Just About Everything Breakfast Casserole
Start your morning off right with this hearty and customizable "Just About Everything Breakfast Casserole." Packed with protein-rich eggs, savory breakfast sausage, and the vibrant flavors of sautéed onions and bell peppers, this crowd-pleasing dish is a one-pan wonder perfect for busy mornings or feeding a hungry brunch crowd. With a golden layer of melted cheddar cheese on top and a hearty bed of hash browns underneath, every bite is a satisfying combination of textures and flavors. Plus, its versatility shines with optional add-ins like spinach, mushrooms, or a splash of hot sauce to suit your taste. Ready in just over an hour and serving eight generous portions, this make-ahead breakfast casserole is a time-saver that’s perfect for meal prepping or hosting. Whether you’re serving it fresh from the oven or reheating leftovers, this dish guarantees a warm, delicious start to your day!
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Recipe Information
Ingredients
- 12 large eggs
- 1 cup whole milk
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 pound breakfast sausage (ground or links, cooked and crumbled)
- 2 cups shredded cheddar cheese
- 1 small onion, diced
- 2 bell peppers, diced (any color)
- 3 cups frozen shredded hash browns (thawed)
- 1 tablespoon butter or cooking spray (for greasing the pan)
- 2 cups optional ingredients (spinach, mushrooms, hot sauce, etc.)
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a 9x13-inch casserole dish with butter or cooking spray.
In a large skillet, cook the breakfast sausage over medium heat until browned and fully cooked. Drain any excess grease and set aside.
In the same skillet, sauté the diced onion and bell peppers until softened, about 5 minutes. If using additional vegetables like mushrooms or spinach, cook them at this stage as well.
Spread the thawed hash browns evenly across the bottom of the greased casserole dish.
Layer the cooked sausage and sautéed vegetables over the hash browns.
In a large mixing bowl, whisk together the eggs, milk, salt, and black pepper until well combined.
Pour the egg mixture evenly over the layers in the casserole dish, ensuring it covers all the ingredients.
Sprinkle the shredded cheddar cheese evenly over the top of the casserole.
Bake in the preheated oven for 45-50 minutes, or until the eggs are set and the top is golden brown.
Remove the casserole from the oven and let it cool for 5-10 minutes before slicing and serving.
Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, microwave individual portions until warmed through.
Nutrition Facts
Calories |
523 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.1 g | 48% | |
| Saturated Fat | 15.9 g | 80% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 354 mg | 118% | |
| Sodium | 1100 mg | 48% | |
| Total Carbohydrate | 20.1 g | 7% | |
| Dietary Fiber | 3.5 g | 12% | |
| Total Sugars | 4.2 g | ||
| Protein | 27.7 g | 55% | |
| Vitamin D | 1.9 mcg | 10% | |
| Calcium | 357 mg | 27% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 895 mg | 19% | |
*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.
