Overnight  Breakfast Casserole  with Hash Browns

"Overnight hash brown breakfast casserole puts a hearty, homemade meal on your table with minimal morning effort."

Renee Nicole's Kitchen

INGREDIENTS

1 lb bulk turkey sausage (not precooked) 1 TBSP olive oil 1/2 large sweet onion 1 red bell pepper 20 ounces frozen hash browns 7 ounces shredded cheese* (about 2 cups) 6 eggs 1/2 cup milk 1/2 cup greek yogurt 1/2 tsp salt 1 tsp hot sauce For Garnish: sliced avocado sour cream or greek yogurt hot sauce fresh cilantro shredded cheese

Overnight Breakfast  Casserole with Hash Browns

Yield

8 SERVINGS

prep time

45 MINUTES

total time

1 HOUR  45 MINUTES

COOK TIME

1 HOUR

1. Preheat a large skillet over a medium flame. Heat olive oil, then add the turkey sausage, removing from casings if necessary. Cook sausage until brown throughout, then use a slotted spoon to remove it from the pan. Use remaining grease to sauté onions and bell pepper, about 7 - 10 minutes. Remove from heat until ready to assemble.

Instructions

2. In a large mixing bowl combine together frozen hash browns and shredded cheese*. In a separate mixing bowl whisk together eggs, milk, greek yogurt, and hot sauce.

Instructions

3. Once the sausage and onion bell pepper mixture have cooled slightly, combine them with the hash brown cheese mixture. Pour in the egg mixture and stir to combine.

Instructions

4. Grease a 9" by 13" or similar size casserole dish, then pour in the casserole mixture, spreading out evenly in the pan.

Instructions

5. Cover the dish with foil, then place in the refrigerator overnight, up to 12 hours, until ready to bake.

Instructions

6. In the morning, preheat the oven to 350º F. Bake the casserole for 45 minutes while covered, then remove foil and bake an additional 15 minutes. Casserole should be bubbly, eggs should be firm, and a thermometer should ready 165º F.

Instructions

7. Serve hot, topped with your favorite garnishes or none at all.

Instructions

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