Breakfast casserole recipes are practical—they are generally super easy to make, designed to feed a crowd, endlessly versatile, and offer a complete meal all in one porcelain baking dish. But they haven’t risen to the top of the classic breakfast podium out of mere pragmatism. They’re also delicious. Who wouldn’t want to dig into an egg casserole filled with bell peppers, green onions, bacon and sausage, and cheddar cheese, which is then topped with tater tots? If you have a sweet tooth at the breakfast table, there’s French toast casserole, which some skeptics might call bread pudding aka dessert for breakfast. But those skeptics have been permanently disinvited from any and all group brunches that I may host in the future. I’m not here to judge what you eat for breakfast. I’m here to give you options. And if that turns out to be a scoop of both the savory and sweet breakfast bakes, then hand me your plate.
The breakfast casserole of all breakfast casseroles, the hangover cure you’ve been dreaming of: an eggy, herby, sausage-packed casserole topped with hash browns. And for those mornings when you know you’ll be too busy to cook (like Christmas morning, or just a Saturday) there’s a solution: make it in advance! Yes, really! Prepare the casserole fully (but don’t bake it!), then wrap it and chill it in the refrigerator for up to 24 hours. Let it come to room temperature before baking in the oven.