Sausage Breakfast Casserole
With sausage, eggs, and hash browns, what's not to love?
By Erin Merhar and Georgia Goode
Everyone loves a good casserole; after all, they're easy to assemble and they serve a crowd—and that's especially true for this sausage breakfast casserole!
This baked dish is a favorite make-ahead breakfast casserole: It's layered with sausage, eggs, and a generous helping of cheese. Once the sausage is cooked and the eggs are whisked, thawed frozen hash browns and shredded cheddar are both folded in before baking it all in a casserole dish. About an hour or so later, you have perfectly tender potatoes, fluffy eggs, and gloriously melty cheese. Just as fitting for a holiday brunch as it is for a weeknight breakfast-for-dinner, this easy casserole recipe is a guaranteed crowd-pleaser. Now, how about a bloody mary or mimosa to go with it?!
What's the difference between a breakfast casserole and a frittata?
While they're both delicious egg-based dishes, breakfast casseroles and frittatas aren't exactly the same. To start, frittatas are generally cooked in an oven-safe skillet; they start on the stovetop and then, are transferred to the oven to finish cooking. Breakfast casseroles, however, are cooked completely in the oven. There's a difference in texture too. A frittata's texture and taste is similar to an omelette whereas breakfast casseroles are a bit creamier thanks to the rich egg custard that's poured over all the toppings. Frittatas tend to consist of eggs, vegetables, and/or meat, while breakfast casseroles typically have all that plus something hearty like bread or potatoes. And you can't forget the cheese!
Why is my breakfast casserole soggy?
For any breakfast casserole involving eggs (most), you'll need to be semi-aware of the moisture content of the other ingredients going in. You can substitute all different types of vegetables—chopped yellow onion in place of scallions or small bits of broccoli instead of bell peppers—but cook them first. And if you're deciding what type of cheese to include, you're best off with a low-moisture variety (not fresh mozzarella).
How long can this breakfast casserole be refrigerated before cooking?
If you want to plan ahead, this casserole can be assembled, covered, and refrigerated for up to two days before baking. (You'll still need to cook the sausage and peppers first.) Allow for about 30 minutes to take some of the chill off of the casserole before throwing it in the oven.
Should breakfast casseroles be covered when baking?
Yes! Covering the casserole with foil while baking helps it heat through without drying out. This breakfast bake is covered for most of its baking time, then, the foil is removed, the casserole is sprinkled with cheese, and the oven is cranked up to 400°F. The casserole bakes for about 15 more minutes until it is fully set, the cheese is melted, and the top is golden brown. Then it's time to dig in!
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- Yields:
- 10 - 12 serving(s)
- Prep Time:
- 15 mins
- Total Time:
- 1 hr 15 mins
Ingredients
Butter or nonstick spray
- 1 lb.
breakfast sausage, such as Jimmy Dean
- 4
scallions, chopped, white and green parts divided
- 1
red bell pepper, chopped
- 10
eggs
- 1 1/4 c.
heavy cream
- 1 tbsp.
Dijon mustard
- 2 tsp.
hot sauce, optional
- 1 1/2 tsp.
salt
- 1 tsp.
black pepper
- 2 c.
shredded sharp cheddar cheese, divided (8oz package)
- 30 oz.
package of frozen, shredded hash browns, thawed
- Nutrition Information
- Per Serving (Serves 12)
- Calories536 Fat40 gSaturated fat16 gTrans fat0 gCholesterol219 mgSodium741 mgCarbohydrates25 gFiber3 gSugar3 gProtein18 gVitamin D2 mcgCalcium183 mgIron2 mgPotassium647 mg
- Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.Powered by
Directions
- Step 1Preheat the oven to 350°F. Grease a 9-by-13-inch (or other 3-quart) baking dish with butter or nonstick spray.
- Step 2Heat a large skillet over medium-high heat. Add the sausage and break up into small pieces with a wooden spoon. Cook the meat until no pink pieces remain, 6 to 8 minutes. Add the red bell pepper and white and light green parts of the scallions and cook 3 more minutes. Transfer to a plate to let cool slightly.
- Step 3Meanwhile, whisk together the eggs, heavy cream, mustard, hot sauce, salt, black pepper, and about one-half of the remaining green parts of the scallions in a large bowl (save the rest to sprinkle on top of the casserole once baked). Gently fold 1 1/2 cups of cheese, the hash browns and the sausage mixture into the egg mixture. Transfer all to the baking dish and smooth into an even layer.
- Step 4Cover with aluminum foil and bake for 50 min. Remove the foil and top with the remaining 1/2 cup of cheese. Increase the oven temperature to 400°F and finish baking until the center of the casserole is set (not jiggly) and the top is slightly golden, 10 to 15 more minutes. Let rest 10 minutes, top with the remaining green parts of the scallions, then serve.
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