Overnight Breakfast Sausage Casserole

Indulge in the delightful flavors of this Overnight Easy Sausage Breakfast Casserole! It’s a harmonious blend of cheesy eggs, savory sausage, hash browns, and a medley of peppers and onions. Whether prepared in advance or at the last minute, it serves as an excellent overnight option, perfect for Christmas Eve festivities!

Ingredients:

• 1/2 cup (1 stick) butter
• 1 (30-oz) package shredded hash brown potatoes (diced works as well)
• Salt and pepper to taste
• 1 pound breakfast sausage (bulk)
• 1/2 green pepper, chopped
• 1/2 red pepper, chopped
• 1/2 small onion, diced
• 1 & 1/2 cups shredded Monterey Jack cheese
• 1 & 1/2 cups shredded sharp cheddar cheese
• 8 large eggs
• 1 & 1/3 cups half and half, cream, evaporated milk, or whole milk
• 1 teaspoon seasoned salt
• 1/2 teaspoon kosher salt (or 1/4 teaspoon table salt)
• 1/2 teaspoon black pepper
• 1/4 teaspoon dry mustard (optional)

Instructions:

1. Preheat the oven to 400°F.
2. For the potato layer, spread the shredded hash browns in a 9×13 inch baking dish. Melt the butter and pour it over the hash browns, ensuring even coating. Season with salt and pepper. Bake for 30-35 minutes until mostly cooked and lightly browned. Reduce oven temperature to 350°F.
3. In a skillet over medium-high heat, cook the breakfast sausage, green pepper, red pepper, and onion until the sausage is browned and the onion is softened. Drain any excess grease.
4. Spread the cooked sausage mixture over the baked hash browns in the baking dish.
5. Sprinkle Monterey Jack and cheddar cheese evenly over the sausage layer.
6. In a large bowl, whisk together eggs, half and half, seasoned salt, kosher salt, black pepper, and dry mustard.
7. Pour the egg mixture over the casserole, ensuring it’s evenly distributed.
8. Bake at 350°F for 35-45 minutes until the edges are golden brown and the center is set.
9. Allow the casserole to rest for 5 minutes before serving.
10. Leftovers can be refrigerated for up to 5 days or frozen for future enjoyment.

Notes:

For Overnight Preparation: After pouring the egg mixture over the casserole in step 7, cover tightly and refrigerate overnight. The next morning, let the casserole sit at room temperature while preheating the oven to 350°F. Bake for 40-45 minutes until golden brown and set. Allow to rest for 5 minutes before serving.

You can use half and half, cream, evaporated milk, or whole milk for the egg mixture. Higher fat content yields a richer casserole.