Best Breakfast Casserole
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Excellent
Best Breakfast Casserole
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Everyone loves a good casserole and when you serve on for breakfast, it's even better! Be sure to allow the hash browns to thaw first. This can be expedited by defrosting them in your microwave. Letting the casserole rest for 15 to 20 minutes is important. This allows the liquid to be absorbed by the potatoes. If you cut into it too soon, there may be a little extra liquid at the bottom of the dish.
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Ingredients
- cooking spray
- 1 lb breakfast sausage regular or hot (spicy)
- 1 medium onion chopped
- 1 red bell pepper seeded and chopped
- 12 large eggs
- 2 cups half and half
- 1 oz can green chilis chopped
- 2 teaspoon kosher salt divided
- 1 teaspoon black pepper divided
- 1 teaspoon garlic powder
- 30 oz frozen hash browns thawed
- 2 cups cheddar cheese shredded
- 3 scallions sliced, white and green parts, for garnish
Instructions
- Preheat oven to 350°F.
- Spray a 9x13" baking dish with cooking spray until coated.
- Crumble the sausage into a large skillet over medium heat. Stir in the onion and bell pepper and cook, stirring often, until the sausage is no longer pink and the vegetables are soft. Set aside to cool for about 15 minutes.
- Crack the eggs into a large bowl and whisk until lightly beaten. Stir in the half and half, green chilis, 1 teaspoon salt, ½ teaspoon black pepper, and the garlic powder. Gently stir in the cooled sausage mixture.
- In another large bowl, toss the thawed hash browns with 1 teaspoon salt and ½ teaspoon pepper. Press the seasoned hash brown into the bottom of the prepared dish.
- Pour the egg and sausage mixture over the tops of the hash browns. Use a large spatula to evenly spread the mixture over the hash browns. Top with the shredded cheese.
- Bake for 45 minutes, until the eggs are set and the top is lightly browned.
- Remove from the oven and allow the casserole to rest for 15 to 20 minutes. Garnish with scallions. Slice and serve at once.
Notes
- See the video near the top of the blog post for visual guidance. If you liked the video, please subscribe to our YouTube channel.
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- The hash browns are easier to toss with the salt and pepper when they are thawed. You can easily defrost them in you microwave.
- The casserole can be assembled entirely the evening before. Cover the dish and place in the refrigerator. Remove from the fridge an hour before baking. And be sure to remove the foil.
- You may experience a small amount of liquid in the bottom of the dish when you remove slices. This is moisture from the hash browns. Allowing the casserole to rest for 15 to 20 minutes will help reduce this if not completely eliminate any extra liquid. Use a paper towel to absorb the excess liquid (there shouldn't be much).
- Leftovers will keep in the fridge (with foil over the dish or in a container with a lid) for up to 5 days. Reheat in a 325°F oven (covered with foil) for 20 minutes, or until heated through. Or, heat in the microwave on HIGH for 1-minute increments.
Nutrition Information
Show Details
Calories
487kcal
(24%)
Carbohydrates
7g
(2%)
Protein
27g
(54%)
Fat
21g
(32%)
Saturated Fat
17g
(85%)
Polyunsaturated Fat
4g
Monounsaturated Fat
8g
Trans Fat
0.1g
Cholesterol
369mg
(123%)
Sodium
898mg
(37%)
Potassium
418mg
(12%)
Fiber
1g
(4%)
Sugar
4g
(8%)
Vitamin A
1457IU
(29%)
Vitamin C
22mg
(24%)
Calcium
321mg
(32%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 487 kcal
% Daily Value*
| Calories | 487kcal | 24% |
| Carbohydrates | 7g | 2% |
| Protein | 27g | 54% |
| Fat | 21g | 32% |
| Saturated Fat | 17g | 85% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 369mg | 123% |
| Sodium | 898mg | 37% |
| Potassium | 418mg | 9% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 1457IU | 29% |
| Vitamin C | 22mg | 24% |
| Calcium | 321mg | 32% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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