Simple and Delicious Sausage and Egg Breakfast Casserole
This easy and delicious breakfast casserole can be made the night before, and baked the day of your breakfast, brunch, or gathering. This is perfect to take to new parents, teacher appreciation week, or just because it's the weekend.
Print Recipe
Ingredients
- 4 Cups frozen shredded hashbrowns
- 2 Cups shredded sharp cheddar
- 1 pound cooked breakfast sausage I use the hot sausage because we like a little oomph in our food
- 1/2 Cup chopped green onions
- 8 eggs beaten
- 2 12 oz cans evaporated milk
- 1/2 to 1 teaspoon pepper
- 1/2 teaspoon salt
Instructions
- Arrange hashbrowns in an even layer in the bottom of a greased 9X13 pan
- Sprinkle with cheese, cooked sausage and green onions: set aside
- Combine eggs, milk, salt and pepper: blend well
- Pour the egg mixture over the hashbrown mixture, cover and refrigerate for several hours, or overnight
- Bake, uncovered at 350° F degrees until the center is set: 40 to 50 minutes if chilled. 50 to 60 minutes if chilled overnight.
Notes
You can add some kick to this with 1/2 sharp cheddar and 1/2 pepper jack cheese - or 1 Tablespoon of crushed red pepper
You can add some smoked paprika to the top just prior to baking to add some color and pop.
You can add some smoked paprika to the top just prior to baking to add some color and pop.