Make Ahead Breakfast Casseroles

By ldelmas

Ingredients

• 12 eggs
• 1 bag (30 oz.) frozen shredded hash browns
• 1 lb bulk breakfast sausage
• 3 cups cheddar cheese, grated
• 1/2 cup heavy cream or half-and-half
• 1 small onion, diced
• 1/2 tablespoon fresh rosemary, chopped
• 1/2 tablespoon fresh thyme
• Kosher salt and fresh ground pepper, to taste

Details

Servings 15
Preparation time 158mins
Cooking time 158mins
Adapted from 12tomatoes.com

Preparation

Step 1

Make Ahead Breakfast Casseroles

15 minutes active, 8 hours inactive to prepare serves 10-12

When ready to bake, preheat oven to 350°F and lightly grease a 9x13-inch baking dish or 4 8x4-inch loaf pans.

In a large skillet, cook breakfast sausage over medium heat. When barely pink, add onions and continue to cook until soft and translucent, 5-6 minutes. Remove from heat to cool a bit.

Meanwhile, in a large mixing bowl, combine eggs and milk and whisk until combined. Add rosemary and thyme, and season with salt and pepper.

Add sausage and onions and stir to combine. Fold in hash browns and 1 1/2 cups of the cheese.

Pour mixture into prepared baking dish(es) and top with remaining cheddar cheese. Cover dishes with plastic wrap or aluminum foil and place in the fridge to sit overnight.

Bake in preheated oven until golden brown, 45-60 minutes for 9x13-inch dish, 30-45 minutes for 8x4-inch loaf pans.