Make-Ahead Recipes of the Month!

Breakfast is my favorite meal of the day. Maybe it's that first sniff of coffee, maybe it's the non-guilt at eating all the carbs because, hey, gotta have energy for the day. Whatever the reason, I have collected a slew of brunch, breakfast, and brinner recipes. Here are a couple of my favorites that you can prepare the night before and just stick in the oven in the morning. (The best for when you have house guests but also small children. They both can demand attention before you truly wake up.)

Easy Sausage Hash Brown Casserole



  • 16 ounces frozen hashbrowns defrosted (this is usually half a bag)
  • 1 pound breakfast sausage, browned
  • 2 cups cheddar cheese shredded
  • 6 eggs
  • 1/2 cup milk or cream
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper

    • Preheat oven to 350 degrees and brown sausage.

    • Layer defrosted hash browns in greased 7x11 or 9x9 casserole dish.

    • Layer the browned sausage over the hashbrowns.

    • Sprinkle cheese over top the sausage and hashbrowns

    • Mix together the eggs with seasonings and milk and pour over the layers of hashbrowns, sausage and cheese

    • Bake for 40-45 minutes or until eggs are set.


    • You can brown your hash browns first if you prefer the texture of crispy hash browns mixed with creamy eggs.
    • To make this casserole the night before serving: assemble as you would up to step five and then cover and refrigerate overnight. Add an extra 10-15 minutes to the total baking time in the morning.
    • I love sharp cheddar for this sausage breakfast casserole, but Gruyere, Swiss, Gouda, or Mozzarella works.
    • This recipe can easily be doubled to feed a crowd. Most bags of frozen hash browns come in 32 ounces and this recipe only calls for 16 ounces. Prepare as directed, but bake in a 9x13 pan.
    • Feel free to add an additional 2 eggs to the custard if you like a really thick layer of eggs--just increase the bake time by 10 minutes.
    • Be sure your pan is an 9x9 or 11x7 or you may need to increase bake time by 10 minutes.

Freezer-Friendly Baked Oatmeal

(from moneysaving

  • 1/3 cup butter, melted
  • 2 large eggs
  • 3/4 cup raw sugar (or brown sugar)
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons vanilla
  • 1 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1 cup plus 2 Tablespoons milk
  • 3 cups oats (regular or quick oats)

Beat eggs, sugar and butter together. Mix in baking powder, vanilla, cinnamon and salt.

Stir in milk and oats. Pour into a greased 9×13 foil pan or baking dish and cover well. (Can use a Ziploc freezer bag, if freezing). Freeze.

To serve: Thaw overnight in the refrigerator. In the morning, bake at 350 degrees for 35-45 minutes, until set in the middle. Serve warm with milk. (We like to sprinkle sugar on top before pouring the milk on.)

If you want to serve it without freezing it first, let it sit in the refrigerator overnight and then bake it at 350 degrees for 35-45minutes in the morning.

Serves 6-8.