I love breakfast casseroles! There are so many varieties of casseroles you can make ahead and pop in the oven when you need them. I usually make a breakfast casserole for Christmas morning. Growing up, my mom would usually make a big breakfast on Christmas morning. But that’s a lot of work in addition to the other chaos going on on Christmas morning. So now, I make breakfast before I go to bed on Christmas Eve. The next morning all I have to do is put the casserole in the oven for 30-40 minutes while we open gifts and by the time we are finished opening gifts, breakfast is ready.
This year I made this Hashbrown Sausage Breakfast Casserole. It’s just a very basic breakfast casserole that can easily be spiced up if you prefer breakfast with a kick.
2 lb bag of frozen hashbrowns, thawed
1 medium onion, finely chopped
1 roll breakfast sausage
2 cups shredded cheddar cheese
1/2 cup milk
1 tsp Ground Mustard
1. Place hashbrowns into a 9×13 pan. Make sure the hashbrowns are thawed. You don’t want extra moisture in your casserole and make it soggy.
2. Brown sausage and onion. Drain and spread over top of the hashbrowns in the 9×13 pan.
3. Whisk together eggs, milk, salt and pepper (to taste) and ground mustard.
4. Sprinkle shredded cheese on top of sausage and hashbrowns.
5. Pour egg mixture on top of cheese.
6. Cover with foil.
If you are making this ahead of time, stop at this point and refrigerate.
7. Preheat oven to 375 degrees.
8. Bake, covered for 30 minutes.
9. Remove foil and bake an additional 10 minutes, making sure that the cheese doesn’t get to brown.