I don’t have very many casserole dishes that I love, but this one is an exception. It makes the best breakfast or even dinner. It’s wonderful because you make it the night before and then just pop it into the oven the next morning. I had it most recently on a trip to a friend’s cabin. There was a large group of us and this made breakfast so much easier and much faster. I made two casseroles, one ham and one sausage, and it was nice to have both varieties.  I made THESE pancakes as well, and breakfast turned out darn near perfect. The casserole recipe comes from a friend who frequently serves them at bridal or baby showers for brunch, and everyone always wants the recipe. This would also be perfect for a Christmas breakfast!

 

 

Overnight Breakfast Hashbrown Casserole

1/2 cup diced onion
1 tablespoon oil
5 cups frozen shredded hash browns
3 cups shredded cheese
1 1/2 cups sliced ham (I usually just buy sliced deli ham and chop it up)
OR 1 one pound roll sausage (such as Jimmy Dean’s, cooked and cooled)
8 large eggs
1 1/4 cups milk
1/2 tsp salt
1/4 tsp pepper

In a small frying pan, heat oil and add diced onion. Saute over medium heat for 5-7 minutes until onions are soft and translucent. Set aside. Spray 9X13 baking dish with cooking spray. Mix potatoes, onions, ham or sausage, and cheese in the bottom of the baking dish. In a large mixing bowl, beat eggs, milk, and salt and pepper. Carefully pour over the potato mixture. Cover with aluminum foil and refrigerate at least 2 hours but no longer than 24 hours. Preheat oven to 350.  Bake covered 45 minutes. Remove from oven, uncover and bake another 10-15 minutes until center is set. Sometimes the eggs still look a little glossy, but will set up upon standing. Do not overcook! Let stand about 5 minutes before cutting.

Recipe Source- My friend Hillary via Tyne