Overnight Breakfast Casserole

Overnight Breakfast Casserole with Smoked Sausage & Hash Browns at The Happy HousewifeBy contributing writer Beth

I’ve always loved night time, and so mornings aren’t really my brightest moments in life. I love to sleep in. So when we have overnight guests, I try extra hard to prep everything for breakfast in advance. Nobody wants to stay at someone’s house and have to wait until noon to get a bite to eat, right? So this overnight breakfast casserole was really a great solution for our family!

It’s hearty and feeds a huge crowd. It’s mild enough for the kids and a good foundation for parents to get creative. Here are some ideas for toppings that will let your guests customize their breakfast:

  • Sour Cream (or we always sub with plain Greek yogurt)
  • Salsa
  • Hot Sauce
  • Crushed Red Pepper
  • More cheese (Okay, this is pretty much my motto. “You can’t have too much cheese!”)

Plus, this is a perfect overnight casserole to serve on Christmas morning, since all the work is done the night before and you just have to pop it into the oven after presents are opened!

Overnight Breakfast Casserole with Smoked Sausage & Hash Browns at The Happy Housewife

Overnight Smoked Sausage & Hash Brown Breakfast Casserole
Prep time: 
Cook time: 
Total time: 
Serves: 16
 
Ingredients
  • 8 eggs
  • 1 cup heavy cream
  • 1 cup whole milk
  • 8 ounces ricotta cheese
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 teaspoon onion powder
  • 1 cup onion, diced
  • 1 cup peppers, thinly sliced
  • 1 cup cheddar cheese, shredded
  • 30 ounces shredded frozen hash brown potatoes
  • 14 - 16 ounces smoked sausage, sliced
Optional Toppings
  • sour cream
  • salsa
  • hot sauce
  • crushed red pepper
  • cheese
Instructions
  1. Grease a 9 x 13 inch pan with nonstick cooking spray.
  2. In a large bowl, combine eggs, cream, milk, ricotta, salt, pepper, and onion powder. Mix until no lumps of ricotta remain.
  3. Mix in all of the remaining ingredients. Stir until potatoes are thoroughly coated.
  4. Pour into greased pan. Cover with aluminum foil and refrigerate overnight.
  5. In the morning, remove from refrigerator and leave aluminum foil on top. Heat oven to 350 degrees.
  6. Bake with foil on for 50 minutes or until knife inserted in the center comes out clean.
  7. Remove foil. Return to oven for 5-10 minutes until the top is lightly browned.
  8. Remove from oven and allow to cool for 5 minutes uncovered before slicing.

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Pumpkin Cinnamon Rolls with Caramel Glaze (Gluten Free)

Gluten-Free Pumpkin Cinnamon Rolls with Caramel Glaze at The Happy HousewifeBy contributing writer Tessa

My mom always made THE best cinnamon rolls growing up. They were well known around our parts. There was even a time when I peddled custom orders of the bread around our neighborhood to earn some extra money. Of course, I didn’t realize then how unfair that deal was for my mom. She did all the making, and I just took orders and delivered to lots of happy customers! Aren’t moms great?!

When we had to cut out gluten, finding a cinnamon roll like my mom’s was a mission. While these certainly are not my mom’s, these are THE best version of cinnamon rolls I have tried since going gluten free.

And trust me, I have tried plenty. Lots were quite tasty, but they were missing that texture I was looking for…a chewiness. Then I started playing with gelatin as an egg replacer, and BOOM! The chewiness I longed for like some unattainable dream was mine to mold and play with!

These cinnamon rolls have a perfect slight crunch/chewiness on the outside that melts into a soft, chewy interior—really a perfect mouth feel! Every single person who has tried these, even those with no food allergies, has loved them. They are THAT good. I hope you love them too.

Note: Gluten free yeast dough is NOT like its gluten counterparts. The dough is more of a batter and will take some technique to work with. I will teach you! It is very doable!

