Overnight Breakfast Casserole

This overnight breakfast casserole is pretty and colorful, with a good balance of vegetables and sausage, tender eggs, and hash browns. It's easy to put together, and makes enough for a crowd.

Print Recipe

Prep Time 15

Cook Time 50

Total Time 9

Servings: 12 servings

Course: Breakfast, Brunch, Entree

Cuisine: American

Calories: 357

Ingredients Method Nutrition

Ingredients

Cooking spray
1/2 32-ounce package frozen diced hash brown potatoes
1 pound bulk pork sausage
1 red bell pepper, chopped
1 yellow bell pepper, chopped
1/2 cup chopped onion
2 cloves garlic, minced
1/2 teaspoon dried oregano
4 cups fresh spinach
4 ounce Monterey Jack cheese, shredded
12 eggs
2/3 cup whole milk
2 teaspoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon ground black pepper

Method

Gather all ingredients.
Grease a 9×13 baking dish with cooking spray. Spread hash browns in the prepared baking dish.
Cook sausage over medium heat in a large skillet until starting to brown, about 2 minutes.
Add bell peppers, onion, garlic, and oregano to skillet. Continue cooking until vegetables are tender and sausage is no longer pink, about 5 minutes. Add spinach; cook until wilted, about 1 minute.
Spread vegetable and sausage mixture over hash browns in the baking dish. Sprinkle cheese over the top.
Beat eggs, milk, mustard, salt, and pepper together in a bowl. Pour egg mixture over casserole. Cover and refrigerate 8 hours to overnight.
Preheat the oven to 325 degrees F (165 degrees C).
Bake casserole, uncovered, in the preheated oven until a knife inserted in the center comes out clean, 50 to 60 minutes. Let stand 10 minutes before serving.