Lake House Breakfast Casserole
Time: 45-50 Minutes
Servings: 8-10 Servings
Ingredients
- 1 Lb Breakfast Sausage, browned and drained
- 8 Large Eggs
- 2 C Milk
- 1 tsp Garlic Powder
- 1 tsp Onion Powder
- 1 tsp Salt
- ½ tsp Black Pepper
- 1 (30 oz) Bag Frozen Shredded Hash Browns, thawed
- 2 C Shredded Cheddar Cheese
- 1 C Shredded Monterey Jack Cheese
- ½ C Diced Bell Pepper (optional)
- ¼ C Sliced Green Onions
Instructions
- Preheat the oven to 350°F and lightly grease a 9x13-inch baking dish.
- Brown the sausage in a skillet over medium heat until fully cooked; drain any excess grease.
- Spread the thawed hash browns evenly into the prepared baking dish.
- Layer the cooked sausage, cheddar cheese, Monterey Jack cheese, bell pepper, and green onions over the hash browns.
- Whisk together the eggs, milk, garlic powder, onion powder, salt, and black pepper in a large bowl until well combined.
- Pour the egg mixture evenly over the ingredients in the baking dish.
- Press the ingredients down gently with a spoon to ensure the egg mixture is distributed throughout the casserole.
- Cover and refrigerate overnight if making ahead, or continue directly to baking.
- Bake uncovered for 45–50 minutes, or until the center is set and the top is lightly golden brown.
- Rest the casserole for 10 minutes before slicing and serving.
Go Rogue by topping with salsa, hot sauce, avocado, or a dollop of sour cream.
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