Hearty Breakfast Casserole
Hearty Breakfast Casserole
Ingredients
For the Casserole Base
- 1 pound ground breakfast sausage
- 6 large eggs
- 1 1/2 cups milk
- 2 cups shredded cheddar cheese
- 20 ounces frozen hash browns, thawed
- 1/2 onion, chopped
- 1/2 bell pepper, chopped
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon butter, for greasing
Instructions
- 1
Preheat your oven to 375°F (190°C). Grease a 9x13 inch baking dish with butter.
⏱️ 5 min•🌡️ 375
- 2
In a large skillet, cook the ground breakfast sausage over medium heat, breaking it up with a spoon, until browned and cooked through. Drain any excess grease and set aside.
⏱️ 10 min
- 3
In the same skillet (or a separate one if preferred), sauté the chopped onion and bell pepper until softened, about 5-7 minutes. Set aside.
⏱️ 7 min
- 4
In a large bowl, whisk together the eggs, milk, salt, and black pepper until well combined.
⏱️ 3 min
- 5
Add the cooked sausage, sautéed vegetables, thawed hash browns, and 1 1/2 cups of the shredded cheddar cheese to the egg mixture. Stir gently to combine all ingredients.
⏱️ 5 min
- 6
Pour the mixture into the prepared baking dish, spreading it evenly.
⏱️ 2 min
- 7
Bake for 30 minutes. Then, remove the casserole from the oven, sprinkle the remaining 1/2 cup of shredded cheddar cheese over the top, and return to the oven.
⏱️ 30 min•🌡️ 375
- 8
Continue baking for another 10-15 minutes, or until the cheese is melted and bubbly, and the casserole is set in the center and lightly golden brown. An inserted knife should come out clean.
⏱️ 15 min•🌡️ 375
- 9
Let the casserole rest for 5 minutes before slicing and serving.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Hearty Breakfast Casserole
For the Casserole Base
- 1 pound ground breakfast sausage
- 6 large eggs
- 1 1/2 cups milk
- 2 cups shredded cheddar cheese
- 20 ounces frozen hash browns, thawed
- 1/2 onion, chopped
- 1/2 bell pepper, chopped
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon butter, for greasing
Instructions
- 1
Preheat your oven to 375°F (190°C). Grease a 9x13 inch baking dish with butter.
⏱️ 5 min•🌡️ 375 - 2
In a large skillet, cook the ground breakfast sausage over medium heat, breaking it up with a spoon, until browned and cooked through. Drain any excess grease and set aside.
⏱️ 10 min - 3
In the same skillet (or a separate one if preferred), sauté the chopped onion and bell pepper until softened, about 5-7 minutes. Set aside.
⏱️ 7 min - 4
In a large bowl, whisk together the eggs, milk, salt, and black pepper until well combined.
⏱️ 3 min - 5
Add the cooked sausage, sautéed vegetables, thawed hash browns, and 1 1/2 cups of the shredded cheddar cheese to the egg mixture. Stir gently to combine all ingredients.
⏱️ 5 min - 6
Pour the mixture into the prepared baking dish, spreading it evenly.
⏱️ 2 min - 7
Bake for 30 minutes. Then, remove the casserole from the oven, sprinkle the remaining 1/2 cup of shredded cheddar cheese over the top, and return to the oven.
⏱️ 30 min•🌡️ 375 - 8
Continue baking for another 10-15 minutes, or until the cheese is melted and bubbly, and the casserole is set in the center and lightly golden brown. An inserted knife should come out clean.
⏱️ 15 min•🌡️ 375 - 9
Let the casserole rest for 5 minutes before slicing and serving.
⏱️ 5 min