A breakfast casserole is the ultimate crowd-pleasing dish, perfect for meal prep or lazy weekend mornings.
This recipe combines your favorite veggies, savory sausage, and creamy eggs, baked to perfection.
Easy to customize and prepare ahead, this hearty casserole ensures everyone starts their day satisfied. With layers of tender hash browns, melted cheese, and a savory egg mixture, it’s a guaranteed hit at the breakfast table.
Star Ingredients for a Breakfast Casserole Masterpiece
Hash browns – Create a crispy, golden base for the casserole, adding texture to every bite.
Breakfast sausage – Infuses savory flavor and protein, balancing the dish.
Bell peppers and onions – Add a burst of sweetness and color for a balanced flavor profile.
Eggs – Bind the casserole together, providing a creamy, rich texture.
Cheddar cheese – A melty, gooey layer that enhances the casserole’s indulgence.
Cream and milk – Add richness, ensuring the eggs are fluffy and tender.
Seasonings – Salt, pepper, and a hint of nutmeg elevate the flavor to perfection.
Quick Steps to Breakfast Bliss
Preheat the oven and prepare the baking dish.
Layer hash browns on the bottom, creating a crispy foundation.
Cook and crumble the sausage; sauté the bell pepper and onion.
Combine the cooked ingredients in the dish with garlic and cheese.
Whisk eggs with cream, milk, and seasonings; pour over the layers.
Bake until golden, and allow to cool slightly before serving.
Expert Tips for the Perfect Breakfast Casserole
For added variety, substitute breakfast sausage with turkey sausage or diced ham. Vegetarians can omit meat and increase veggies like mushrooms or spinach. Let the casserole cool slightly after baking to set before slicing; this ensures clean, well-defined portions.
Feel free to double the recipe for larger gatherings. Use shredded hash browns for a smoother base or cubed potatoes for a heartier texture. To add a little heat, incorporate diced jalapeños or a splash of hot sauce.
Storing and Reheating Made Simple
Cool the casserole completely before storing in an airtight container in the fridge for up to three days. For freezing, wrap tightly in plastic wrap and foil for up to one month. Reheat individual portions in the microwave or the entire dish in a 350°F (175°C) oven until warmed through.
With this versatile recipe, you’ll always have a satisfying breakfast or brunch option at the ready.
Breakfast Casserole Recipe
Ingredients
- 1 lb 453 g breakfast sausage
- 2 cups 255 g diced frozen hash browns
- 1 140 g small onion, diced (approximately 1 cup)
- 8 oz 226 g shredded cheddar cheese
- 12 large eggs
- 1 120 g red bell pepper, diced small (approximately 1 cup)
- ¾ cup 180 ml heavy cream
- ¼ cup 60 ml whole milk
- 2 teaspoons minced garlic
- 5 dashes Tabasco sauce
- ½ teaspoon table salt
- ¼ teaspoon ground black pepper
- ⅛ rounded teaspoon nutmeg optional
Instructions
- Preheat your oven to 375°F (190°C) and lightly butter a 13” x 9” (33×22 cm) baking dish.
- Evenly distribute the hash browns across the bottom of the prepared baking dish and set aside.
- In a skillet over medium-high heat, crumble and cook the sausage until it browns thoroughly. Use a slotted spoon to transfer the sausage to the baking dish, layering it over the potatoes.
- In the same skillet, sauté the diced onion and red bell pepper over medium heat, stirring frequently, until softened (about 5 minutes). If the skillet lacks grease, add 2 tablespoons of butter.
- Stir in the minced garlic and cook for an additional 30 seconds, then layer the mixture over the sausage in the baking dish.
- Sprinkle the shredded cheddar cheese evenly over the vegetables and sausage, mixing gently to combine all ingredients.
- In a large mixing bowl, whisk the eggs until fully blended. Stir in the heavy cream, whole milk, Tabasco sauce, salt, pepper, and nutmeg. Mix thoroughly.
- Pour the egg mixture evenly over the ingredients in the baking dish.
- Place the casserole on the center rack of your preheated oven and bake for 40-45 minutes, or until the edges are firm and the center remains just slightly jiggly. Allow the casserole to cool for 10 minutes before serving.
