Holiday Breakfast Casserole
Start your festive morning with this cozy and satisfying Holiday Breakfast Casserole, a make-ahead masterpiece perfect for feeding a crowd. Packed with layers of golden hash browns, seasoned breakfast sausage, vibrant sautéed vegetables, and fluffy eggs, this casserole is topped with melty sharp cheddar cheese for the ultimate comfort food experience. The addition of spinach, red bell pepper, and onions adds a fresh burst of flavor, while the hearty base of hash browns makes it irresistibly filling. Ready in just over an hour, this easy breakfast casserole is ideal for Christmas morning, family gatherings, or any special occasion when you want a stress-free meal. Serve it piping hot and watch it disappear—it’s the perfect way to bring everyone to the table!
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Recipe Information
Ingredients
- 8 large eggs
- 1.5 cups whole milk
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 pound ground breakfast sausage
- 1 medium yellow onion, diced
- 1 medium red bell pepper, diced
- 2 cups baby spinach, roughly chopped
- 2 cups sharp cheddar cheese, shredded
- 3 cups hash browns, frozen and thawed
- 1 tablespoon olive oil
Instructions
Preheat your oven to 375°F (190°C) and grease a 9x13-inch baking dish with nonstick spray or butter.
In a large skillet, heat the olive oil over medium heat. Add the ground breakfast sausage and cook until browned, breaking it up with a wooden spoon, about 6-8 minutes. Remove the cooked sausage from the pan and set aside.
In the same skillet, add the diced onion and red bell pepper. Cook for 3-4 minutes until softened, then stir in the baby spinach and cook for another minute until wilted. Remove the vegetables from heat and set aside.
In a large mixing bowl, whisk together the eggs, milk, salt, and black pepper until well combined.
Spread the thawed hash browns evenly in the bottom of the prepared baking dish, creating an even layer. Sprinkle half of the shredded cheddar cheese on top of the hash browns.
Layer the cooked sausage over the cheese, followed by the sautéed vegetables. Pour the egg mixture evenly over the top, ensuring it soaks through the layers.
Sprinkle the remaining shredded cheddar cheese over the top of the casserole.
Cover the casserole with aluminum foil and bake in the preheated oven for 30 minutes. Then remove the foil and bake for an additional 20 minutes, or until the top is golden and the eggs are fully set.
Allow the casserole to rest for 5-10 minutes before slicing and serving. Enjoy your holiday breakfast casserole with family and friends!
Nutrition Facts
Calories |
4490 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 329.6 g | 423% | |
| Saturated Fat | 125.7 g | 628% | |
| Polyunsaturated Fat | 1.7 g | ||
| Cholesterol | 2090 mg | 697% | |
| Sodium | 11028 mg | 479% | |
| Total Carbohydrate | 180.4 g | 66% | |
| Dietary Fiber | 13.9 g | 50% | |
| Total Sugars | 28.6 g | ||
| Protein | 194.3 g | 389% | |
| Vitamin D | 13.4 mcg | 67% | |
| Calcium | 2599 mg | 200% | |
| Iron | 18.9 mg | 105% | |
| Potassium | 5267 mg | 112% | |
*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.
