Do you have a team to feed for breakfast? This egg dish became a family and team favorite when my kids were part of Brookings Rangers hockey in Brookings, S.D. It was tradition to serve breakfast to the JV and Varsity boys after practice on Wednesday mornings. The parents were paired together so we only needed to take one turn during the entire season. The players looked forward to a hot breakfast before they headed off to school.
My contribution was always two 9×13 pans of ham, sausage and cheddar hash brown breakfast casserole and a whole bunch of butterscotch muffins because they became synonymous with Sajen’s mom is bringing breakfast. The distinctive flavor comes from instant butterscotch and vanilla puddings and a crunchy brown sugar topping. Plus, it isn’t much work to put these together.
You can prep the casserole, refrigerate it overnight, and bake it in the morning. Keep this recipe in a place where you can find it when you have houseguests or host a brunch.
For another morning egg dish, satisfy your love for Stove Top in Ham and Cheese Stuff’n Puff.
Sweet & savory early morning breakfast wishes,
Ham and Cheddar Hash Brown Breakfast Casserole
- 12 oz breakfast sausage links
- 4 oz diced fully cooked ham
- 9 eggs, large
- 3 cups milk, whole or 2%
- 1½ teaspoons dry mustard
- ½ teaspoon black pepper
- ½ teaspoon garlic salt, optional
- 1 tablespoon onion flakes, optional
- 1 teaspoon liquid smoke, optional
- 30 oz frozen hash brown potatoes
- 2 cups shredded cheddar cheese, reserve ½ cup for topping
- Using kitchen scissors or sharp knife, cut sausage links into bite-size pieces. Cook over medium-low heat until fully cooked. Drain grease.
- Heat oven to 350°F. Lightly butter or grease 9×13 pan.
- In a large bowl, whisk eggs until well beaten. Whisk in milk, dry mustard, pepper, and optional garlic salt, onion flakes, and liquid smoke.
- Stir in 1½ cups shredded cheese, sausage, ham, and hash browns.
- Pour into baking pan. Top with ½ cup shredded cheddar. Cover with foil. Let sit overnight in refrigerator, or bake right away. (If refrigerating overnight, remove from fridge 30 minutes before baking.)
- Bake at 350°F for 70-85 minutes, REMOVE FOIL AFTER THE FIRST 40 MINUTES of baking. Dish is done when the center is set. Remove from oven. Let rest 10 minutes. Slice and serve. Refrigerate leftovers.
All text and images © Staci Mergenthal • Random Sweets