My family loves this eggy, cheesy breakfast casserole. We make it fairly often but it’s also our family’s traditional Christmas breakfast, served with Fluffy Southern Buttermilk Biscuits, raspberry jam, and orange juice. I put all the ingredients together the night before, refrigerate it, then cook it up after the kids have opened up all their presents.
Try adding veggies to this: onions, red or green bell peppers, spinach, mushrooms, tomatoes, etc. for a little variety. Or make it southwestern by substituting chorizo for the sausage or bacon, leaving out the dry mustard, and adding diced green chilis and a Mexican cheese blend.
Breakfast Casserole with Sausage or Bacon
Course: Breakfast8-10
servings25
minutes40
minutesIngredients
1 lb. pork sausage OR bacon, fried and drained
1 (20 ounce) bag frozen hash browns (optional)*
1 cup shredded cheddar cheese
8 eggs, lightly beaten
1 1/2 tsp dry mustard*
1 tsp salt
2 cups milk
Directions
- Preheat oven to 350˚ F and spray a 9×13’’ pan with cooking spray.
- In a medium-sized mixing bowl, stir together the sausage OR bacon, frozen hash browns, if using, and cheese.
- In a separate bowl, combine the eggs, mustard, salt and milk. Whisk well.
- Add the eggs to the sausage or bacon mixture and stir well.
- Pour the whole mixture into the prepared casserole dish and bake for 40-45 minutes. Serve hot.
Notes
- You can put all the ingredients together the night before and refrigerate the casserole until you’re ready to bake it in the morning.
- *Ore-Ida and Simply Potatoes brand hash browns are gluten-free. Mccormick brand dry mustard is as well. Check the ingredients list on other brands to verify that they’re gluten-free if needed.
