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The Moxhaven Kitchen

Overnight Sausage & Hashbrown Breakfast Casserole

From the kitchen of Rachel WhiteQuick & Easy

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From the kitchen of Rachel White

Overnight Sausage & Hashbrown Breakfast Casserole

Ingredients

Put in a greased pan

  • 3½ cups frozen shredded hashbrowns
  • 1 lb cooked sausage
  • 1 cup shredded cheese

Mix and pour over top

  • 6 eggs, beaten
  • ¾ cup milk
  • 1 teaspoon dry mustard
  • ½ teaspoon salt
  • ½ teaspoon pepper

Method

  1. Put hashbrowns, sausage, and cheese in a greased pan.
  2. Mix eggs, milk, dry mustard, salt, and pepper and pour over top.
  3. Cover and refrigerate 2 hours or overnight.
  4. Preheat oven to 350°. Cover with foil and bake 45 minutes.
  5. Then uncover and bake 5–8 minutes or until center is set.

Back to Breakfast

A candlelit table from above, with an olive wood bowl, a charcuterie board and votives
Letters from the porch

Pull up a chair.

Every so often I’ll write you a letter. A recipe, a tradition we’re trying, whatever magic (or glorious mess) happened at our table that week. No lectures, nothing salesy, just a friend waving from the porch.