Bradley Woods Breakfast Bake
Start your morning with the hearty and flavorful Bradley Woods Breakfast Bake, a crowd-pleasing casserole that combines classic breakfast favorites into one easy dish. This savory breakfast bake features layers of crispy shredded hash browns, perfectly seasoned breakfast sausage, vibrant sautéed bell peppers and onions, and gooey melted cheddar cheese, all brought together with a rich and creamy egg mixture. With just 15 minutes of prep and a 40-minute bake time, it’s the ultimate make-ahead breakfast for busy mornings, weekend brunches, or holiday gatherings. Whether you're feeding a family or meal prepping for the week, this comforting dish is sure to satisfy. Keywords: breakfast casserole, sausage and egg bake, hash brown casserole, easy breakfast recipe, family breakfast ideas.
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Recipe Information
Ingredients
- 8 eggs
- 1 cup milk
- 1 pound breakfast sausage
- 2 cups shredded cheddar cheese
- 3 cups frozen shredded hash browns
- 1 medium (diced) green bell pepper
- 1 medium (diced) red bell pepper
- 1 small (diced) yellow onion
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon dried parsley
- 1 tablespoon butter
Instructions
Preheat your oven to 375°F (190°C) and grease a 9x13-inch baking dish with butter.
In a large skillet, cook the breakfast sausage over medium heat, breaking it into crumbles, until it is fully cooked and browned. Drain any excess grease and set the sausage aside.
In the same skillet, melt the butter and sauté the diced green and red bell peppers and onion until softened, about 5 minutes. Remove from heat.
In a large mixing bowl, whisk together the eggs, milk, salt, black pepper, and dried parsley until well combined.
Spread the shredded hash browns evenly in the bottom of the greased baking dish. Layer the cooked sausage over the hash browns, followed by the sautéed vegetables.
Sprinkle the shredded cheddar cheese evenly over the vegetable layer.
Slowly pour the egg mixture over the entire dish, ensuring it spreads evenly and soaks through the layers.
Place the baking dish in the preheated oven and bake for 35-40 minutes, or until the eggs are set in the center and the top is golden brown.
Remove the breakfast bake from the oven and let it rest for 5 minutes before slicing and serving. Enjoy your Bradley Woods Breakfast Bake!
Nutrition Facts
Calories |
757 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.2 g | 68% | |
| Saturated Fat | 22.6 g | 113% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 351 mg | 117% | |
| Sodium | 1866 mg | 81% | |
| Total Carbohydrate | 36.9 g | 13% | |
| Dietary Fiber | 4.0 g | 14% | |
| Total Sugars | 4.4 g | ||
| Protein | 33.0 g | 66% | |
| Vitamin D | 1.9 mcg | 10% | |
| Calcium | 390 mg | 30% | |
| Iron | 2.8 mg | 15% | |
| Potassium | 819 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
