Mom Made An Overnight Breakfast Casserole And Her Tribe Wants To Eat It All
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I am really excited about this overnight breakfast casserole, y’all! I love eating this sort of stuff in the morning. However, I don’t always have the time to get it on the table. Since my kiddos are older I don’t have to get up as early anymore. It’s crazy how much life changes when you don’t need to change diapers. These overnight casseroles are just what the doctor ordered when a mama needs to catch up on her beauty sleep.
Once you pop this tasty casserole into the oven your sleeping family will soon be awake due to the incredible aroma!
Ingredients:
1 pound sweet Italian turkey sausage
1 1/2 cups diced sweet onion (from about half a large onion)
8 ounces fresh sliced mushrooms
2 cloves garlic, minced
2 cups frozen shredded hash brown potatoes (sometimes labeled “country style”)
2 cups shredded Kraft reduced-fat sharp cheddar cheese, divided
1 cup diced green pepper (from about 1 small-medium pepper)
2-3 plum tomatoes, seeded and diced (to equal about 1 – 1 1/4 cups)
1/2 cup chopped green onions (from about 6 onions)
12 eggs
1 3/4 cup non-fat milk
1 1/2 teaspoons McCormick dried parsley
1 teaspoon Morton kosher salt
1 teaspoon dried basil
1/4 teaspoon black pepper
Instructions:
In a large non-stick skillet over medium heat, cook sausage, onions, mushrooms, and garlic until sausage is no longer pink and mushrooms have given off some of their liquid, about 10 minutes. Throughout cooking, stir to crumble sausage and break up mushrooms. (You can leave the mushrooms in larger slices or break them into almost unnoticeable little pieces as you crumble the sausage.) Drain the liquid.
In a 9×13 pan coated with cooking spray, layer potatoes (there is no need to thaw them), sausage mixture, 1 cup cheese, green peppers, tomatoes, and green onions.
In a medium bowl, combine eggs, milk, parsley, salt, basil, and pepper. Whisk thoroughly to combine, then add remaining 1 cup of cheese and whisk again. Pour egg mixture evenly over other ingredients in baking pan. Cover with plastic wrap and refrigerate overnight. (Alternately, you can bake this casserole immediately.)
In the morning, preheat the oven to 375°F.
Bake casserole, uncovered, for about 60-70 minutes, or until egg in middle is just set and edges are lightly golden brown.
Remove from oven and allow to cool for 10 minutes before cutting and serving.
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Quick Tip: After the casserole is baked, you can refrigerate leftovers and reheat individual portions in the microwave for quick breakfasts all week.