Crack Breakfast Casserole
A creamy and savory breakfast casserole packed with eggs, cheese, and breakfast staples that's perfect for busy mornings or leisurely brunches.
Ingredients
Main Ingredients
- 1 lb breakfast sausage (or turkey sausage)
- 8 large eggs
- 2 cups milk
- 1 cup shredded cheddar cheese
- 1 cup diced bell peppers
- 1 cup diced onions
- 6 cups frozen hash browns
- to taste Salt
- to taste Pepper
- optional hot sauce for toppings
Instructions
Preparation
- Preheat your oven to 350°F (175°C) to ensure it's hot when your casserole is ready to bake.
- In a large skillet over medium heat, cook the breakfast sausage until it’s browned and fully cooked. Drain the excess grease and set the sausage aside to cool slightly.
- In a large bowl, whisk together the eggs and milk. Add in the shredded cheese, diced bell peppers, and diced onions. Don’t forget to incorporate a good pinch of salt and pepper for flavor!
- In a greased 9x13 inch baking dish, spread the frozen hash browns evenly across the bottom. Next, layer the cooked sausage on top of the hash browns.
- Gently pour the egg mixture over the layers in the baking dish, ensuring everything is coated evenly.
- Place the casserole in the oven and bake for about 30-35 minutes, or until the eggs are set and the top is golden brown.
- Once out of the oven, let the casserole cool for a few minutes. Serve it warm, and feel free to add a dash of hot sauce for an extra kick!
Notes
For the best results, consider switching up the vegetables and prepare this casserole the night before and store in the fridge. Avoid overcooking as it’s done when the eggs are fluffy and not rubbery. Store leftovers in an airtight container for up to 3-4 days.