My Favorite Easy Make-Ahead Breakfast Casserole
Okay guys, doing something a little different here today! I don’t post a lot of food-related things on my website, but if you follow me on Instagram, that’s a different story! (Sometimes I feel like a wannabe food blogger with all the food I post over there…) But seriously, cooking and baking for my family is such a big part of my life and I love sharing it with other people. So today, I figured I’d share one of my favorite breakfasts I make all the time: my go-to make-ahead breakfast casserole!
It’s perfect for busy weekdays, because I usually make a big pan of it over the weekend, and then we eat it for another day or two when we have a lot going and I don’t have a bunch of time to spend in the kitchen in the mornings. Which makes it especially great for back-to-school season!
Bonus: it’s hearty, high in protein, and clean and healthy! I usually make mine pretty simple, but it’s easy to throw in some onions, bell peppers, spinach, or whatever else you want before you bake.
Here’s how I do it!
Make-Ahead Breakfast Casserole Recipe
Makes about 12 servings
Ingredients
1 pound of sausage (whatever kind you want - sometimes I do regular pork sausage and sometimes I do turkey sausage. It’s great either way)
4 oz cream cheese, softened (I like Organic Valley)
2 cups frozen hash browns
8 eggs (can use more if you want!)
1/2 cup shredded cheese (whatever kind you want)
Any other add-ins you want
How to Make
Preheat the oven to 375F.
Grease a 9x13 baking pan. Spread the frozen hash browns over the bottom to evenly cover the pan.
Heat a skillet to medium/medium-high and start cooking the sausage.
While the sausage is cooking, put the pan with the hash browns in the oven to cook just a little bit.
Once the sausage is fully cooked, drain any grease and turn the burner down to low. Cut up the cream cheese (it should be soft) and put it on top of the sausage in the pan. Let it sit for a few minutes to start to melt, and then stir it in with the sausage. It should evenly coat the sausage.
While the cream cheese is melting, crack your eggs into a separate bowl and scramble. (I also like to throw a little milk, salt, and paprika in with the eggs at this point.)
Pull the baking pan with the hash browns out of the oven (keep it on) and spoon the sausage/cream cheese mixture over the top of the hash browns until it evenly covers them.
Pour the scrambled eggs over the sausage so it’s even throughout the pan. (If it’s not, you can tip the baking pan until everything is covered evenly.) Note: if you want to add in anything else (peppers, onions, etc.) this is where you’ll do it.
Sprinkle the shredded cheese on top.
Put the pan back in the oven and bake for 20-25 minutes. Once it’s done, pull it out and cut into squares. Let it sit for a few minutes to cool slightly, and then enjoy!
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