Breakfast Casserole Lancaster County Recipe
Wake up to the comforting flavors of this Breakfast Casserole Lancaster County Recipe, a hearty and satisfying dish perfect for feeding a crowd. Combining crispy hash brown potatoes, savory browned pork sausage, and melty cheddar cheese, this rustic casserole is elevated with the sweetness of sautéed onions and seasoned to perfection with a blend of salt and pepper. Egg and milk mixture ensures every bite is creamy and fluffy, while a touch of paprika offers a pop of color and smoky flavor. Ideal for breakfast or brunch, this easy-to-make casserole comes together in just 15 minutes of prep time and bakes to golden perfection in under an hour. Serve it for family breakfasts, holiday mornings, or any time you crave a taste of Lancaster County's hearty cooking traditions.
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Recipe Information
Ingredients
- 1 pound bulk pork sausage
- 1 medium yellow onion, diced
- 6 eggs
- 1.5 cups milk
- 2 cups shredded cheddar cheese
- 3 cups frozen hash brown potatoes, thawed
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon paprika (optional, for garnish)
- 1 tablespoon butter or nonstick spray (for greasing the pan)
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13 inch baking dish with butter or nonstick spray and set aside.
In a large skillet, cook the bulk pork sausage over medium heat, breaking it apart with a spoon, until browned and fully cooked, about 6-8 minutes. Add the diced onion and cook for an additional 2-3 minutes until softened. Remove from heat and drain any excess grease.
In a large mixing bowl, whisk together the eggs, milk, salt, and black pepper until fully combined.
Spread the thawed hash brown potatoes evenly across the bottom of the greased baking dish. Sprinkle the cooked sausage and onion mixture over the potato layer.
Pour the egg mixture evenly over the sausage and hash browns, ensuring it soaks through to the bottom layers.
Sprinkle the shredded cheddar cheese evenly over the top of the casserole.
If desired, dust the top with paprika for added color and flavor.
Bake in the preheated oven for 40-45 minutes, or until the top is golden and the center is set. You can check doneness by inserting a knife into the center—it should come out clean.
Remove from the oven and let the casserole rest for 5-10 minutes before slicing into squares and serving.
Enjoy your Lancaster County-inspired breakfast casserole!
Nutrition Facts
Calories |
3880 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 254.0 g | 326% | |
| Saturated Fat | 114.3 g | 572% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 1739 mg | 580% | |
| Sodium | 10363 mg | 451% | |
| Total Carbohydrate | 206.3 g | 75% | |
| Dietary Fiber | 19.8 g | 71% | |
| Total Sugars | 23.8 g | ||
| Protein | 197.2 g | 394% | |
| Vitamin D | 10.4 mcg | 52% | |
| Calcium | 2403 mg | 185% | |
| Iron | 14.4 mg | 80% | |
| Potassium | 4733 mg | 101% | |
*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.
