Let Me Tell You About This Breakfast Casserole
So, I’ve got this savory breakfast casserole that’s become sort of legendary in our house—or at least no one complains when it lands on the table. The first time I made it, I nearly set the oven mitts on fire (don’t ask), but somehow the casserole came out all golden and bubbly and, well, edible. My kids polished it off before I could blink. Even my husband, who’s suspicious of anything with “casserole” in the name, went for thirds. Honestly, this dish is like that cozy sweater that turns up every winter. Comfortable, reliable, a little frumpy—but always just right. And if you’re wondering, yes, it tastes excellent even after you’ve tripped over the dog while carrying it to the table (that’s a story for another time).
Why I Keep Making This (And Why You’ll Probably Love It)
I make this when my brain’s still waking up and everyone’s already asking about breakfast—picture me clutching my coffee cup and mumbling. My family goes bonkers for this because it’s hearty and has all those flavors they like (plus you can sneak some veggies in if you’re sly about it). I used to get stressed about layering things perfectly, but guess what? It still tastes fab even if it looks like a dog’s dinner. And if you’re like me and not a morning person, you’ll appreciate that you can assemble it the night before—so you can focus on not burning the toast, instead.
What You’ll Need (With My Honest Swaps)
- 8 large eggs (sometimes I use 6 if I’m low, but then it’s a bit denser)
- 2 cups milk (whole or 2%—my gran swore by evaporated milk, but regular works fine)
- 3 cups frozen hash browns (thawed, or use diced potatoes if you’re feeling energetic—sometimes I just chop last night’s leftovers, shh)
- 1 lb breakfast sausage, cooked and crumbled (bacon or even leftover ham does the trick if that’s what you’ve got)
- 1 bell pepper, diced (any color, although I once used a wrinkly one and it was fine)
- 1 small onion, chopped (or skip if you’re not a fan, or use green onions if you want a milder vibe)
- 2 cups shredded cheddar (or mix of whatever cheese isn’t growing a science experiment in your fridge)
- 1 tsp salt (I just eyeball it, honestly)
- 1/2 tsp black pepper (add red pepper flakes if you want more zip)
- Optional: a handful of spinach, cherry tomatoes, or whatever odds and ends of veg you’ve got lying around
Let’s Get Cooking—Step by Step (Sort of)
- Preheat your oven to 350°F (that’s about 180°C if you’re in Europe). Grease a 9×13-inch baking dish. Or just butter it up with whatever’s handy—sometimes I use cooking spray, sometimes I forget and it’s mostly fine.
- Layer the hash browns (or potato bits) at the bottom of the dish. Scatter the cooked sausage on top. Then toss on the peppers and onion (or don’t, if the kids are watching).
- Sprinkle that glorious cheese all over. Sometimes I sneak a handful. Don’t worry if it looks uneven—mine always does at this point.
- In a big bowl, whisk together the eggs, milk, salt, and pepper. I’ve spilled this more times than I’d like to admit. Pour it over the whole thing. Give the casserole a little shake to settle it.
- If you’re feeling fancy, dot some tomatoes or spinach on top. Or leave it as is—no one’s judging.
- Bake uncovered for about 45-55 minutes. When the center doesn’t jiggle like a wobbly jelly, you’re good. If it gets too brown, just throw some foil over it.
- Let it sit for 5-10 minutes. This is the absolute hardest part because it smells so good. But trust me, it slices way better (learned that the messy way).
Things I Learned the Hard Way (AKA Notes)
- If you forget to thaw the hash browns, just nuke them in the microwave. Works fine (and I’ve done it more than once).
- It reheats awesomely, but actually, I think it tastes even better the next day—something about the flavors mingling overnight. Or maybe that’s just me.
- Don’t sweat the measurements. I’ve done this with way more cheese and way less sausage, and it still vanishes.
- Oh! And if you ever drop the pepper grinder into the bowl (don’t laugh, I have), fish it out and carry on.
What I’ve Tried So Far (Variations, Good and Not-So-Good)
- I swapped sausage for smoked salmon once—fancy but honestly a bit odd with cheddar. Maybe try goat cheese next time?
