Description
A versatile loaded overnight breakfast casserole dish that can be easy to prep, (pre-cooked meats, pre-shredded cheese) and be made more wholesome (fat-free dairy, turkey breakfast meats). Personally, I saute my ham and sausage in bacon grease!
Ingredients
- ½ pound bulk pork sausage
- 2 (12 ounce) packages frozen pre-cooked hash brown patties, thawed
- ½ pound diced fully cooked ham
- 2 cups shredded Monterey Jack cheese
- 2 teaspoons dry mustard
- 1 ½ teaspoons onion powder
- 12 large eggs
- 1 ½ cups evaporated milk
- ½ cup half-and-half
- ½ teaspoon kosher salt
- ½ teaspoon ground black pepper
- ½ cup shredded sharp Cheddar cheese, or more to taste
Instructions
- Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly
- 5 to 7 minutes. Remove from heat and let cool slightly
- about 5 minutes. Transfer to a large bowl.
- Add hash browns
- ham
- Monterey Jack cheese
- dry mustard
- and onion powder to sausage; mix to combine. Pour loosely into a greased 9×13-inch baking pan. Whisk eggs
- evaporated milk
- half-and-half
- salt
- and pepper together in a large bowl. Pour evenly over the hash brown mixture
- cover with aluminum foil
- and refrigerate
- 8 hours to overnight.
- Pull from the refrigerator 30 minutes prior to cooking. Add Cheddar cheese and recover.
- Preheat the oven to 350 degrees F (175 degrees C).
- Cook in the preheated oven for 45 minutes. Remove foil and continue to cook
- uncovered
- until cheese is bubbly
- 15 to 20 minutes more. Let stand for 10 minutes to firm up before serving.
Prep Time: 15 mins
Cook Time: 1 hr 5 mins
Total Time: 10 hrs
Servings: 8