I love casseroles. I love breakfast. So, it only makes sense that this loaded breakfast casserole has become a new favorite of mine. It includes all of the classics you’d find on a big breakfast plate… eggs, hash browns, sausage and more.
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Oh, and I can’t forget the cheese. Nothing is complete without cheese!
Between the texture and flavor, there’s a lot to love about this loaded breakfast casserole. But one of the reasons I plan on keeping this recipe in close reach is because it’s simple (and I mean SUPER simple) to make.
Want to see what I mean? Check out the recipe below.
Loaded Breakfast Casserole
Breakfast Casserole
Ingredients
- 30 ounces shredded hash brown potatoes
- 1 pound ground breakfast sausage (I use hot, but mild or sage works too)
- 1 medium onion, finely diced 1 red pepper
- 10 eggs
- 1/2 cup butter (salted or unsalted)
- 1 cup 2% milk
- 1/2 teaspoon dried thyme
- 1/2 teaspoon seasoned salt
- 1/2 teaspoon ground black pepper
- 3 cups shredded sharp cheddar
- Diced green onions for for garnish
Instructions
- Preheat your oven to 350º F and spray a 9x13 casserole dish with nonstick spray.
- Place the thawed hash browns in the bottom of the casserole dish.
- Brown the pork sausage in a large skillet over medium heat and when it's about halfway browned, add the diced onions and the red bell pepper. Cook until the sausage is brown and the onions are soft. Remove from the heat and let it cool.
- Mlt 1/2 cup of butter and pour it over the hash browns, stirring to make sure the hash browns are coated. Top this layer with half the shredded cheddar, and spoon the cooled sausage/vegetable mixture over the potatoes.
- Beat the eggs, milk, thyme, salt and black pepper in a large bowl. Then, pour it into the casserole dish and top everything with the remaining cheese.
- Bake the dish for 50-55 minutes or until set and no longer "wiggly" in the middle. Sprinkle the top with green onions, let it sit for 10-15 minutes, slice and enjoy!
Notes
I think the spicy/hot sausage really makes a difference in this recipe. It adds a punch of flavor!
In addition to it’s simplicity, this recipe is a winner because it can be made the night before and refrigerated if you need to prep it ahead of time.
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And while I think my version is the tastiest (yes, tooting my own horn here!), you’re welcome to change it up! I like using sharp cheddar but medium should work as well. And the sausage I used is a bit spicy. But if you’re sensitive to heat, feel free to get any type that suits you!
So, what do you say? Do you think you’ll give this loaded breakfast casserole a try? If you do, keep me posted and let me know the results!
From my kitchen to yours,
Jill
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