Loaded Breakfast Casserole Recipe 445

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LOADED OVERNIGHT BREAKFAST CASSEROLE



Loaded Overnight Breakfast Casserole image

A versatile loaded overnight breakfast casserole dish that can be easy to prep, (pre-cooked meats, pre-shredded cheese) and be made more wholesome (fat-free dairy, turkey breakfast meats). Personally, I saute my ham and sausage in bacon grease!

Provided by SouthernMaster

Categories     Breakfast and Brunch     Potatoes

Time 10h

Yield 8

Number Of Ingredients 12

½ pound bulk pork sausage
2 (12 ounce) packages frozen pre-cooked hash brown patties, thawed
½ pound diced fully cooked ham
2 cups shredded Monterey Jack cheese
2 teaspoons dry mustard
1 ½ teaspoons onion powder
12 large eggs
1 ½ cups evaporated milk
½ cup half-and-half
½ teaspoon kosher salt
½ teaspoon ground black pepper
½ cup shredded sharp Cheddar cheese, or more to taste

Steps:

  • Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes. Remove from heat and let cool slightly, about 5 minutes. Transfer to a large bowl.
  • Add hash browns, ham, Monterey Jack cheese, dry mustard, and onion powder to sausage; mix to combine. Pour loosely into a greased 9x13-inch baking pan. Whisk eggs, evaporated milk, half-and-half, salt, and pepper together in a large bowl. Pour evenly over the hash brown mixture, cover with aluminum foil, and refrigerate, 8 hours to overnight.
  • Pull from the refrigerator 30 minutes prior to cooking. Add Cheddar cheese and recover.
  • Preheat the oven to 350 degrees F (175 degrees C).
  • Cook in the preheated oven for 45 minutes. Remove foil and continue to cook, uncovered, until cheese is bubbly, 15 to 20 minutes more. Let stand for 10 minutes to firm up before serving.

Nutrition Facts : Calories 545.2 calories, Carbohydrate 22 g, Cholesterol 364.6 mg, Fat 41 g, Fiber 1.3 g, Protein 33.2 g, SaturatedFat 18.8 g, Sodium 1129.9 mg, Sugar 5.7 g

LOADED BREAKFAST CASSEROLE RECIPE - (4.4/5)



Loaded Breakfast Casserole Recipe - (4.4/5) image

Provided by á-2385

Number Of Ingredients 8

3 cups hash brown potatoes, frozen
1 cup ham, diced
3/4 cup Pepper Jack cheese, shredded
1/4 cup green onions, chopped
4 eggs beaten
1 1/2 cups milk (I use whole)
1/8 teaspoon salt
1/8 teaspoon black pepper

Steps:

  • To make the night before simply Coat a 9" x 13" baking dish with cooking spray. Arrange the hash browns evenly in the bottom of the dish. Sprinkle with cheese, ham, and green onions. In a bowl mix eggs, milk, salt and pepper. Pour egg mixture over the potato mixture. Cover with foil and place in the fridge overnight. The next day, bake the casserole in a 350°F oven uncovered for 50 to 55 minutes or until a knife inserted in the center comes out clean. If you prepare the casserole and are cooking it the same day, bake for 40 to 45 minutes.

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