Gluten-Free Pumpkin Cinnamon Rolls with Caramel Glaze at The Happy Housewife

Pumpkin Cinnamon Rolls with Caramel Glaze
Serves: 12
 
Ingredients
For the Dough
  • ¾ cup any milk, hot
  • ½ cup pumpkin puree
  • ¼ cup coconut oil, palm shortening, or allowed butter
  • 1 tablespoon gelatin (or one egg)
  • 1 tablespoon yeast
  • 1 tablespoon sweetener, like honey or sugar
  • 1 cup brown rice flour
  • ½ cup rice flour (plus extra for rolling)
  • ½ cup tapioca flour
  • ½ cup sorghum or millet flour
  • 2 teaspoons guar or xanthum gum
  • 1 teaspoon cinnamon
  • ½ teaspoon sea salt
For the Filling
  • ⅓ cup melted allowed butter or coconut oil
  • ¼ cup blonde cane sugar
  • 2 teaspoons ground cinnamon
For the Glaze
  • ¼ cup maple syrup
  • ¼ cup palm or brown sugar
  • 2 tablespoons ghee or allowed butter
  • ⅛ teaspoon sea salt
  • ½ teaspoon vanilla extract
Instructions
For the Dough
  1. In a liquid measuring cup, place the hot milk, pumpkin, fat, gelatin, sweetener, and yeast, whisking to blend and assure no lumps from the gelatin. The mixture should be slightly warm to proof the yeast. Set aside for about 5-10 minutes. When you see the yeast starting to bubble and foam, you are good to go.
  2. In a large mixing bowl, whisk all the dry ingredients for the dough. Mix in the wet, proofed yeast mixture when ready.
  3. Gather the dough into a ball and dust all sides liberally with flour. The dough will be wet, not like a traditional gluten yeast dough. You need the extra flour to work with this!
For Rolling
  1. Lay out two non-stick baking mats, waxed paper, or plastic wrap, or any combo of these. If using plastic wrap, tape the bottom piece down onto the counter. Flour this entire bottom piece liberally and plop your dough ball down onto the center. Make sure you either grease or heavily flour the top of the dough ball to prevent sticking as you roll.
  2. Lay the second mat or waxed paper over the top of the dough and roll out to roughly the size of a cookie sheet, trying to keep the dough an even thickness. Gently peel the top layer off.
For the Filling
  1. In a small bowl, melt the butter and then mix in the cinnamon and sugar. Spread this filling evenly over the awaiting rectangle of dough.
Rolling Up
  1. Remember, because this dough is soft, this part will take some finesse, and you will have to assist in the rolling process (hang in there!). Using the bottom mat or paper, gently lift the mat up, starting to roll the dough forward, tucking the first flap in and down, and roll the dough all the way up.
  2. Once you have a uniform roll, use dental floss or thin string for cutting. Cut the roll into roughly 1 - 1½ inch pieces by shimmying the floss under the roll and bringing the two ends together to slice, about 11-12 rolls.
  3. Place the rolls into two greased 9 inch cake pans, leaving space between the rolls to allow for rising. (Remember, because this dough is so soft, you need the sides of the pan to keep these bad boys in place. A cookie sheet will not work.)
  4. Let rolls rise in a warm place until roughly double in size. Mine took about 30 minutes with regular yeast in a warm (110 degree) oven.
  5. Bake in a 350 degree oven for about 25 minutes until turning golden and the tops feel firm to the touch.
For the Glaze
  1. In a small sauce pan over low or medium-low heat, place all your glaze ingredients except the vanilla.
  2. Bring the mixture to a gentle boil while whisking continually. Once the mixture starts bubbling, set your timer for 2 minutes. Continue stirring. Be careful to not cook too long or too hot, causing the sugar to burn.
  3. Once the mixture is a thick caramel consistency (about 2 minutes), remove from the heat and mix in the vanilla (mixture will sputter).
  4. Drizzle over the top of the rolls while still warm, before it firms up and can not be spread easily.
Notes
To make ahead, you can prepare the rolls (unbaked and without the glaze), cover tightly with plastic wrap, and refrigerate or freeze them. Either way, leave them at room temperature to rise/thaw until almost double and bake as directed.

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VegOut with a Strawberry Banana Smoothie

v8vegout

Smoothies have long been my secret to getting my kids to eat more fruits and vegetables. It seems like most of the time if you can blend it, they will eat it.

V8_smoothie_final

Last month I challenged you to try some new veggies. Did you?

One easy way I get my kids (and myself – if we are being honest) to eat vegetables is to put it in a smoothie. V8’s 100% Strawberry Banana Fusion makes the perfect base for a healthy breakfast or snack.

IMG_1119
 
VegOut with a Strawberry Banana Smoothie
 
VegOut with a Strawberry Banana Smoothie Recipe Type : Breakfast Prep time: 5 mins Total time: 5 mins Serves: 6
Ingredients
  • 2 cups V8 Strawberry Banana Fusion
  • 2 cups vanilla yogurt
  • 2 cups frozen bananas
  • 1 ripe banana
  • 1.5 cups ice
Instructions
  1. Add all ingredients into a blender and blend until smooth.

V8 has several juices available that taste great on their own or blended with your favorite ingredients. My husband’s favorite is spicy mango, but we went with Strawberry Banana to keep the kids happy. They aren’t big on spicy foods.

V8

When you are making your smoothies don’t forget to throw in some spinach or carrots. Those are my two go-to smoothie vegetables and the kids can’t taste the difference. They think they are getting a pink milkshake and really they are getting all their fruit and vegetable servings in for the day.

Another way I’ve encouraged (aka forced) my kids try new vegetables is to pay them for it. It actually worked. You can read all about it and take a look at their grimacing faces here. I even created a checklist for kids to chart their progress trying new veggies, download it if you think it will help your kids eat healthier.

The older you get the harder it is to try new things, so don’t delay signing up for the V8 Vegout challenge. When you visit the site you’ll find healthy recipes, workout ideas, and inspiration to start getting healthy before the new year begins!

 

What are your favorite veggies?


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25+ Back to School Breakfast Ideas

With school started up again, mornings are much busier than they are during the summer. I find that it helps to have a breakfast plan, which often includes having breakfast foods in the freezer or making it the night before so it’s ready to go in the oven in the morning. Here are over 25 breakfast ideas to help you with back to school mornings.

25+ Back to School Breakfast Ideas at The Happy  Housewife

Waffles, Pancakes & French Toast

These breakfast foods can be made ahead and frozen. See my tips for freezing pancakes and waffles (the tips would apply to French toast too).

Oats

Granola, Bars, and Other

Egg Based

Muffins

Smoothies


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