Make Ahead Breakfasts

Extra from Volume 11#2

Breakfast Sausage Casserole

Submitted by Hannah S.

“Our family serves this dish when we have overnight guests in our home. We prepare it the day before and refrigerate it overnight. We then can easily bake it in the morning and enjoy a hot and yummy breakfast!”

  • 1 pound ground pork sausage (we use our own farm sweet pork sausage)
  • 1 t. dried mustard powder
  • ½ t. salt
  • 6 eggs, beaten
  • Green onions, chopped
  • 1 cup half ‘n half
  • 6 slices bread, toasted and cut into cubes
  • 8 ounces mild cheddar cheese, shredded

Crumble sausage into a medium skillet. Cook over medium heat until evenly brown; drain. In a medium bowl, mix together mustard powder, salt, eggs and milk. Add the sausage, green onions, bread cubes, and cheese, and stir to coat evenly. Pour into a greased 13x9-inch baking dish. Cover, and chill in the refrigerator for 8 hours, or overnight.

Preheat oven to 350 degrees. Bake, covered, 45 to 60 minutes. Uncover, and reduce temperature to 325 degrees. Bake for an additional 30 minutes, or until set.

Hash Brown Egg Casserole

Submitted by Beth C.

  • 1 (32-ounce) package frozen shredded hash brown potatoes
  • 1 pound sausage or bacon strips, cooked and crumbled
  • 1 medium onion, chopped
  • 1 medium green pepper, chopped
  • 1 ½ cups (6 ounces) shredded cheddar cheese
  • 12 eggs
  • 1 cup milk
  • ½ t. salt
  • ½ t. pepper

Layer a third of the potatoes, sausage/bacon, onion, green pepper and cheese in a 5-quart slow cooker coated with cooking spray. Repeat layers twice. In a large bowl, whisk eggs, milk, salt and pepper; pour over the top. Cover and cook on low 6-8 hours or until eggs are set.