Breakfast casserole is a great thing to feed a crowd!
This recipe is special in my family because it is a recipe that my mom would always prepare on Christmas Eve and then bake on Christmas morning so that would be ready to eat after we saw what Santa brought. Even though breakfast casserole is a great thing to eat any time of year, I am posting it now because of this fond childhood Christmas memory. Sometimes food is like that. Foods that you don’t expect or are pretty ordinary can be connected to something really strong and special forever!
The original recipe suggested that you wait overnight before you bake it. But I tried it both ways in either way works great. I would recommend doubling this recipe if you have more than four or five people to feed. The original recipe is about double this amount, and it just made way too much for me to eat in a timely manner.
The best thing about breakfast casserole is that it already has everything in it that goes into a good breakfast. Eggs, milk, potatoes and cheese. How can you go wrong? Now, this doesn’t cut into perfect hard squares. So do not be alarmed if it’s a little runny. As long as the potatoes are cooked, it’s ready to eat.
Local Spotlight: This was made with breakfast sausage and eggs from Prairie Creek Farms (You can get your own. Learn how in the Gift Guide!).
I hope that you have a cozy holiday season filled with love, wassail, and this breakfast casserole.
- 1 lb. mild breakfast sausage
- 4 eggs
- 1 1/2 C. milk
- 1 C. medium cheddar cheese grated
- 1 t. ground mustard
- 3/4 t. salt
- 1/2 t. pepper
- 16 oz. shredded hash browns thawed
- 1 small bell pepper diced
- 1/4 C. chives or green onions
- 1/3 C. small curd cottage cheese
- Preheat oven to 350 degrees Fahrenheit.
- Brown sausage in a skillet. Drain and set aside.
- Whisk together eggs, milk, mustard, salt and pepper.
- Stir in all other ingredients.
- Pour into a greased 9x9 pan.
- Bake for 60-75 min, or until center is set.