- Using sourdough chunks instead of hash browns totally works—kind of like a breakfast bread pudding.
- I once tried adding broccoli florets. It tasted fine, but the kids staged a revolt, so maybe not kid-approved.
- Veggie version: skip the sausage, bulk up with sautéed mushrooms, and add some feta if you like. It’s a bit lighter, but still hearty.
What You Need Equipment-Wise (Or Not)
- 9×13-inch baking dish (but I’ve used two loaf pans when that was missing)
- Mixing bowl (or a big old soup pot in a pinch, which actually works just as well)
- Whisk or fork (I lost my whisk once and a fork did just fine)
How to Store It (If There’s Any Left)
Just cover the cooled casserole with foil or bung it in a container in the fridge. It’ll keep up to 3 days; though honestly, in my house it never lasts more than a day! If you do manage leftovers, just zap a piece in the microwave for about a minute and you’re golden.
How We Eat It (Serving Stuff)
We always serve this with a blob of salsa or hot sauce—sometimes I even chop up some avocado if I’m feeling posh. On Sundays, I throw together a fruit salad, but on weekdays, it’s usually just a cuppa and this straight from the pan. Oh, and my friend Sarah puts a dollop of Greek yogurt on hers, which I thought was weird until I tried it. It’s actually great.
Lessons Learned (A Few Pro Tips… Don’t Laugh)
- I once tried rushing the bake time, yanking it out at 35 minutes. Regretted it. Center was a total swamp—give it the time it needs.
- Don’t forget to grease the dish. Scraping burnt egg off glass is a pain (learned that the messy way).
- If you want the top extra golden, broil for a minute at the end—but don’t wander off! I did and nearly turned it into breakfast charcoal.
FAQ (People Actually Ask Me These!)
- Can I prep this the night before? Oh absolutely—actually, I think it’s better that way. Just cover and stash in the fridge; bake in the morning. Let it sit out while the oven heats so it’s not fridge-cold when you bake it.
- Can I freeze it? Yep, though I’ve only done it once. Let it cool, slice into portions, and wrap ‘em up. Defrost in the fridge overnight, then microwave or pop in the oven. Texture’s a teeny bit softer, but still tasty.
- I don’t have sausage, what should I use? Bacon, ham, veggie sausage—heck, leftover roast chicken if you’re desperate. It’s forgiving (like my grandma after I scorched her tea towel).
- Can I make this dairy-free? I haven’t tried it myself, but I’ve heard oat milk and vegan cheese work, though it won’t be quite as rich.
- Does the brand of hash browns matter? Not at all—though if you want to go full DIY, Budget Bytes has an easy homemade option. But honestly, store brand is fine.
- What if I don’t have cheddar? Use whatever you’ve got—Monterey Jack, Colby, even mozzarella (it’ll be stretchier, but who minds that?).
- Any good drinks with this? Coffee is the obvious answer, but I sometimes make a batch of fresh orange juice. Or, if it’s brunch and you’re feeling festive… well, you know. (Mimosas!)
Oh—and if you’re ever in doubt, just remember: a breakfast casserole is basically an edible safety net. Mess it up a little, and it still tastes like a hug in a pan.
Ingredients
- 8 large eggs
- 1 cup whole milk
- 1 pound breakfast sausage, cooked and crumbled
- 2 cups shredded cheddar cheese
- 2 cups frozen hash browns, thawed
- 1/2 cup diced bell pepper
- 1/2 cup diced onion
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
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1Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish.
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2In a large skillet over medium heat, cook the breakfast sausage until browned and crumbled. Drain excess fat.
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3In a large bowl, whisk together eggs, milk, salt, and black pepper until well combined.
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4Spread the thawed hash browns evenly in the prepared baking dish. Top with cooked sausage, bell pepper, onion, and shredded cheddar cheese.
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5Pour the egg mixture evenly over the casserole ingredients. Gently stir to combine.
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6Bake for 40-45 minutes, or until the eggs are set and the top is golden brown. Let cool for 5 minutes before serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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