Do you not have time to make breakfast tomorrow morning? Then prepare it tonight! Jason Hill's breakfast casserole is one of many egg recipes you should add to your collection. Try it as one of your Christmas morning recipes or make it when you're feeding a crowd.
Breakfast casseroles are always a hit because they are easy to prepare the day before your guests arrive. By preparing this breakfast casserole recipe the night before, it allows you to spend time with your family and guests the next day with minimal fuss.
For this wonderful sausage breakfast casserole, you can use your favorite breakfast sausage, but just make sure to cook it and drain it before you begin. You can also use a precooked sausage such as Aidells.
The only stove top cooking for this breakfast egg casserole is to saute your mushrooms in about 2 tablespoons of olive oil before hand to release their moisture. If you don't do that, it's going to release the water into the casserole and you'll have a watery consistency.
Here are the ingredients you'll need for this easy breakfast casserole.
Overnight Breakfast Casserole
1 pound pre cooked Italian chicken sausage or 1 pound crumbled Jimmy Dean pork sausage
12 ounces sliced mushrooms, sauteed and drained
5 whole eggs
2 cups milk or half and half
1 teaspoon dry mustard
1 teaspoon sea salt
5 slices buttered sourdough bread, halved
1 cup sliced green onions
7 ounce can green chiles or diced jalapenos
2-3 cups shredded cheddar cheese
3.8 ounce can of sliced olives
Whisk together the eggs, milk, mustard and salt.
Place bread butter side down in casserole dish. Sprinkle bread with chopped sausage. Top next with the sauteed mushroom. Layer on the green onions and green chiles. Finally, top with 2-3 cups shredded cheddar cheese.
Slowly pour the egg-milk mixture over casserole. Sprinkle with sliced olives.
Cover and chill overnight in the refrigerator.
The next morning, bake for about 45 minutes in 350 F oven. Let sit about 10 minutes before slicing and serving.
This casserole will serve about 10-12 people. I hope you find that this is the best breakfast casserole you've tried!
Breakfast casseroles are always a hit because they are easy to prepare the day before your guests arrive. By preparing this breakfast casserole recipe the night before, it allows you to spend time with your family and guests the next day with minimal fuss.
For this wonderful sausage breakfast casserole, you can use your favorite breakfast sausage, but just make sure to cook it and drain it before you begin. You can also use a precooked sausage such as Aidells.
The only stove top cooking for this breakfast egg casserole is to saute your mushrooms in about 2 tablespoons of olive oil before hand to release their moisture. If you don't do that, it's going to release the water into the casserole and you'll have a watery consistency.
Here are the ingredients you'll need for this easy breakfast casserole.
Overnight Breakfast Casserole
1 pound pre cooked Italian chicken sausage or 1 pound crumbled Jimmy Dean pork sausage
12 ounces sliced mushrooms, sauteed and drained
5 whole eggs
2 cups milk or half and half
1 teaspoon dry mustard
1 teaspoon sea salt
5 slices buttered sourdough bread, halved
1 cup sliced green onions
7 ounce can green chiles or diced jalapenos
2-3 cups shredded cheddar cheese
3.8 ounce can of sliced olives
Whisk together the eggs, milk, mustard and salt.
Place bread butter side down in casserole dish. Sprinkle bread with chopped sausage. Top next with the sauteed mushroom. Layer on the green onions and green chiles. Finally, top with 2-3 cups shredded cheddar cheese.
Slowly pour the egg-milk mixture over casserole. Sprinkle with sliced olives.
Cover and chill overnight in the refrigerator.
The next morning, bake for about 45 minutes in 350 F oven. Let sit about 10 minutes before slicing and serving.
This casserole will serve about 10-12 people. I hope you find that this is the best breakfast casserole you've tried!
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