This overnight breakfast casserole with sausage is one of my go-to easy breakfast recipes! The perfect dish to make for holidays or Sunday brunch.

Ingredients

½ pound breakfast sausage

2 Tablespoons butter

½ cup chopped onion

1 cup chopped bell peppers

1 ½ cups frozen potatoes (cubed or shredded, thawed)

4.5 ounce can chopped green chiles

8 large eggs

⅓ cup milk

1 teaspoon Kosher salt

¼ teaspoon ground black pepper

½ cup chopped spinach (optional; add more if desired)

½ to 1 cup shredded cheddar cheese

Instructions

1. Butter a 9×9″ (or 8×10″) cast iron baking pan and set aside. Cook the meat in fry pan over medium heat. Once cooked through, remove to a bowl.

2.Add butter to the pan with the onions. Cook for 2 minutes. Then add the bell peppers and cook an additional 2 minutes.

3.Next mix in the potatoes and cook until heated through, about 3 minutes. Stir in the sausage and green chiles and then pour into the cast iron baking pan. Place in the refrigerator to cool slightly, before adding the eggs.

4.Whisk the eggs, milk, salt and pepper in bowl. Then pour over the sausage mixture in the cast iron baking pan.

5.Sprinkle chopped spinach over the top. Next add the cheese. Cover with foil and then refrigerate until ready to bake.

6.When ready to bake, preheat the oven to 325°F. Set the pan on the counter while the oven is preheating. Then bake for 45 minutes. Remove foil and cook an additional 10-15 minutes, or until a toothpick comes clean. Let stand a few minutes before serving and then slice.