Freezer Breakfast Egg Casserole
A convenient and delicious freezer breakfast egg casserole that can be prepared ahead of time and baked fresh in the morning. Packed with eggs, cheese, sausage, and vegetables, this casserole is perfect for busy mornings or brunch gatherings.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 8
Ingredients
12 large eggs
2 cups whole milk
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon smoked paprika
1 pound breakfast sausage, cooked and crumbled
2 cups shredded sharp cheddar cheese
1 cup diced bell pepper (red or green)
1 cup diced onion
2 cups frozen hash brown potatoes, thawed and drained
2 tablespoons unsalted butter, melted
Instructions
Preheat oven to 350°F (175°C).
In a large bowl, whisk together the eggs, whole milk, salt, black pepper, garlic powder, onion powder, and smoked paprika until well combined.
Grease a 9×13-inch baking dish with the melted butter.
Spread the cooked and crumbled breakfast sausage evenly in the bottom of the prepared baking dish.
Layer the diced bell pepper, diced onion, and thawed hash browns evenly over the sausage.
Sprinkle the shredded cheddar cheese evenly over the vegetables and potatoes.
Pour the egg mixture evenly over all the ingredients in the baking dish.
Cover the dish tightly with aluminum foil and freeze for up to 3 months.
When ready to bake, remove the casserole from the freezer and let it thaw in the refrigerator overnight.
Preheat oven to 350°F (175°C).
Remove the foil and bake the casserole for 40 to 45 minutes, or until the eggs are set and the top is golden brown.
Let the casserole cool for 5 minutes before slicing and serving.