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Loaded Overnight Breakfast Casserole
Loaded Overnight Breakfast Casserole
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Prep Time:
15 minutes
Cook Time:
65 minutes
Total Time:
600 minutes
Overnight breakfast casserole packed with eggs, sausage, ham, hash browns, and cheese for a hassle-free morning bake.
Ingredients:
  • 0.5 pound bulk pork sausage
  • 2 (12 ounce) packages frozen pre-cooked hash brown patties, thawed
  • 0.5 pound diced fully cooked ham
  • 2 cups shredded Monterey Jack cheese
  • 2 teaspoons dry mustard
  • 1.5 teaspoons onion powder
  • 12 large eggs
  • 1.5 cups evaporated milk
  • 0.5 cup half-and-half
  • 0.5 teaspoon kosher salt
  • 0.5 teaspoon ground black pepper
  • 0.5 cup shredded sharp Cheddar cheese, or more to taste
Instructions:
  • In a large skillet over medium-high heat, sauté the sausage until golden brown and crumbly, stirring occasionally, for 5 to 7 minutes. Let it cool for about 5 minutes before transferring to a large bowl.
  • Combine hash browns, ham, Monterey Jack cheese, dry mustard, and onion powder with sausage. Transfer mixture to a greased 9x13-inch baking pan. In a large bowl, whisk together eggs, evaporated milk, half-and-half, salt, and pepper. Pour over the hash brown mixture, cover tightly with aluminum foil, and refrigerate for 8 hours to overnight.
  • Remove from the refrigerator 30 minutes before cooking, then sprinkle with delicious Cheddar cheese before covering again.
  • Preheat your oven to 350°F (175°C) for the perfect temperature to start cooking.
  • Bake in a preheated oven for 45 minutes. Uncover and bake for an additional 15-20 minutes until the cheese is bubbly. Allow it to rest for 10 minutes before serving to set.

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