i’m not a morning person.
and i’m actually not really a night owl either.
i’m a “let me get up when i feel like it and go to bed when i feel like it” kind of girl. i like my sleep what can i say?
i’m also not necessarily a breakfast person. i mean i can go for a good muffin or some french toast but traditional breakfast foods? not my thing. i think it has to do with the fact that i don’t eat eggs. i mean i’ll totally use eggs in baked goods and mac & cheese but straight up eggs. not.a.chance. gag.
(and by the way… my mom would like you to know i used to eat eggs. i loved them. but now i don’t. trust me when i say that’s all that matters in this story.)
i see you looking at the title of this post and saying to yourself… “if she’s not a egg eating breakfast kind of person, WHY is she posting a breakfast casserole that contains eggs?” simple answer. it is one of my most requested recipes at work. remember how i told you all about me making birthday treats for my co-workers? well one of my co-workers ventured off the sweet path and requested breakfast. so i did a lot of looking and found this one. it was a hit. so much of a hit that some other co-workers bought me an insulated pyrex dish (THANKS GUYS!) so the casseroles could continue on after my dad took his with him when he moved. i’ve made this dish several times since that first morning and even brought some home with me around christmas, where i was asked for the recipe. and now i’m sharing it.
this casserole is super simple to put together, even if it requires a little forethought. in fact, you put it together and then just let it hang out in the fridge overnight before you bake it off. it would be a perfect lazy saturday / sunday breakfast… ya know if you’re into mornings and breakfast. 🙂
overnight breakfast casserole
- 1 lb breakfast sausage
- 1 package (12 oz) bacon, sliced in small pieces
- 4 c frozen southern style hashbrowns, thawed
- 1-1/2 c pepperjack cheese
- 1-1/2 c cheddar cheese
- 1 bunch green onions, chopped
- 2 eggs
- 2/3 c milk
- 1/2 tsp salt
- 1 tsp pepper
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp cajun seasoning
- place the sausage in a nonstick skillet over medium-high heat. brown the sausage until cooked through; remove from the skillet and set aside. in the same skillet, cook the bacon until brown and crispy. remove to a plate with a slotted spoon leaving the bacon grease to cook off the green onions. cook the green onions until tender.
- while the sausage and bacon are cooking, spread the hashbrowns evenly in an 11×7 dish (or you could you a standard 9in pie plate). mix the cheeses together and spread evenly over the potato mixture.
- after the green onions have cooked, spread them over the potatoes and cheeses. next add the sausage and bacon. whisk together the milk, eggs and seasonings; pour evenly over the casserole. cover and place in the fridge overnight, 7 – 8 hours.
- when you’re ready to bake it off, preheat oven to 350F. bake uncovered 40-45 min or until the cheese is bubbly but not browned (don’t be like me and let the green onions get dark!). allow to stand 15 min before cutting into it.
if you’re making this for people, be prepared for them to harass you to make it for them all the time.
recipe adapted from: our best bites