Loaded Overnight Breakfast Casserole

A versatile loaded overnight breakfast casserole dish that can be easy to prep, (pre-cooked meats, pre-shredded cheese) and be made more wholesome (fat-free dairy, turkey breakfast meats). Personally, I saute my ham and sausage in bacon grease!

• Preparation Time: 15 mins
• Cooking Time: 1 hr 5 mins
• Total Time: 1 hr 20 mins
• Calories: 545 Calories

Ingredients

• ½ teaspoon ground black pepper
• ½ teaspoon kosher salt
• 1 ½ cups evaporated milk
• 1 ½ teaspoons onion powder
• 2 cups shredded Monterey Jack cheese
• ½ cup half-and-half
• 2 teaspoons dry mustard
• ½ pound bulk pork sausage
• 12 large eggs
• 2 (12 ounce) packages frozen pre-cooked hash brown patties, thawed
• ½ pound diced fully cooked ham
• ½ cup shredded sharp Cheddar cheese, or more to taste

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C).

Step 2

Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes. Remove from heat and let cool slightly, about 5 minutes. Transfer to a large bowl.

Step 3

Add hash browns, ham, Monterey Jack cheese, dry mustard, and onion powder to sausage; mix to combine. Pour loosely into a greased 9x13-inch baking pan. Whisk eggs, evaporated milk, half-and-half, salt, and pepper together in a large bowl. Pour evenly over the hash brown mixture, cover with aluminum foil, and refrigerate, 8 hours to overnight.

Step 4

Pull from the refrigerator 30 minutes prior to cooking. Add Cheddar cheese and recover.

Step 5

Cook in the preheated oven for 45 minutes. Remove foil and continue to cook, uncovered, until cheese is bubbly, 15 to 20 minutes more. Let stand for 10 minutes to firm up before serving.