Freezer Breakfast Casserole
This delicious and healthy freezer casserole can be made ahead and enjoyed later for those busy mornings.
Equipment
- 1 9x13 casserole dish
Ingredients
- 20 ounces shredded hash browns, thawed
- 1 pound breakfast sausage, cooked and drained
- ¼ cup diced yellow onion
- ½ cup red bell pepper, diced
- ½ cup green bell pepper, diced
- 2 cups shredded cheddar cheese
- 8 large eggs
- 1⅓ cup whole milk
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- ½ teaspoon pepper
Instructions
- Spray a 9 x 13 casserole dish with non-stick spray. Layer your thawed hash browns on the bottom of the dish.
- Add the cooked sausage, onions, bell peppers, and 1½ cups of the shredded cheese on top of the hash browns.
- In a large bowl, whisk the eggs and milk together. Carefully pour the egg mixture over the top of the hashbrown mixture.
- Sprinkle the remaining ½ cup of cheese over top of the casserole.
- Cover your casserole with aluminum foil and freeze for up to 3 months.
- To use, thaw in the refrigerator overnight.
- The morning of, preheat your oven to 350°F. Let your casserole sit on the counter at room temperature until the oven is preheated.
- Place the casserole in the oven for 1 hour. If it isn't cooked through, remove the foil and allow it to cook another 15 minutes or until it's cooked through. Enjoy!
Notes
- If you like to mix sweet and savory, try adding 1/4 cup of real maple syrup to the fluffy egg mixture to give it a sweet twist.
- If you want to eat this right away, simple skip the freezer steps and bake it in a preheated oven for an hour.