, large or 2 small  Maneuver dish to coat butter on the bottom and sides of the dish.
  • In large mixing bowl combine eggs, onions, sour cream, cheddar cheese and herbs; mix well.
  • Place hash browns in baking dish, this is the first layer.
  • Pour egg mixture over hash browns.
  • Sprinkle browned sausage over the egg mixture.
  • You may want to top with a little more cheddar cheese or sour cream for garnish.
  • Bake for 1 hour or until knife inserted comes out clean, serve immediately, OR:
  • May be baked and refrigerated to reheat later, OR:
  • May be refrigerated and baked later.  (Remove from refrigerator 30 minutes before baking.)
      

5 Responses to “Make-Ahead Breakfast Casserole”

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  2. Rita — December 28, 2013 @ 10:45 pm

    This looks so good. Thanks for posting.

    • Jeanie — December 30, 2013 @ 12:00 pm

      …and it is so easy to have on hand 🙂

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