Overnight Breakfast Bake

I nearly always make my husband and I a cooked breakfast on the weekends. The alternative is going out or “take out” breakfast like donuts or fast food, which I don’t generally want. So, in lieu of that I put together a very storecupboard friendly recipe I could make the night before and pop in the oven in the morning. It’s no gourmet thing I assure you, but it is nice to get up and eat a hot breakfast that I can almost pretend I didn’t have to cook.

Ingredients

• A little butter for greasing the pan
• 4 ounces dehydrated hash browns (I got mine from the bin at Winco)
• 1 tsp oil + 1 tsp butter
• 1 bag frozen pepper stir-fry mix (frozen sliced bell peppers & onions)
• 1/2 lb bulk breakfast sausage meat
• 1/2 cup shredded cheddar cheese
• 1/2 tsp kosher salt
• 1/2 tsp ground black pepper
• 1/2 cup milk
• 4 large eggs

Instructions

1. Butter a 9″ square casserole dish
2. Soak the dehydrated hash browns in boiling hot water for 12 minutes, then drain well.
3. Meanwhile, heat a large saucepan over medium heat. Add the oil and butter.
4. Carefully add the bag of pepper stir-fry mix and cook until defrosted. Then add the sausage meat.
5. Cook sausage meat while breaking it up with the back of a wooden spoon until cooked through and crumbled.
6. Whisk together eggs and milk in a large mixing bowl. Add salt, pepper, potatoes, cheese, and sausage mixture.
7. Stir to combine and then pour into the buttered casserole dish. Cover with plastic wrap and refrigerate overnight (up to 12 hours).
8. When you are ready to eat it, put the cold casserole in a cold oven and heat the oven to 450f. Bake for 45 to 55 minutes, or until cooked through and starting to brown.
9. Make sure the middle is set and hot before serving.

Makes 6 Servings.

Notes

• We have this with toast and fruit, but some muffins or pastry would be nice too.