Breakfast Casserole has it all: delicious sausage, fresh veggies, and, of course, eggs and cheese!
While cheesy scrambled eggs, links of sausage, and home fries make for an excellent, filling breakfast, cooking and serving those three separate dishes is not an easy task. The prep, the timing of the cooking, and the cleanup for all three dishes mean you’ll be in the kitchen most of the morning. What if you could combine those into a one-pan dish that you can make ahead?
Breakfast casserole is your answer to this question. Add in a few fresh veggies like red and green bell pepper and spinach for color and flavor, and you have a wonderful all-in-one breakfast. While the word “casserole” might make you think of your mom’s or grandma’s “tuna surprise” or “hot dish,” here it just refers to the baking pan used and the fact that you are combining separate breakfast ingredients into one delicious dish.
You will love breakfast casserole because it is a savory, comforting, and tasty way to serve a big breakfast without a ton of work. You can assemble the dish ahead of time, which means you can sleep a little longer in the morning and just pop the casserole in the oven. Breakfast casserole is also a delicious dinner. If your family is like mine, once in a while we have “brinner”, meaning “breakfast for dinner,” and this recipe is definitely in the brinner rotation. Finally, breakfast casserole is a great gluten-free option (as long as your sausage is GF), and you can customize the ingredients as you like: for instance, swap out the veggies or use spicy sausage if you like things hot.
Frozen diced potatoes
Frozen potatoes are a great convenience product. Go into any supermarket’s frozen section, and there is likely a sizeable selection of frozen potatoes: French fries, waffle fries, steak fries, shredded hash browns, home fries, and the like. In this recipe, which calls for frozen diced potatoes (sometimes called home fries or diced hash browns), you want to leave the potatoes frozen until ready to spread into the bottom of your prepared casserole. The potatoes are already partially cooked, and when baked, they will soften up nicely and make the perfect base for the other ingredients poured on top.
How do I store leftovers?
Leftovers can be stored in an airtight container in the fridge for 3-4 days, or you can freeze portions for up to 3 months. If frozen, thaw overnight in the fridge before reheating in the microwave or oven.
Serving suggestions
Breakfast casserole is like an all-inclusive vacation: it’s got it all! The eggs, cheese, potatoes, fresh veggies, and protein. What more could you need? It’s a filling meal on its own, but if you have a crowd or are serving this at a big sit-down meal, consider some easy sides to go with it. Do yourself a favor and serve sides like these that are make-ahead as well! For instance, Spiced Applesauce Bread or Blueberry Muffins are delicious make-ahead additions. Or, for a colorful, fresh accompaniment to breakfast casserole, try Make-Ahead Smoothies. Served in pretty glasses, these smoothies look gorgeous and taste delicious, too!
Breakfast Casserole
Ingredients
- 1 pound pork sausage
- 1 medium yellow onion diced
- 1 red bell pepper diced
- 1 green bell pepper diced
- 3/4 cup fresh spinach chopped
- 12 large eggs
- 1 cup milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 1/2 cups shredded cheddar cheese plus more for topping
- 3 cups frozen diced potatoes
Instructions
- Preheat the oven to 350°F. Grease a 9×13-inch baking dish.
- In a large skillet over medium heat, cook the sausage until browned. Remove sausage and set aside.
- In the same skillet, add onions and bell peppers, cooking until they are softened, about 5 minutes. Add spinach and cook until wilted, about 2 minutes.
- In a large bowl, whisk together eggs, milk, salt, and pepper. Stir in the cooked sausage, vegetables, and shredded cheese.
- Spread the frozen diced potatoes evenly in the prepared baking dish. Pour the egg mixture over the potatoes. Sprinkle additional cheese on top if desired.
- Bake in the preheated oven for 35-45 minutes, or until the eggs are set and the top is golden brown.
- Let the casserole cool for 10 minutes before slicing and serving.
Leave a Comment