Every once in a while, my husband and I have guests who stay overnight.
Inevitably, I am tasked with making sure the entire group enjoys breakfast. Whether canned cinnamon rolls or eggs, it does not matter.
However, as an individual who is not particularly a morning person, I’ve come to embrace casseroles that can be made the day before.
There are many different types of breakfast casseroles and while every family has their favorite, one in particular stands out in our home.
I cannot recall where this recipe came from or if I have altered it at some point.
In most instances, I cook this recipe in a disposable container such as a casserole tin.
This casserole is guaranteed to please most breakfast guests!
- one 30-ounce bag of shredded, frozen hash browns
- 1 pound mild sausage, cooked
- 16 ounces sour cream
- 1 Hidden Valley ranch dip mix seasoning packet
- 8 ounces shredded cheddar cheese
- 4 ounces shredded Colby jack cheese
Preheat the oven to 350 degrees Fahrenheit.
Thoroughly cook the sausage in a skillet, making sure there is no pink left in the meat.
When it is done cooking, drain off excess grease and add it to a mixing bowl with the frozen hash browns.
Also add to the bowl the sour cream, ranch dip mix and cheddar cheese.
Spray the disposable tin with Pam or another cooking spray oil.
Fill the pan with the mixture and top it with the Colby jack cheese.
Cook the entire dish in the oven for one hour or until it is hot in the center.
This pre-made casserole can sit in the refrigerator overnight and reheats easily.