Breakfast Casserole

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I’m not big on breakfast but this delicious Breakfast Casserole is perfect when you need to feed a crowd first thing in the morning. Eggs, sausage and hashbrowns are layered in a casserole dish, topped with cheese and baked to a gooey golden brown.

Variations:

Hashbrowns I use shredded but any hashbrowns will work in this recipe, or even leftover home fries or roasted potatoes!

Sausage The sky’s the limit for this recipe. Use cooked (or smoked) sausage of any kind. Swap it out for turkey sausage, ham, bacon or even leftover ground beef will work as well.

Veggies I add mushrooms to this casserole but add whatever veggies you have on hand. Asparagus or even broccoli are great.

This recipe is very forgiving, and you can alter according to your preference or what you have on hand. It will accommodate leftover meats, veggies and cheeses of all kinds. Just chop or shred and toss them into the mix.

How to Make Breakfast Casserole

Frozen hash browns make this breakfast casserole is super easy to whip up.

  1. Spread thawed shredded hash browns in the bottom of a casserole pan.
  2. Add in cheese, meat and vegetables.
  3. Pour egg and milk mixture on top (per recipe below).

To Bake or Make Ahead

Cook it now or refrigerate overnight At this point you can either bake the casserole and serve or you can cover and refrigerate overnight and bake in the morning.

Bake Now Simply pour the egg mixture overtop and bake.

Bake Later Cover the mixture tightly and refrigerate up to 48 hours. Remove from the fridge at least 30 minutes before baking (while preheating the oven).

How Long to Bake

This bakes at 350°F for 55-65 minutes or until a knife inserted in the center comes out clean. If you’ve let it sit overnight, it may need a few extra minutes if it’s still quite chilled from the fridge.

What About the Leftovers?

Just like egg muffins leftovers are perfect for busy weekday mornings.

Fridge  They’ll keep in the fridge for 3-4 days. Reheat in the microwave or the oven.

Freezer Can you freeze breakfast casserole? Yes, you sure can! This will last in the freezer up to four months. Wrap individual and store in freezer bags. Defrost in the fridge overnight and reheat in the microwave or the oven

Breakfast Casserole

Servings

4

servings
Prep time

20

minutes
Cooking time

55

minutes
Calories

413

kcal

Ingredients

  • 20 ounces shredded hash browns thawed

  • 1 pound sausage cooked, crumbled and drained

  • ¼ cup onion or scallions finely diced

  • ½  cup cherry tomatoes diced

  • ½ cup mushrooms sliced

  • 8 eggs

  • 1 cup of greek yogurt

  • ½ teaspoon Italian seasoning or your favorite herbs/spices (optional)

  • salt & pepper to taste

  • 2 cups cheddar cheese

Directions

  • Preheat oven to 350°F (if baking immediately).
  • Brown sausage and drain fat.
  • Combine eggs, yogurt, salt & pepper, and Italian seasoning in a bowl. Whisk until smooth.
  • Set aside ½ cup cheese for the topping.
  • Place remaining ingredients in a 9×13 baking pan. Pour egg mixture over the mixture and top with remaining cheese.
  • Cover and refrigerate overnight if desired.
  • Bake 55-65 minutes or until cooked through.

Notes

  • If casserole is refrigerated overnight, remove from fridge 30 minutes before baking. It may require an extra 10-15 minutes cook time.
  • Evaporated milk can be substituted with 1 1/3 cups milk.

Ali in the Valley is a lifestyle blog about healthy, delicious food and simple lifestyle tips on how to be a great host or hostess…all while staying on a budget.

I create simple recipes for the urban soul and live by my motto:

“Home Grown Cooking – Down To Earth Living!”

Like most women, I’m the Energizer bunny that keeps going and going. And, actually… I LOVE IT. Power mom! Power life!

I’m an entertainment biz executive who loves to entertain at home, as well as abroad!!

I passionately blog about it, share recipes and write cookbooks––plus produce a web show centered around live music and good food.

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