Name: Loaded Overnight Breakfast Casserole
Prep time: 15 min
Cook time: 15 min
Yield: 8
Ingredients: Bulk pork sausage - ½ pound; Frozen pre-cooked hash brown patties, thawed - 2 (12 ounce) packages; Diced fully cooked ham - ½ pound; Shredded Monterey Jack cheese - 2 cups; Dry mustard - 2 teaspoons; Onion Powder - 1 ½ teaspoons; Eggs - 12 large; Evaporated milk - 1 ½ cups; Half-and-half - ½ cup; Kosher salt - ½ teaspoon; Ground black pepper - ½ teaspoon; Shredded sharp Cheddar cheese, or more to taste - ½ cup

Ingredients for - Loaded Overnight Breakfast Casserole

1. Bulk pork sausage ½ pound

2. Frozen pre-cooked hash brown patties, thawed 2 (12 ounce) packages

3. Diced fully cooked ham ½ pound

4. Shredded Monterey Jack cheese 2 cups

5. Dry mustard 2 teaspoons

6. Onion Powder 1 ½ teaspoons

7. Eggs 12 large

8. Evaporated milk 1 ½ cups

9. Half-and-half ½ cup

10. Kosher salt ½ teaspoon

11. Ground black pepper ½ teaspoon

12. Shredded sharp Cheddar cheese, or more to taste ½ cup

How to cook deliciously - Loaded Overnight Breakfast Casserole

1 . Stage

Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes. Remove from heat and let cool slightly, about 5 minutes. Transfer to a large bowl.

2 . Stage

Add hash browns, ham, Monterey Jack cheese, dry mustard, and onion powder to sausage; mix to combine. Pour loosely into a greased 9x13-inch baking pan. Whisk eggs, evaporated milk, half-and-half, salt, and pepper together in a large bowl. Pour evenly over the hash brown mixture, cover with aluminum foil, and refrigerate, 8 hours to overnight.

3 . Stage

Pull from the refrigerator 30 minutes prior to cooking. Add Cheddar cheese and recover.

4 . Stage

Preheat the oven to 350 degrees F (175 degrees C).

5 . Stage

Cook in the preheated oven for 45 minutes. Remove foil and continue to cook, uncovered, until cheese is bubbly, 15 to 20 minutes more. Let stand for 10 minutes to firm up before serving.