Overnight Egg Casserole
This Overnight Egg Casserole takes just minutes to assemble and can be refrigerated and then baked in the morning. Perfect breakfast dish for holidays and guests!
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Servings: 5 -6
Calories: 286kcal
Ingredients
- 10 sausage links
- 7 eggs whisked
- 1 cup shredded cheddar cheese
- 2 slices white bread cubed
- 3 tablespoons milk
- 2 cups shredded hash brown potatoes
- Salt and pepper to taste
Instructions
- Preheat oven to 350 degrees. Grease an 8x8 pan.
- Cook 10 sausage links in the microwave according to package directions.
- When cooked, chop up sausage into bite sized pieces.
- In a large bowl, whisk eggs then add cheese, cooked sausage links, cubed white bread, and milk and set aside.
- Spread 2 cups of shredded hash brown potatoes onto the bottom of the greased pan.
- Pour egg mixture over top. Add salt and pepper.
- Bake at 350 degrees for 40 minutes or cover and refrigerate overnight and bake in the morning.
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Notes
- For a little extra spice, top with hot sauce or salsa.
- This recipe uses sliced sandwich bread which you will cut into cubes. You can use the crusts as well.
Nutrition
Calories: 286kcal | Carbohydrates: 20g | Protein: 16g | Fat: 15g | Saturated Fat: 7g | Cholesterol: 255mg | Sodium: 311mg | Potassium: 369mg | Fiber: 1g | Sugar: 1g | Vitamin A: 575IU | Vitamin C: 6.8mg | Calcium: 242mg | Iron: 2.4mg
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