Overnight Bacon And Sausage Casserole

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   1. On the day of cooking: Pre-heat oven to 200C/400F/Gas mark 6 and grease a square oven proof dish, approx. 20cms x 24cms.

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   2. Assembly: Shred half of the hash browns into the base of the dish. Scatter over half of the grated cheese.

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   3. Fry the crumbled sausage and bacon bits in a frying pan until the sausage is coloured and the bacon is crispy. Drain the meat and scatter it over the cheese and potato mixture.

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   4. Add the rest of the shredded hash brown potatoes and then pour the beaten eggs over, pushing down the ingredients with the back of a fork.

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   5. Arrange the tomatoes on top and then add the rest of the grated cheese over the top. Cover with cling film and leave overnight in a cool place or the fridge.

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   6. The next day, take the casserole out of the fridge and bring it to room temperature for 30 minutes, then bake the casserole in a pre-heated oven, see step 1, for 30 to 45 minutes, or until it is set, puffed up and golden brown.

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   7. Cut into squares and serve immediately.

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* Per serving · 4 servings · Values may vary.

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