Breakfast Casserole
User Reviews
5
Breakfast Casserole
Description
The Breakfast Casserole recipe uses ground pork sausage cooked until browned, which brings a savory richness. Shredded frozen hashbrowns are cooked with diced red bell pepper and green onions until the potatoes are thawed and the vegetables soften. Beaten eggs combined with milk, salt, and pepper bind the mixture together. Two cups of shredded cheddar cheese are mixed in, with an additional cup sprinkled on top before baking.
Baked at 350°F in a greased dish until the edges brown and the center sets, the casserole develops a firm yet tender texture accented by melted cheese and bursts of pepper and onion. Letting it stand after baking allows easier slicing.
This casserole can be served with garnishes such as fresh green onion, salsa, or avocado to add freshness. Variations can be made by omitting sausage for a vegetarian option or adding herbs and extra vegetables. It is suitable for breakfast or brunch, offering a filling start to the day.
Let the casserole rest before slicing to help it firm up. It is versatile for leftovers and can accommodate different add-ins or substitutions based on preference.
Ingredients
- 2 pounds ground pork sausage (900g)
- 1 (26-ounce/737g) bag hashbrowns shredded, frozen
- 1 cup red bell pepper 140g, diced
- ½ cup green onion 47g, chopped
- 12 large egg
- 1¼ cups milk 300mL, whole
- 1¼ teaspoons salt
- ¾ teaspoon black pepper ground
- 3 cups cheddar cheese divided (252g, shredded
Instructions
- Preheat the oven to 350°F. Lightly grease a 9x13-inch baking dish with cooking spray.
- Add the sausage to a large skillet and place over medium-high heat. Cook until browned, breaking the sausage up into smaller pieces with a spoon during cooking. Remove the sausage with a slotted spoon, leaving drippings in skillet.
- In the same skillet, add the hashbrowns, bell pepper, and green onion and cook over medium-high heat, stirring occasionally, until the hashbrowns are thawed and the bell pepper is tender, about 5 minutes. Remove from the heat and let cool for 5 minutes.
- In a large bowl, beat together the eggs, milk, salt, and pepper. Stir in sausage, hashbrown mixture, and 2 cups of shredded cheese. Pour the mixture into the prepared pan. Sprinkle the remaining 1 cup of cheese over the top.
- Bake until the edges are lightly browned and the center is set, about 55 minutes. Let stand for 5 minutes before serving. Garnish with chopped green onion, if desired.
Notes
- Serve with fresh toppings such as chopped green onion, salsa, sour cream, or avocado for added flavor and texture.
- Allow the casserole to rest 5 minutes after baking to firm up for easier slicing.
- Omit sausage and substitute with vegetables like sun-dried tomatoes or mushrooms for a meat-free version.
- Enhance the flavor by adding red pepper flakes, dried herbs like Italian seasoning, or extra vegetables such as kale or zucchini.
- Variations include swapping some or all of the sausage for cooked bacon or ground beef to alter protein content.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 487 kcal
% Daily Value*
| Calories | 487kcal | 24% |
| Carbohydrates | 14g | 5% |
| Protein | 27g | 54% |
| Fat | 36g | 55% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 13g | 65% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 272mg | 91% |
| Sodium | 1003mg | 42% |
| Potassium | 531mg | 11% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 1082IU | 22% |
| Vitamin C | 22mg | 24% |
| Calcium | 277mg | 28% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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