Friday, August 7, 2015

"Kitchen Sink" Overnight Breakfast Casserole


I am a huge breakfast casserole fan. Like it is probably one of my favorite breakfast foods. I would pick it over pancakes, waffles, and french toast every day. My husband and kids on the other hand would pick the rather. So whenever I make breakfast casserole it is for me. So this time that I made it I threw in some left over roasted veggies and it was probably the best breakfast casserole I have ever eaten. I just loved it and had it for breakfast the few days after that. You can omit the veggies or throw them on in for this deluxe breakfast casserole. This dish is very versatile but the base of the dish is always the same. Hash brown bottom, with some meat and then pour over egg and cheese mixture. 


"Kitchen Sink" Overnight Breakfast Casserole

2 cups frozen shredded hash browns
2 cups shredded cheese
2 cups breakfast sausage,cooked into small pieces
1 cup bacon, chopped
4 cups veggie mix, cooked (Mushrooms, zucchini, squash, tomatoes, peppers, onions)
12 eggs
1 3/4 cup milk
1 1/2 teaspoon parsley
1 1/2 teaspoon kosher salt
1 teaspoon dried basil
1/2 teaspoon black pepper



In a 9 x 13 inch casserole dish lightly coat with baking spray. Layer down the hash browns. Press down into pan. Then sprinkle sausage and bacon down. Then sprinkle 1 cup of cheese. Next layer the veggies. In a medium bowl whisk together the eggs, milk, parsley, salt, basil, and pepper. Wish together well then add in the remaining cup of cheese. Pour the egg mixture over the veggies.



 Then cover and store or you can bake. When you bake the casserole bake at 375 degrees F uncovered for 1 hour. Or until the egg in the middle is fully set up and the edges are beginning to lightly brown. Once it is done cooking remove from oven and let cool for 10 minutes or so before you slice and serve it.




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