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Breakfast Casserole

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Breakfast Casserole is a hearty, make-ahead breakfast packed with fluffy eggs, savory sausage, crispy hash browns, sautéed vegetables, and plenty of melted cheese. It’s a comforting, family-friendly dish that’s perfect for brunch, holidays, or meal prep.

Ingredients

  • 1 (30 oz) package frozen shredded hash browns, thawed
  • 10 large eggs
  • 1 lb breakfast sausage, cooked and crumbled
  • 2 cups shredded cheddar cheese, divided
  • 1 cup shredded mozzarella cheese, divided
  • 1 cup whole milk
  • 1/2 cup heavy cream
  • 1 yellow onion, diced
  • 1 bell pepper, diced
  • 2 cloves garlic, minced
  • 2 tbsp butter
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp paprika
  • Chopped green onions (optional)
  • Fresh parsley, chopped (optional)

Instructions

  1. Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish.
  2. Heat the butter in a skillet over medium heat. Sauté the diced onion and bell pepper for 4–5 minutes until softened, then add the garlic and cook for 30 seconds.
  3. Spread the thawed hash browns evenly in the prepared baking dish.
  4. Sprinkle the cooked breakfast sausage over the hash browns.
  5. Distribute the sautéed vegetables evenly over the sausage.
  6. Sprinkle half of the cheddar and mozzarella cheeses over the casserole.
  7. In a large bowl, whisk together the eggs, milk, heavy cream, garlic powder, onion powder, paprika, salt, and black pepper.
  8. Pour the egg mixture evenly over the casserole.
  9. Top with the remaining cheddar and mozzarella cheeses.
  10. Bake for 45–50 minutes, or until the eggs are fully set and the top is lightly golden.
  11. Let the casserole rest for 10 minutes before slicing and serving.
  12. Garnish with chopped green onions and fresh parsley if desired.

Notes

  • Assemble the casserole the night before, refrigerate, and bake the next morning.
  • Substitute bacon, diced ham, turkey sausage, or chorizo for the breakfast sausage.
  • Add spinach, mushrooms, broccoli, tomatoes, or jalapeños for extra flavor and nutrition.
  • Store leftovers in the refrigerator for up to 4 days or freeze for up to 3 months.
  • Thaw frozen hash browns and drain excess moisture from vegetables to prevent a watery casserole.

Nutrition

Find it online: https://thefamilycooking.com/breakfast-casserole/