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The first time I had anything remotely close to Cloud Eggs was in grade school. There’s a restaurant in my hometown I would go to all the time called Walker Bros. Original Pancake House. They do a version of an egg white omelette where they beat the…

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Breakfast Casserole

I love breakfast foods so much and this Breakfast Casserole is very high on my list of favorites. I love our easy breakfast casserole recipe for so many reasons – it takes almost no time to put together, it can feed a crowd (hello Christmas morning breakfast idea!), it can easily be scaled up or down (or just make the recipe as is and have leftovers, which are delicious) and the flavor is incredible! It’s…

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The post Breakfast Casserole appeared first on Spoon Fork Bacon.

Breakfast casserole with a scoop out and some in a bowl next to it.

I love breakfast foods so much and this Breakfast Casserole is very high on my list of favorites. I love our easy breakfast casserole recipe for so many reasons – it takes almost no time to put together, it can feed a crowd (hello Christmas morning breakfast idea!), it can easily be scaled up or down (or just make the recipe as is and have leftovers, which are delicious) and the flavor is incredible! It’s a great make ahead dish and delightfully indulgent.

As far as breakfast casserole recipes go, we love how easy this one is to throw together. It uses frozen hash browns with sausage and egg for a perfect savory quick and easy breakfast!

Although this is a breakfast casserole, it makes a lovely brunch dish or even a nice and hearty breakfast for dinner meal! It’s also very versatile and can be made with a variety of other ingredients like bacon instead of breakfast sausage and other veggies like mushrooms and spinach can be added in too!

How to Make Our Breakfast Casserole Recipe

Ingredients

Ingredients in a breakfast casserole recipe all laid out on a kitchen counter.

Process

  1. Preheat oven. Brown turkey sausage in a large skillet over medium-high heat, breaking up as it cooks. Using a slotted spoon, transfer sausage to a large bowl. Discard and excess fat and liquid from pan.
  2. Add more oil to pan and sauté yellow onion and bell pepper until vegetables just begin to caramelize. Season with salt and pepper and stir together.

A cast iron skillet with breakfast sausage browned in it for a breakfast casserole recipe.
Vegetables sautéd in a cast iron skillet.
  1. Transfer vegetables to bowl with sausage.
  2. Add diced potatoes, some shredded cheddar cheese, some chives, and salt and pepper to sausage and vegetable mixture.
Breakfast sausage and veggies combined in a glass bowl to make breakfast casserole.
Breakfast casserole mixture in a glass bowl.
  1. Toss together until fully combined.
  2. Combine eggs and milk in another bowl and season with salt and pepper.
Mixing together ingredients to make breakfast casserole.
Eggs and milk in a glass bowl to make breakfast casserole.
  1. Whisk eggs and milk together.
  2. Pour egg mixture over sausage vegetable mixture.
Egg mixture in a glass bowl for breakfast casserole.
Breakfast casserole mixture in a glass bowl with cheese.
  1. Fold together until fully combined.
  2. Lightly grease baking dish. Pour mixture into prepared baking dish, in an even layer.
Breakfast casserole mixture in a glass bowl with a spoon in it.
Breakfast casserole in a baking dish before it's baked.
  1. Top with more shredded cheese.
  2. Cover casserole tightly with aluminum foil and bake for 35 minutes.
Breakfast casserole with cheese on top to be baked.
Breakfast casserole with tin foil on top.
  1. Remove foil and continue to bake for an additional 10 minutes or until eggs are set.
  2. Top casserole with remaining chives, black pepper and serve.
Baked breakfast casserole right out of the oven.
Breakfast casserole out of the oven with chives sprinkled on top.

Tools You Will Need

Breakfast casserole in a baking dish with a spoon next to it.

Tips and Tricks for Breakfast Casserole Success

While this breakfast casserole recipe is a simple one, there are still a couple things that can come up and a couple things I can recommend to make this the best experience possible!

Common Issues and How to Solve Them

  • Runny Casserole – Baked egg dishes often fall victim to excess liquid build up at the bottom of the baking dish after they’re baked. The reason is due to high water content in some vegetables and dense meats that are used in these dishes. Browning /cooking the meats (and draining off any excess liquid) and sautéing the vegetables before cooking often helps this issue. The potatoes should be completely thawed, with any excess liquid drained, then pat dry.
  • Shredded Cheese Stuck to Foil – It’s best to avoid your shredded cheese topper from touching the bottom of your foil when baking. If your shredded cheese topper is flush or heaping above the edges of your baking dish, spray the bottom of the piece of foil you’re going to use with cooking spray. This will help to prevent your cheese from sticking to the foil.

Breakfast Casserole Recipe Tips

  • Shred Cheese Yourself – Although it can be tempting to buy a bag of pre-shredded cheese (at times I’m totally guilty of it too!), I highly recommend shredded your own cheese. It only takes a minute or two and the results are way better! Pre-shredded cheese tends to have anti-caking agents mixed into the bag, to prevent the shreds from clumping up, but it also prevents the cheese from melting smoothly and evenly.
  • How to Tell if Breakfast Casserole is Done Baking – If you’re unsure whether or not your eggs have fully set, take a butter knife and insert it into the center of the casserole. Push the knife slightly to the side, if you see some pooling occurring you need some more time, if not you’re good to go!
Close up on a baked up breakfast casserole.

Variations for Our Breakfast Casserole Recipe

  • Steamed or sautéed spinach make a great addition to this breakfast casserole recipe. Just be sure to squeeze out as much water as possible before incorporating it into the dish.
  • Sausage can be omitted and replaced with more bell pepper and onions to make this (an egg friendly) vegetarian version.
  • Load it up with more veggies with some chopped broccoli, sautéed mushrooms and sautéed zucchini.
  • Diced ham or crumbled bacon also make great protein options.
  • Stir in a (15 ounce) can of well drained diced tomatoes, some well drained canned black beans, a pinch ground cumin and coriander, chopped cilantro, and top it with crumbled queso fresco and serve with a dollop of sour cream on the side  for a little more of a Mexican inspired vibe.
Breakfast casserole with a scoop taken out in a bowl.

