Description
Crack Breakfast Casserole packed with bacon, eggs, cheese, and hash browns for a crowd-pleasing morning treat. Easy, savory, and oh-so-delicious!
Ingredients
Scale
- 1 pound (450g) breakfast sausage, mild or spicy
- 1 medium onion, finely diced (about 1 cup)
- 1 red bell pepper, diced (about 1 cup)
- 3 cloves garlic, minced
- 8 large eggs
- 1 cup (240ml) whole milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon paprika
- 1 package (30oz/850g) frozen hash browns, thawed
- 2 cups (8oz/225g) sharp cheddar cheese, shredded
- 1 cup (4oz/113g) Monterey Jack cheese, shredded
- 8 slices bacon, cooked and crumbled
- 3 green onions, thinly sliced
Instructions
- Step 1: Preheat and Prepare Ingredients Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish. Cook breakfast sausage in a skillet until browned. Saute onions, bell peppers, and garlic in the skillet. In a bowl, whisk together eggs, milk, salt, pepper, and paprika.
- Step 2: Layer Hash Browns and Cheeses Squeeze moisture from thawed hash browns and spread them in the baking dish. Sprinkle half of the cheddar and Monterey Jack cheeses over the hash browns.
- Step 3: Add Sausage Mixture and Bacon Top the hash browns and cheese with the cooked sausage and vegetable mixture. Add crumbled bacon on top.
- Step 4: Pour Egg Mixture Slowly pour the egg mixture over the layers in the baking dish, ensuring even distribution.
- Step 5: Top with Cheese and Bake Add the remaining cheese on top, sprinkle with paprika, and bake in the preheated oven for 45-50 minutes until set and golden brown.
- Step 6: Rest and Serve Allow the casserole to rest for 10 minutes before serving. Garnish with green onions and more bacon bits if desired.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1/8 of casserole
- Calories: 480 per serving
- Sugar: 3g
- Sodium: 920mg
- Fat: 35g
- Saturated Fat: 16g
- Unsaturated Fat: 15g
- Trans Fat: 0.5g
- Carbohydrates: 17g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 260mg