Company Breakfast Bake
Start your morning on a savory note with this hearty Company Breakfast Bake, a crowd-pleasing casserole perfect for brunch gatherings or weekend family breakfasts. Packed with layers of flavor, this recipe features fluffy eggs whisked with creamy whole milk, shredded cheddar cheese, and a medley of breakfast favorites—crispy hash brown potatoes, savory breakfast sausage, and sautéed red bell peppers and onions. Enhanced with hints of dry mustard powder and a touch of seasoning, this easy-to-make dish bakes to golden perfection in just under an hour. The best part? It’s prepped in only 20 minutes, making it stress-free for entertaining or meal prepping. Garnish with a sprinkle of fresh parsley for a bright, vibrant finish, and serve it warm for a comforting start to your day. Ideal for feeding a group, this breakfast casserole serves up to 8 hungry guests!
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Recipe Information
Ingredients
- 8 pieces large eggs
- 2 cups whole milk
- 2 cups shredded cheddar cheese
- 1 pound breakfast sausage
- 1 medium yellow onion, diced
- 1 medium red bell pepper, diced
- 3 cups diced hash brown potatoes (frozen and thawed)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon dry mustard powder
- 1 tablespoon butter or non-stick spray
- 2 tablespoons fresh parsley, chopped (for garnish, optional)
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish with butter or non-stick spray and set aside.
In a large skillet over medium heat, cook the breakfast sausage, breaking it apart into crumbles with a spatula. Once fully cooked and browned, transfer the sausage to a paper towel-lined plate to drain any excess grease.
In the same skillet, sauté the diced onion and red bell pepper until softened, about 5 minutes. Remove from heat.
In a large mixing bowl, whisk together the eggs, whole milk, salt, black pepper, and dry mustard powder until smooth.
Add the thawed hash brown potatoes, cooked sausage, sautéed vegetables, and shredded cheddar cheese to the egg mixture. Stir until evenly combined.
Pour the mixture into the prepared baking dish, spreading it evenly across the surface.
Place the baking dish in the preheated oven and bake for 45-50 minutes, or until the top is golden and the center is set. Insert a knife or toothpick into the center—it should come out clean.
Remove the breakfast bake from the oven and let it rest for 5-10 minutes before slicing.
Optional: Sprinkle with fresh chopped parsley for a burst of color and flavor before serving.
Serve warm and enjoy!
Nutrition Facts
Calories |
4033 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 275.9 g | 354% | |
| Saturated Fat | 124.6 g | 623% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 2098 mg | 699% | |
| Sodium | 8675 mg | 377% | |
| Total Carbohydrate | 190.5 g | 69% | |
| Dietary Fiber | 13.3 g | 48% | |
| Total Sugars | 33.0 g | ||
| Protein | 187.9 g | 376% | |
| Vitamin D | 13.5 mcg | 68% | |
| Calcium | 2654 mg | 204% | |
| Iron | 17.4 mg | 97% | |
| Potassium | 4199 mg | 89% | |
*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.
