Breakfast Casserole

Made with your favorite veggies and protein, this breakfast casserole is an easy option for meal prepping or feeding a crowd. You can even make it in advance!

Recipe includes a how-to video!

Course Breakfast

Cuisine American

Prep Time 25

Cook Time 40

Total Time 1 5

Servings servings

Calories 345kcal

Author Sam Merritt

Equipment

13” x 9” baking dish
Mixing bowls

Ingredients

2 cups (255 g) diced frozen hash browns
1 lb (453 g) breakfast sausage
1 (140 g) small onion diced (about 1 cup)
1 (120 g) red bell pepper diced small (about 1 cup)
2 teaspoons minced garlic
8 oz (226 g) shredded cheddar cheese
12 large eggs
¾ cup (180 ml) heavy cream
¼ cup (60 ml) whole milk
5 dashes tabasco sauce
½ teaspoon table salt
¼ teaspoon ground black pepper
⅛ rounded teaspoon nutmeg optional

Instructions

Preheat oven to 375F (190C) and lightly grease the sides and bottom of a 13x9” (33x22cm) baking dish with butter.
Spread diced potatoes evenly over the bottom of the prepared dish, set aside.
2 cups diced frozen hash browns
In a skillet over medium/high heat, cook sausage until browned, crumbling as you go. When cooked through, remove the sausage with a slotted spoon to the baking dish (to drain the oil from it) and layer over the potatoes.
1 lb breakfast sausage
Using the same skillet you cooked the sausage in (I do not drain it unless I have more than a Tablespoon or two of grease remaining, conversely if you don’t have any grease remaining add 2 Tablespoons of butter to the pan to cook the pepper and onion), cook pepper and onion over medium heat, stirring frequently and cooking until softened (about 5 minutes).
1 small onion, 1 red bell pepper
Add garlic and cook until fragrant, about 30 seconds. Add mixture over the sausage.
2 teaspoons minced garlic
Sprinkle cheese into the baking dish and gently stir everything together until ingredients are well dispersed.
8 oz shredded cheddar cheese
In a separate, large mixing bowl, vigorously whisk the eggs until well combined.
12 large eggs
Add milk, cream, tabasco, pepper, nutmeg, and salt into your eggs and until well combined. Pour evenly into baking dish.
¾ cup heavy cream, ¼ cup whole milk, 5 dashes tabasco sauce, ½ teaspoon table salt, ¼ teaspoon ground black pepper, ⅛ rounded teaspoon nutmeg
Transfer to center rack of 375F (190C) preheated oven and bake for 40-45 minutes, until edges are set and the very center is only slightly jiggly. Allow to cool for 10 minutes before serving.

Video

Notes

Storing

Allow casserole to cool then cover tightly with plastic wrap and refrigerate for up to 3 days. It may also be frozen for up to a month. May be reheated in the microwave (don’t over-cook it, heat in short bursts) or in a 350F (175C) preheated oven covered with foil until heated through.

Making in advance

Prepare the casserole through step 8. Cover tightly and refrigerate overnight. The next day, allow it to sit at room temperature for about 30 minutes while the oven heats to 375F (190C), gently stir, then bake as indicated in preheated oven. Note that it may take a bit longer (5-10 minutes) to bake if the pan is still cold.

To bake in advance: Follow above instructions for storing and, for best results, reheat in the oven as indicated (this will likely take 30 minutes or so).

Nutrition