Hearty Brunch Breakfast Casserole
Start your day with the ultimate comfort food by whipping up this Hearty Brunch Breakfast Casserole—a crowd-pleasing dish that's perfect for feeding a hungry family or entertaining weekend guests. Packed with savory breakfast sausage, tender parboiled potatoes, sautéed bell peppers and onions, and a rich blend of cheddar and mozzarella cheese, this casserole is layered with bold flavors in every bite. Fluffy eggs seasoned with garlic powder and paprika tie everything together, creating a golden, oven-baked masterpiece that’s as visually appealing as it is delicious. Easy to prep in just 20 minutes and baked to perfection in 45, this make-ahead breakfast casserole is ideal for busy mornings or leisurely brunches. Serve it warm, and watch it disappear!
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Recipe Information
Ingredients
- 10 large eggs
- 1 cup whole milk
- 1 pound breakfast sausage
- 4 medium russet potatoes
- 1 large red bell pepper
- 1 large green bell pepper
- 1 medium yellow onion
- 2 cups shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon unsalted butter
- 1 sufficient cooking spray
Instructions
Preheat your oven to 375°F (190°C) and grease a 9x13-inch baking dish with cooking spray.
Peel the russet potatoes and dice them into small cubes. Parboil them in boiling water for 5 minutes, then drain and set aside.
In a large skillet, cook the breakfast sausage over medium heat until browned and fully cooked. Break it up into crumbles with a spoon or spatula. Drain any excess grease and set aside.
Dice the red bell pepper, green bell pepper, and yellow onion into small pieces.
In the same skillet, melt the unsalted butter over medium heat. Add the diced bell peppers and onion, cooking until softened, about 5 minutes. Remove from heat and set aside.
In a large mixing bowl, whisk together the eggs, whole milk, garlic powder, paprika, salt, and black pepper.
Layer the parboiled potatoes evenly across the bottom of the prepared baking dish.
Spread the cooked sausage crumbles evenly over the potatoes.
Top the sausage with the sautéed vegetables and an even layer of shredded cheddar cheese and shredded mozzarella cheese.
Pour the egg mixture over the top of the ingredients, making sure it spreads evenly throughout the dish.
Bake the casserole in the preheated oven for 40-45 minutes, or until the eggs are set and the top is golden brown.
Let the casserole rest for 5 minutes before slicing and serving.
Nutrition Facts
Calories |
4554 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 300.8 g | 386% | |
| Saturated Fat | 137.7 g | 688% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 2521 mg | 840% | |
| Sodium | 9477 mg | 412% | |
| Total Carbohydrate | 218.6 g | 79% | |
| Dietary Fiber | 21.4 g | 76% | |
| Total Sugars | 36.1 g | ||
| Protein | 228.6 g | 457% | |
| Vitamin D | 12.9 mcg | 65% | |
| Calcium | 3253 mg | 250% | |
| Iron | 23.2 mg | 129% | |
| Potassium | 6609 mg | 141% | |
*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.
