Big Breakfast Casserole

Big Breakfast Casserole


(2 votes) 4 2

Have a group you need to prepare breakfast for? Make this recipe the night before, I'm sure everyone will enjoy it, and you have no panic rush to face in the morning.

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Necedah, WI

Time needed

20+ min preparation + 70 min cooking

Serving Size / Yield

12 servings


  • 2 pkgs (12 oz. each) breakfast sausage links
  • 9 eggs
  • 3 C. milk
  • 1 1/2 tsp. ground mustard
  • 1 tsp. pepper
  • 2 pkgs. (20 oz. each) Refrigerated shredded hash browns
  • 2C (8 oz.) Shredded Cheddar cheese
  • 1/2 C. diced sweet red pepper
  • 1/3 C. thinly sliced green onions
  • 2 C. salsa (or picante sauce), optional

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  1. Place sausage on a 15x10x1 inch baking pan.

  2. Bake at 375 degrees for 15 to 20 minutes or until sausage is no longer pink, turning once ; drain and slice into 1/4” coins.

  3. In a large bowl, combine eggs, milk, mustard, salt, and pepper.

  4. Add hash browns, sausage, cheese, sweet red pepper, and green onions; mix well. Pour into a greased 13x9x2 inch baking dish.

  5. Cover and refrigerate overnight.

  6. Remove from the refrigerator 30 minutes before baking.

  7. Bake, uncovered, at 350 F for 65 to 70 minutes or until set and golden brown.

  8. Let stand 10 minutes before serving. Serve with salsa if desired.

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