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Overnight Breakfast Casserole
Overnight Breakfast Casserole
This vibrant overnight breakfast casserole combines colorful veggies, savory sausage, fluffy eggs, and crispy hash browns. It’s simple to prepare and perfect for feeding a crowd.
By allwordnews
Prep Time:
15 mins
Cook Time:
50 mins
Chill Time:
8 hrs
Stand Time:
10 mins
Total Time:
9 hrs 15 mins
Servings:
12
Ingredients
- cooking spray
- 1/2 (32 ounce) package frozen diced hash brown potatoes
- 1 pound bulk pork sausage
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1/2 cup chopped onion
- 2 cloves garlic, minced
- 1/2 teaspoon dried oregano
- 4 cups fresh spinach
- 4 ounces Monterey Jack cheese, shredded
- 12 large eggs
- 2/3 cup whole milk
- 2 teaspoons Dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
Directions
- Gather all ingredients.
- Grease a 9x13 baking dish with cooking spray. Spread hash browns in the prepared baking dish.
- Cook sausage over medium heat in a large skillet until starting to brown, about 2 minutes.
- Add bell peppers, onion, garlic, and oregano to skillet. Continue cooking until vegetables are tender and sausage is no longer pink, about 5 minutes. Add spinach; cook until wilted, about 1 minute.
- Spread vegetable and sausage mixture over hash browns in the baking dish. Sprinkle cheese over the top.
- Beat eggs, milk, mustard, salt, and pepper together in a bowl. Pour egg mixture over casserole. Cover and refrigerate 8 hours to overnight.
- Preheat the oven to 325 degrees F (165 degrees C).
- Bake casserole, uncovered, in the preheated oven until a knife inserted in the center comes out clean, 50 to 60 minutes. Let stand 10 minutes before serving.
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