Busty Breakfast Casserole ✔ The Night Before

 Breakfast, the night before. 

      

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Breakfast is one of my favorite parts of the weekend. My husband and I get pretty creative in the kitchen, especially after a couple cups of Colombian espresso! The kids usually snooze until a pretty late hour so we get plenty of space to cook and clean in the morning. Breakfast is always a treat at our house so we like to keep it interesting. Sometimes over the top, sometimes old-fashioned- but always a pleasure to have less work on an exhausting morning. 

Weekends are usually the busiest time for me. Birthday parties are always hosted on Saturdays and with my family's work schedule BBQ's and get-together's usually fall on Saturday and Sunday afternoons. Needless to say, I am practically a chicken with it's head cut off by 9 AM on a Saturday. Recently our oldest had her girlfriend over for the weekend. I had only one day prior to get all the groceries and amenities we would need for the weekend, not to mention dishes piling up and kids complaining of hunger. 

I've got it covered.   »»    ❝ Literally.  ❞

Luckily, I knew the logistics of how my morning would play out, so I had prepared breakfast- that's right, the night before. (I also cheated and got a couple tubes of the pre-made cinnamon rolls that you pop in the oven for re-reinforcements). You may or may not know the agony of hungry teenagers asking when the hour-and-a-half-long casserole will be ready every 15 minutes until consumption. The good news is that I threw this together with practically nothing and we were all happily pleased. The truth is, the longer this sits and congeals, the better tasting I have found it to be. Now, I'm not talking days on end, but I would recommend making it at least 6 hours before baking, or leaving it in the fridge over night. 

Breakfast Casserole

6 Slices White Bread, Crusts Removed

1 Pound Pork Breakfast Sausage

3 Cups Shredded Hash Browns, Thawed

12 Large Eggs

2 Cups Milk

1 Teaspoon Salt

1 Teaspoon Black Pepper

1 Teaspoon Season Salt

2 Cups Shredded Cheddar Cheese

In a 9 x 13 glass baking dish, grease bottom and sides heavily. Place bread slices in dish, forming a crust across the bottom. In a large frying pan, add breakfast sausage and heat to medium heat. Break meat apart and stir until browned and fully cooked. Drain sausage on a paper towel to remove grease. Add sausage and hash browns to baking dish. Stir by hand until meat and potatoes have mixed evenly. In a medium-sized mixing bowl, crack 12 eggs. Add milk, salt, pepper, season salt and whisk together until completely blended. Slowly pour egg mixture over entire casserole until spread evenly. Cover and place in the refrigerator over night or until ready to bake. To bake, bring to room temperature and preheat oven to 350 degrees. Cover entire casserole with shredded cheese and any additional salt or pepper to taste. Place dish into preheated oven and let bake for 60-75 minutes in preheated oven. Casserole should be bubbly and golden brown across the top when baked. Remove from heat and let cool for 15 minutes. Slice breakfast casserole into preferred portions and serve warm. 

(About 10 Servings)

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Blog, Photos & all Recipes Copyright ©Amorie Keys, 2014 . (©Honey, I'm Home, & ©Leftover Legacies, ©Humbly Homemade, ©Broke Momma Cooks). All Photos and recipes are subject to copyright. Follow Honey, I'm Home on Facebook, Pinterest, Instagram & Twitter.