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Overnight breakfast casserole with layers of hash browns, sausage, bacon, and melted cheddar cheese baked into eggs.

Overnight Breakfast Casserole with Sausage and Bacon

Assemble this overnight breakfast casserole with sausage, bacon, eggs, hash browns, and cheddar, chill it 8 hours, then bake and serve 8.
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Prep Time 15 minutes
Cook Time 1 hour
Chill Time 8 hours
Total Time 9 hours 15 minutes
Servings: 8 servings
Course: Breakfast
Cuisine: American
Calories: 550
Ingredients Method

Ingredients
  

  • 1 lb bulk breakfast sausage
  • 8 slices bacon diced
  • 10 eggs
  • 1 ½ cups milk
  • 1 tbsp Dijon mustard
  • 1 tsp salt
  • ½ tsp coarse ground pepper
  • 20 oz shredded potatoes (hash browns) thawed
  • 8 oz cheddar cheese grated and divided
  • ¼ cup green onions sliced (optional)

Method
 

  1. Coat a 9×13-inch baking dish with butter, oil, or cooking spray, and warm a skillet over medium heat.
  2. Fry the sausage until no longer pink, crumbling it into small bits as it cooks.
  3. Take out the sausage and pour off the fat, then fry the bacon until it becomes crisp.
  4. In a large bowl, beat the eggs, milk, mustard, salt, and pepper until thoroughly blended.
  5. Using a wooden spoon, mix the thawed shredded potatoes, half of the cheese, the cooked sausage, and half of the bacon (set aside the other half for later).
  6. Move the mixture into the greased baking dish.
  7. Wrap with foil or plastic wrap and chill in the refrigerator overnight.
  8. Set the oven to 350°F (175°C).
  9. Uncover the dish and scatter the remaining cheese over the top.
  10. Bake for 45–60 minutes, until the middle is firm and no longer wobbly.
  11. Take the casserole out of the oven and let it cool a bit before serving.
  12. Top with the reserved bacon pieces and green onions, then serve.