Recipe For Breakfast Casserole

This Easy Breakfast Casserole recipe comes together in no time for a weekend breakfast! Combine eggs with sausage, frozen hashbrown potatoes, and cheese for the ultimate easy breakfast or brunch casserole!

Breakfast is my favorite meal of the day! Give me all the waffles, pancakes, and biscuits and I’m one happy lady!

Breakfast Casserole isn’t a stranger around All Things Mamma! Our Overnight Breakfast Casserole has been a favorite for years.

But, If you’re anything like me, sometimes you don’t know the day before what you want to eat the next morning. I mean, I am human…right?! haha! So, this Easy Breakfast Casserole gives you all the goodness faster! Really, the only difference is that you’re leaving off the crust from the overnight casserole AND you’re not chilling it the night before.

A delicious and hearty breakfast casserole that is the BEST ever and super simple to make!! have several breakfast casserole recipes here on All Things Mamma but this recipe is consistently #1. And not just the #1 casserole – the #1 recipe on the entire site! WOW!! Everyone loves this casserole because it’s

This classic breakfast casserole always turns out. Promise. Packed full of hash browns, eggs, sausage, and cheese it explodes with flavor!

Your family will love this easy breakfast casserole for Christmas morning, a weekend brunch or even a weekday treat! It is perfect for baking ahead of time or making it the morning of.

You just need to keep a few simple ingredients on hand to whip this baby up anytime you need a dose of comfort! It’s also the perfect breakfast to whip up on Sunday and enjoy during the week with just a little microwave action.

Easy Breakfast Casserole

This Easy Breakfast Casserole comes together in no time for a weekend breakfast! Combine eggs with sausage, frozen hashbrown potatoes, and cheese for the ultimate easy breakfast or brunch casserole!

Prep: 10min

Yield: 12

Serving Size: 1 serving

Nutrition Facts: calories 247 kcal, Carbohydrate 2 g, Protein 14 g, Fat 20 g, Saturated Fat 9 g, Trans Fat 1 g, Cholesterol 133 mg, Sodium 600 mg, Fiber 1 g, Sugar 2 g, unSaturated Fat 9 g, servingSize 1 serving

Ingredients:

• 1 lb Sausage
• 6 Eggs
• 2 cups Cheddar Cheese (shredded – I like cheddar but you can use your favorite)
• 1/2 package Frozen Hashbrowns (15oz)
• 2 cups Milk
• 1 tsp salt
• 1/2 tsp pepper

Instruction:

1. Preheat the oven to 350 degrees.
2. Crumble sausage into a skillet on the stove and brown completely. Remove from heat.
3. In a large bowl, mix eggs and milk together and whisk well.
4. Add salt and pepper to this mixture and stir.
5. To a 9×13 dish, add frozen hashbrowns, sausage, and cheese – stir together in the dish
6. Pour the egg/milk mixture into the dish.
7. Bake at 350 degrees for 45 minutes – covered with foil. Remove the foil and bake for about 10-15 minutes more until the dish is bubbly and cheese is melted.

Breakfast Casserole

This easy Breakfast Casserole recipe is made with eggs, sausage, and cheese and only takes a few minutes to throw together. You can make ahead of time, so it’s the perfect breakfast casserole for Christmas morning or any day!

Prep: 10min

Total: 65min

Serving Size: 1 serving

Nutrition Facts: calories 385 kcal, Carbohydrate 2 g, Protein 23 g, Fat 30 g, Saturated Fat 12 g, Cholesterol 239 mg, Sodium 669 mg, Sugar 1 g, servingSize 1 serving

Ingredients:

• 2 pounds pork sausage
• 12 eggs
• 1 cup sour cream ((light or regular))
• 1/4 cup milk
• salt and pepper
• 4 green onions
• 1/2 green bell pepper (, diced)
• 1/2 red bell pepper (, diced)
• 2 cups shredded cheddar cheese

Instruction:

1. Preheat oven to 350 degrees. Spray a 9×13’’ pan with cooking spray.
2. Combine the eggs, sour cream, milk, cheese and salt and pepper in a large bowl. Mix on low speed with electric mixers, just until combined.
3. Heat a large skillet over medium heat. Add sausage and cook until browned, breaking it into small pieces with a wooden spoon as it cooks. Drain most of the grease and add the sausage to the bowl with the egg mixture.
4. Add the bell peppers and onion to the same skillet the sausage was cooked in and sauté for 2- 3 minutes. Add to the bowl with the eggs and stir everything to combine.
5. Pour mixture into greased 9×13’’ pan and bake for 35-50 minutes or until the edges are set and the center is just barely jiggly.
6. Leftover egg casserole can be stored in the fridge and enjoyed within 3-4 days. Leftovers are delicious reheated in the microwave.

