Ingredients for Overnight Hash Browns Breakfast Casserole
- Breakfast Sausage
- 2 cups croutons
- Cheddar Cheese
- 6 large eggs
- 1/2 cup milk (for egg mixture) + 1/2 cup milk (for potato soup)
- Dry Mustard
- 1/2 teaspoon salt
- Cream Of Potato Soup
- 4 cups frozen shredded hash browns
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How to Make Overnight Hash Browns Breakfast Casserole
- Preheat oven to 350°F (175°C).
- Spray a 9x13 inch baking dish with non-stick cooking spray.
- In a large skillet, cook 1 pound sausage (browned and crumbled). Drain well.
- Place 2 cups croutons in the prepared baking dish.
- Evenly distribute the cooked sausage over the croutons.
- Sprinkle 1 cup shredded cheddar cheese over the sausage.
- In a medium bowl, whisk together 6 large eggs, 1/2 cup milk, 1 teaspoon Dijon mustard, and 1/2 teaspoon salt.
- Pour the egg mixture evenly over the cheese.
- In a separate bowl, combine 1 (10.75 ounce) can condensed potato soup with 1/2 cup milk.
- Pour the potato soup mixture over the egg mixture.
- Top with 4 cups frozen shredded hash browns.
- Cover the casserole with foil and refrigerate overnight.
- In the morning, remove from refrigerator and bake for 50-60 minutes, or until heated through and bubbly.
- Remove from the oven and top with the remaining 1 cup shredded cheddar cheese.
- Bake for an additional 5-10 minutes, or until the cheese is melted and bubbly.
- Let stand for 10 minutes before cutting into squares and serving.
Nutrition Information (Approximate per serving)
Sodium
73 g
Sugar
11g
Fat
84g
Carbs
17g
