Easy Overnight Breakfast Casserole
Servings: 8
Total Time: 20 minutes prep, 1 hour 10 minutes cooking
Ingredients
1 TBSP oil
3/4 lb turkey sausage
1 orange bell pepper, diced
1 yellow onion, diced
1 clove garlic, chopped
dash pepper
pinch salt
1/2 tsp baking powder
1/2 cup plain yogurt
1 tsp parsley, chopped
8 eggs, beaten
1 cup milk
1 lb potatoes, shredded
4 oz Vermont cheddar cheese, shredded
1 TBSP butter
Directions
1. Put the oil into a 12 inch pan and crumble the sausage into the pan. Brown the sausage over medium heat.
2. Add the garlic, peppers and onions and cook 3-5 minutes over medium until tender. Turn off heat and allow to cool.
3. In a large bowl whisk together the pepper, salt, baking powder, yogurt, eggs and milk.
4. Add the potatoes, cheese and cooled sausage mixture and stir together.
5. Butter a 9 x 13 glass dish and pour the ingredients into it.
6. Cover and refrigerate at least 1 hour and up to 12 hours.
7. Place casserole in the oven and turn the oven to 350 degrees.
8. Bake, covered, 1 hour and ten minutes. Allow to rest 10 minutes then enjoy.
2. Add the garlic, peppers and onions and cook 3-5 minutes over medium until tender. Turn off heat and allow to cool.
3. In a large bowl whisk together the pepper, salt, baking powder, yogurt, eggs and milk.
4. Add the potatoes, cheese and cooled sausage mixture and stir together.
5. Butter a 9 x 13 glass dish and pour the ingredients into it.
6. Cover and refrigerate at least 1 hour and up to 12 hours.
7. Place casserole in the oven and turn the oven to 350 degrees.
8. Bake, covered, 1 hour and ten minutes. Allow to rest 10 minutes then enjoy.
