Description
Make a hearty, savory breakfast casserole using cream of mushroom soup for a rich, creamy texture. This make-ahead dish features sausage, potatoes, and cheese.
Ingredients
Scale
- 1 pound breakfast sausage, cooked and drained
- 1 (32 ounce) package frozen hash browns, thawed
- 1 (10.5 ounce) can cream of mushroom soup
- 1 cup milk
- 6 large eggs
- 1 teaspoon dry mustard powder
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 2 cups shredded sharp cheddar cheese
- 1/2 cup chopped onion (optional)
Instructions
- Preheat your oven to 350 degrees Fahrenheit. Grease a 9×13 inch baking dish.
- Spread the thawed hash browns evenly over the bottom of the prepared baking dish.
- Scatter the cooked sausage and chopped onion, if using, over the hash browns.
- In a large bowl, whisk together the cream of mushroom soup, milk, eggs, dry mustard powder, pepper, and salt until well combined.
- Pour the egg mixture evenly over the sausage and hash brown layers.
- Sprinkle the shredded cheddar cheese over the top layer.
- Bake for 45 to 55 minutes, or until the center is set and the top is golden brown.
- Let the casserole rest for 10 minutes before cutting and serving.
Notes
- For an overnight casserole, assemble all ingredients except the cheese. Cover and refrigerate for up to 12 hours. Add the cheese before baking and add 10 to 15 minutes to the baking time.
- You can substitute bacon for the sausage or use a mix of both.
- To freeze, cool the baked casserole completely, cover tightly, and freeze for up to three months. Thaw overnight in the refrigerator and reheat at 350 degrees Fahrenheit until heated through.
- Prep Time: 15 min
- Cook Time: 50 min
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 410
- Sugar: 3
- Sodium: 850
- Fat: 28
- Saturated Fat: 12
- Unsaturated Fat: 16
- Trans Fat: 0
- Carbohydrates: 22
- Fiber: 1
- Protein: 20
- Cholesterol: 150