Easy Breakfast Casserole: A Hearty, Crowd-Pleasing Morning Feast
There’s something magical about a breakfast that fills the kitchen with the scent of sizzling bacon, melted cheese, and golden hash browns. This Easy Breakfast Casserole is my go-to for lazy weekends, holiday mornings, or when I need to feed a hungry crowd without the fuss. It all started when my notoriously picky nephew visited—after one bite, he declared it “better than pancakes” (high praise from a kid who lives on syrup!). Now, it’s a family staple, layered with crispy turkey bacon, savory sausage, fluffy eggs, and just the right amount of spice.
Why You’ll Love This Breakfast Casserole
Effortless & adaptable – Toss in whatever veggies or meats you have for a no-stress meal.
Feeds a crowd – Perfect for brunch gatherings or meal prep.
Golden, cheesy perfection – Melty pepper jack and cheddar make every bite irresistible.
One-pan wonder – Cook, bake, and serve in the same skillet (hello, easy cleanup!).
Picky-eater approved – Even the toughest critics (like my nephew) go back for seconds.
The Unexpected Fan
My sister-in-law, who usually skips breakfast, couldn’t resist the aroma when I pulled this casserole from the oven. She took a hesitant bite—then promptly asked for the recipe. Now, she makes it every Christmas!
What Makes It Special
Turkey bacon & sausage – Smoky, savory, and lighter than pork but just as flavorful.
Hash browns – Crispy on top, tender underneath for the perfect texture.
Pepper jack cheese – Adds a subtle kick that balances the richness.
Red pepper flakes – Optional, but gives a warm, spicy depth.
Fresh chives – A bright, oniony finish that ties it all together.
Making It Happen
Start by crisping up turkey bacon in a trusty oven-safe skillet—that rendered fat will flavor everything. Next, brown the sausage with onions and red peppers until they’re sweet and caramelized. Toss in the hash browns, letting them soak up all those savory drippings with garlic, salt, and pepper.
Whisk eggs and milk until fluffy, then layer the meats and veggies back into the skillet. A generous blanket of cheese goes on next, followed by the egg mixture. Bake until the center is just set, then add a final sprinkle of cheese for that irresistible golden crust. A flourish of fresh chives, and breakfast is served!
You Must Know
✔ Thaw hash browns first – Or bake them briefly to avoid excess moisture.
✔ Use an oven-safe skillet – Cast iron works beautifully for even cooking.
✔ Don’t overbake – Pull it out when the center is slightly wobbly (it’ll set as it cools).
✔ Customize the cheese – Swiss, gouda, or Monterey Jack are great swaps.
✔ Tent with foil – If the top browns too fast, loosely cover it.
Serving Ideas
Pair with buttery toast, fresh fruit, or a crisp arugula salad.
Drinks – Orange juice for sweetness, coffee for contrast, or a spicy Bloody Mary for brunch.
Make It Different
Vegetarian? Skip the meat and add mushrooms, spinach, or black beans.
Lower-carb? Swap hash browns for cauliflower rice (squeeze out moisture first).
Extra protein – Stir in cottage cheese or diced ham.
Spice lovers – Top with hot sauce or jalapeños.
Storage & Reheating Tips
Fridge: Keep covered for up to 4 days.
Freeze: Slice and freeze portions for up to 3 months.
Reheat: Microwave single servings or warm slices in a 350°F oven until heated through.
Success Tips
Let the casserole rest 10 minutes before slicing for cleaner cuts.
For extra crispiness, broil the top for 1–2 minutes at the end.
Prep the night before—assemble, refrigerate, and bake in the morning!
FAQs
Q: Can I make this ahead?
A: Absolutely! Assemble (without baking), refrigerate overnight, then bake as directed (add 5–10 extra minutes if cold).
Q: Can I use fresh potatoes?
A: Yes! Shred russet potatoes, rinse, and pat very dry to prevent sogginess.
Q: What if I don’t have an oven-safe skillet?
A: A 9×13 baking dish works—just grease it and drizzle melted butter over the hash browns.
Q: Is it freezer-friendly?
A: Yes! Thaw overnight in the fridge before reheating.
Q: Can I use egg whites?
A: Swap for 14 egg whites, but the texture will be slightly less rich.
Easy Breakfast Casserole
Prep Time: 15 mins | Cook Time: 55 mins | Total Time: 1 hr 10 mins
Category: Breakfast/Brunch | Cuisine: American | Difficulty: Easy | Yield: 8 servings
Ingredients
Meat & Veggies:
8 slices turkey bacon, cut into chunks
¾ lb ground breakfast sausage
½ cup diced onions
¼ cup diced red peppers
Hash Browns & Seasonings:
1 (30 oz) bag frozen shredded hash browns, thawed
1 tsp granulated garlic (or garlic powder)
1 tsp salt (plus more to taste)
½ tsp black pepper
½ tsp red pepper flakes (optional)
Egg Mixture & Toppings:
3 cups shredded cheese (pepper jack + cheddar)
10 large eggs
1 cup milk
Sliced green onions or chives (for garnish)
Instructions
Preheat oven to 375°F.
Cook bacon in a 12-inch oven-safe skillet over medium heat until crispy. Remove and set aside.
Brown sausage with onions and peppers in the same skillet (8–10 mins). Remove and set aside.
Drain grease, leaving 2 tbsp. Add hash browns, garlic, salt, pepper, and red pepper flakes. Press into an even layer.
Whisk eggs and milk in a bowl until smooth.
Layer cooked sausage, bacon, and 2 cups cheese over hash browns. Pour egg mixture evenly over top.
Bake 40–45 mins until center is nearly set. Sprinkle remaining cheese and bake 10–12 more mins.
Garnish with chives, slice, and serve!
Tools You’ll Need
12-inch oven-safe skillet (or 9×13 baking dish)
Whisk
Cutting board & knife
Allergy Info
Contains: Eggs, dairy. For gluten-free, ensure sausage is GF.
Nutrition (per serving)
Calories: 420 | Protein: 28g | Carbs: 18g | Fat: 26g
Pro tip: Let leftovers cool before storing to keep the texture perfect. Now, dig into that cheesy, savory goodness!
