Overnight Bacon and Sausage Hash Brown Casserole
(from Yours Truly)
This is a fairly new discovery, thanks to the girls in Blessings on Burlington (B on B). Mainly because I volunteered to make an egg casserole and wanted to have hash browns in it. Quick googling landed a recipe and here’s my version of it. I added bacon because it seemed un-American to not have bacon in a breakfast casserole. Call me crazy.
The girls really liked it with the hash browns. I later tried it on our family and all our kids loved it, especially our Lauren who has to eat gluten free. A lot of times Bisquick, or a version of it, is in a breakfast casserole, but because of the potatoes, Lauren was able to eat it. Fun discovery plus the fact you can make it the night before which saves time when you have guests pulling in your driveway the next morning!
Ingredients:
1 pound of sausage
1 pound of bacon
10 eggs
1 bag of frozen hash browns (I use the shredded potatoes, not the cubed ones.)
1 ½ cups of milk
2 teaspoons of Dijon mustard (I skipped this thinking our kids wouldn’t like it.)
Salt and pepper to taste
2 cups shredded cheddar cheese
Directions:
Crumble and brown the sausage. Drain.
Fry bacon and drain. Crumble into small pieces.
In large mixing bowl, combine hash browns, sausage and bacon.
Spray a 9 x 13 dish with a non-stick spray. Spread out the hash brown, sausage and bacon mixture onto the bottom of the pan.
Mix up the eggs, salt and pepper, and 1 ½ cups of cheese. Pour over the hash browns. Cover with foil and place in refrigerator at least 8 hours, but no more than 12 is recommended.
The next morning, heat oven to 350 degrees and uncover dish, topping it with the remaining ½ cup of cheese. Bake for 45-55 minutes, or until the center seems set. Cool 5-10 minutes before serving.