Breakfast Casserole
Course: BreakfastCuisine: AmericanDifficulty: Easy
Servings
8
servingsPrep time
15
minutesCooking time
45
minutesCalories
268
kcal
Cook Mode
Keep the screen of your device on
Ingredients
10 l arge eggs
1 cup whole milk (or unsweetened almond milk)
1 lb (450g) ground breakfast sausage (or diced turkey bacon)
1 medium red bell pepper, finely diced
1/2 medium yellow onion, finely diced
1 1/2 cups shredded sharp cheddar cheese, divided
1 tsp fine sea salt
1/2 tsp freshly ground black pepper
1/2 tsp garlic powder
Optional Carb Base: 4 cups cubed day-old bread or 1 lb frozen hash browns (thawed)
For Garnish: Fresh chopped chives or scallions
Directions
- Preheat and Prep: Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish generously with butter or non-stick cooking spray.
- Brown the Meat and Veggies (Crucial Step): In a large skillet over medium heat, brown the breakfast sausage, breaking it into small crumbles as it cooks. Once mostly browned, add the diced bell pepper and onion. Sauté for 5 to 7 minutes until the vegetables are tender and any excess moisture has completely evaporated. Drain any excess grease.
- Layer the Base: If you are using bread cubes or hash browns, spread them evenly across the bottom of your prepared baking dish. Top the base with the cooked sausage and vegetable mixture. Sprinkle 1 cup of the shredded cheddar cheese evenly over the top.
- Whisk the Custard: In a large mixing bowl, vigorously whisk together the eggs, milk, sea salt, black pepper, and garlic powder until completely smooth and frothy.
- Combine: Pour the egg mixture slowly and evenly over the meat, vegetables, and cheese in the baking dish. (At this point, you can cover it tightly and refrigerate overnight if desired!).
- Bake to Perfection: Top with the remaining ½ cup of cheddar cheese. Bake uncovered in the preheated oven for 40 to 45 minutes, or until the edges are golden brown and the center of the casserole is completely set and no longer jiggles.
- Rest and Serve: Remove from the oven and let the Breakfast Casserole rest for 10 minutes before slicing. This allows the eggs to finish setting.
- Garnish: Top with fresh chopped chives, slice into squares, and serve hot!
Notes
- Vegetarian Option: Swap the sausage for 2 cups of chopped, sautéed mushrooms and a massive handful of fresh spinach (wilted and squeezed dry).
- Make-Ahead (Overnight): Assemble the entire casserole (through Step 5), cover tightly with foil, and refrigerate overnight. In the morning, let it sit on the counter for 20 minutes to take the chill off before baking as directed.
- Storage and Freezing: Store leftover slices in an airtight container in the refrigerator for up to 4 days. To freeze, wrap individual slices tightly in plastic wrap and store in a zip-top bag for up to 2 months. Microwave from frozen for 2 minutes!
