Raise your Hand if You have ever wished for a stress free morning. YES..I see that hand!
I have also made these in smaller pans such as two 8×8 pans. Perfect for when company comes and you can customize it as far as having a meat free option available.
This is one of those recipes that you can also make in muffin tins. After they are cooled go a head an wrap them in saran wrap and put into freezer. Need breakfast? Pop one in the microwave to defrost or take it out the night before. Need it to be even more convenient? Wrap it in a tortilla and you are good to go!
Fully Loaded Cheesy Breakfast
Ingredients:
- 1 pound Bacon, cooked and chopped
- 12 ounces sausage or diced ham
- 1 (28-ounce) package frozen cubed hash browns with peppers and onions, thawed
- 2 cups shredded medium or sharp cheddar cheese
- 12 large eggs
- 1/2 cup whole milk
- 1 1/2 teaspoons kosher salt
- 1 teaspoon fresh ground black pepper
- 1 teaspoon garlic powder
Directions:
- Preheat oven to 375°F. Butter a 9×13-inch baking pan.
- In a large skillet over medium heat, cook the sausage until browned, crumbling it with a spatula as it cooks.
- Add hash browns, sausage, bacon and cheese to the casserole dish. Toss to combine.
- In a large bowl combine eggs, milk, garlic, salt and pepper. Whisk until completely combined.
- Pour the egg mixture over the hash brown mixture.
- Bake for 35-40 minutes until a knife inserted in the center comes out clean.
To Make Ahead: Refrigerate overnight. Allow casserole to sit on counter for about 30 minutes before baking.
Quick Tip: If you don’t have the hash browns with onion and bell pepper already in it go ahead and add a 1/2 cup of each to the mix. Depending on what your family loves, maybe more!
Photo and Recipe courtesy of The Slow Roasted Italian