They say breakfast is the most important meal of the day. While that’s highly debatable on Thanksgiving, trust me when I say you’ll want to kickstart your holiday with this casserole.
Let me start off by saying that this dish is in no way healthy, but who cares. ‘Tis the season to forget about calories and just live your best food life.
Second, I must credit my mama. She is the mastermind behind this breakfast casserole and has tweaked it to perfection over the years.
This bad boy has become my family’s go-to breakfast item for any holiday – especially Christmas. It’s easy and you can prep the night beforehand. Wake up and simply shove that baby in the oven.
Enough blabbering. Scroll down for the recipe. I promise it’ll leave your guests feeling extra thank’FULL’ this holiday season. [See what I did there?]
What you’ll need:
- 1 stick butter, melted
- 1 bag of frozen shredded hashbrowns, thawed completely
- 1 lb. sausage, cooked/browned [The spicier the better in my opinion]
- 1 onion, chopped – Cook with sausage
- 1 can cream of mushroom soup
- 2 cups of cheddar cheese
- 4 eggs, beaten
- Combine all ingredients. Remember to cook onions with sausage.
- Bake in 13×9 dish at 350 for 45 mins to one hour.
- Go back for seconds.
If you’re preparing the night before: Same steps, just wait until the next morning to bake. MAKE SURE you remove from the fridge and let it sit for about 20 minutes before you put the casserole in the oven to bake. I don’t know why that step is important, but it is.
Also an option: When I bring this to work… I bake the night before, then I reheat it on low in a crockpot.