Make Ahead and Freezing Instructions for Our Breakfast Casserole

Make Ahead

Our recipe can be assembled up to 2 days ahead of time. Tightly wrap pre-baked casserole with foil and store in the refrigerator. When ready to use, place casserole in hot oven (covered) and bake for an additional 5 minutes covered then instructed in the recipe.

Freezing

Our breakfast casserole recipe can be assembled (except for shredded cheese on top) and frozen for up to 2 months. Tightly wrap pre-baked casserole with foil and place in freezer. When ready to use, transfer casserole to refrigerator to thaw overnight. Once thawed, uncover casserole and bake (uncovered) for 45 minutes. Remove from oven, top with shredded cheese and return casserole to oven and continue to bake for an additional 10 to 12 minutes.

Breakfast casserole with a spoon in it.

More Easy Breakfast Recipes You Will Love

Breakfast casserole with a spoon in it.
Print

Breakfast Casserole

A super hearty, delicious and easy Breakfast Casserole Recipe. Filled with turkey breakfast sausage, frozen diced potatoes, bell pepper, onion, eggs, and cheese, it's the only breakfast casserole you'll ever want to make and eat!
Course Breakfast, brunch, Main Course, main dish
Cuisine Amercian
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 10
Calories 238kcal

Ingredients

  • 2 tablespoons extra virgin olive oil
  • 1 pound turkey breakfast sausage
  • 1/2 small yellow onion diced
  • 1 red bell pepper seeded and diced
  • 1 (30 ounce) bag frozen diced hash brown potatoes thawed
  • 8 ounces freshly shredded cheddar cheese
  • 3 tablespoons sliced chives
  • 6 large eggs beaten
  • 1/2 cup whole milk
  • salt and pepper to taste

Instructions

  • Preheat oven to 375˚F. Lightly grease a 9”x13" baking dish and set aside.
  • Place a skillet over medium heat. Add 1/2 tablespoon oil and brown sausage, breaking up as it cooks, 5 to 7 minutes. Using a slotted spoon, transfer sausage to a large mixing bowl. Discard and excess fat and liquid from pan.
  • Add remaining oil to pan and sauté onions and bell pepper for 5 to 6 minutes, until vegetables just begin to caramelize. Season with salt and pepper and stir together. Transfer vegetables to bowl with sausage.
  • Add diced potatoes, 2/3 of shredded cheese, 2 tablespoons chives, and salt and pepper to sausage and vegetable mixture and gently toss together until fully combined.
  • In another bowl whisk together eggs and milk and pour mixture over sausage vegetable mixture. Fold together until just combined.
  • Pour mixture into prepared baking dish and sprinkle top with remaining cheese.
  • Cover casserole tightly with foil and bake for 35 minutes. Remove foil and continue to bake for an additional 10 minutes or until eggs are set.
  • Top casserole with remaining chives, black pepper and serve.

Video

Notes

Common Issues and How to Solve Them
  • Runny Casserole – Baked egg dishes can sometimes fall victim to being watery after it’s baked. This is often due to high water content in some vegetables and dense meats that are used in these dishes. Browning /cooking the meats (and draining off any excess liquid) and sautéing the vegetables before cooking often helps this issue. It’s also important that the potatoes are fully thawed and any excess liquid is drained from them as well.
  • Shredded Cheese Stuck to Foil – It’s best to avoid your shredded cheese topper from touching the bottom of your foil when baking. If your shredded cheese topper is flush or heaping above the edges of your baking dish, spray the bottom of the piece of foil you’re going to use with cooking spray. This will help to prevent your cheese from sticking to the foil.
Breakfast Casserole Recipe Tips
  • Shred Cheese Yourself – Although it can be tempting to buy a bag of pre-shredded cheese (at times I’m totally guilty of it too!), I highly recommend shredded your own cheese. It only takes a minute or two and the results are way better! Pre-shredded cheese tends to have anti-caking agents mixed into the bag, to prevent the shreds from clumping up, but it also prevents the cheese from melting smoothly and evenly.
  • How to Tell if Breakfast Casserole is Done Baking – If you’re unsure whether or not your eggs have fully set, take a butter knife and insert it into the center of the casserole. Push the knife slightly to the side, if you see some pooling occurring you need some more time, if not you’re good to go!
Make Ahead and Freezing
Make Ahead: This dish can be assembled up to 2 days ahead of time. Tightly wrap pre-baked casserole with foil and store in the refrigerator. When ready to use, place casserole in hot oven (covered) and bake for an additional 5 minutes covered then instructed in the recipe.
Freezing: This breakfast casserole recipe can be assembled (except for shredded cheese on top) and frozen for up to 2 months. Tightly wrap pre-baked casserole with foil and place in freezer. When ready to use, transfer casserole to refrigerator to thaw overnight. Once thawed, uncover casserole and bake (uncovered) for 45 minutes. Remove from oven, top with shredded cheese and return casserole to oven and continue to bake for an additional 10 to 12 minutes.

Nutrition

Calories: 238kcal | Carbohydrates: 3g | Protein: 18g | Fat: 17g | Saturated Fat: 7g | Cholesterol: 157mg | Sodium: 453mg | Potassium: 227mg | Fiber: 1g | Sugar: 2g | Vitamin A: 835IU | Vitamin C: 17mg | Calcium: 202mg | Iron: 1mg

The post Breakfast Casserole appeared first on Spoon Fork Bacon.