The Best Breakfast Casserole

The Best Breakfast Casserole is a thick and creamy egg base with shredded potatoes, chunks of ham and flavorful cheese blends that bakes up in no time. Make ahead or enjoy the morning of during the holidays!

Prep: 5min

Total: 95min

Yield: 12

Serving Size: 1 serving

Nutrition Facts: calories 225 kcal, Carbohydrate 2 g, Protein 14 g, Fat 18 g, Saturated Fat 10 g, Cholesterol 206 mg, Sodium 436 mg, Sugar 1 g, servingSize 1 serving

Ingredients:

• 24 ounces frozen shredded potatoes
• salt and pepper
• 12 eggs
• 2 cup half and half
• 1 teaspoon season salt
• 1 1/2 cup cheddar cheese (grated)
• 1 1/2 cup pepper jack cheese (grated)
• 2 cup chopped ham (Or your preferred meat, sausage would also be great)

Instruction:

1. Grease a 9×13 inch pan. Add the frozen and shredded potatoes to the bottom of the pan. Sprinkle with salt and pepper.
2. In a large bowl, whisk the eggs together. Then add half and half, season salt, cheddar cheese, pepper jack, and chopped ham.
3. Pour over the top of the frozen potatoes. Cover with foil and refrigerate for 2 hours or overnight.
4. Bake uncovered at 350 degrees for 90 minutes. Let rest for 10 minutes before serving.

Easy Make-Ahead Breakfast Casserole

This easy breakfast casserole is infinitely adaptable and you can find variations and suggestions in the recipe Notes below. The version written below with sausage, mushrooms, bell peppers, spinach, and cheddar cheese is generally the most popular with guests. You can assemble the entire dish and refrigerate for up to 24 hours before baking.

Prep: 20min

Total: 1h30min

Yield: 12

Nutrition Facts: servingSize None, calories 212 calories, Sugar 3.1 g, Sodium 343 mg, Fat 12.8 g, Saturated Fat 5.1 g, Trans Fat 0.1 g, Carbohydrate 11.2 g, Fiber 1.1 g, Protein 12.5 g, Cholesterol 205.4 mg

Ingredients:

• 4 cups (175g or 6 oz) cubes of crusty bread*
• 1 teaspoon olive oil
• 1 pound ground pork sausage, casings removed*
• 1 teaspoon dried rosemary or Italian seasoning, optional
• 3/4 cup (100g) chopped yellow onion (1/2 of a large onion)
• 2 garlic cloves, minced
• 2 cups (275g or 9-10 oz) chopped bell peppers
• 1 cup (100g or 3 oz) sliced mushrooms
• 1 cup roughly chopped fresh spinach
• 12 large eggs
• 1/4 teaspoon salt
• 1/8 teaspoon freshly ground black pepper
• 2/3 cup (160ml) milk or half-and-half*
• 1 cup (100g or 3.5 oz.) shredded cheddar cheese
• optional garnish: green onion and/or chopped parsley

Instruction:

1. Grease a 9×13-inch or any 3–4-quart oven-safe dish. Arrange bread cubes in an even layer in bottom of pan.
2. Heat olive oil in a large skillet over medium heat. Add sausage and rosemary/Italian seasoning, if using, and break up the sausage into bite-size pieces with a wooden spoon or rubber spatula as it begins to cook. Add the onion, garlic, peppers, mushrooms, and spinach and cook until everything has slightly softened and sausage is mostly cooked through, about 5–6 minutes.
3. Remove sausage and vegetable mixture from heat and spread in an even layer on top of bread.
4. Whisk the eggs, salt, pepper, milk, and cheese together. Evenly pour over sausage/vegetable mixture. Add another sprinkle of salt and pepper on top.
5. Cover casserole with plastic wrap or aluminum foil and refrigerate for at least 30 minutes and up to 24 hours. (When ready to bake, allow to sit at room temperature for 10–15 minutes as oven preheats.)
6. Preheat the oven to 375°F (191°C). Bake the casserole, uncovered, until the top is golden, edges are crisp, and a toothpick inserted in the center comes out clean, about 40–45 minutes.
7. Cool for 10 minutes, then slice and serve.
8. Leftovers keep well in the refrigerator for up to 5 days. Reheat in the microwave to your liking.

Sausage Hash Brown Breakfast Casserole

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