Breakfast Casserole
User Reviews
5
-
Prep Time
10 mins
-
Cook Time
1 hr
-
Total Time
1 hr 10 mins
-
Servings
10
-
Calories
238 kcal
-
Course
Main Course, Breakfast, Brunch
-
Cuisine
American
Breakfast Casserole
Description
This Breakfast Casserole recipe starts by browning turkey sausage and cooking diced onions and red bell peppers until they begin to caramelize. These are combined with thawed diced potatoes, shredded cheddar cheese, sliced chives, and seasoning. A mixture of beaten eggs and milk is folded in, binding the ingredients together. The assembled mixture is placed in a greased baking dish, topped with remaining cheese, then covered and baked at 375°F for 35 minutes before uncovering to brown.
The baking process produces a dish where the eggs set to a custard-like consistency, the sausage provides savory flavor, and the vegetables add sweetness and texture. The cheddar melts and browns on top, creating a flavorful crust. The potatoes absorb moisture and combine the flavors, while chives add freshness.
This casserole suits breakfast or brunch and can be made ahead or frozen with adjustments. Cooking techniques like pre-cooking sausage and vegetables help reduce excess moisture, preventing sogginess. Checking doneness by ensuring eggs are set helps achieve the right texture, balancing moistness and firmness.
Additional notes highlight storage and reheating steps, the benefit of shredding cheese fresh to improve melt quality, and tips to avoid cheese sticking to foil when covering the dish. These practical tips assist in producing a well-textured, flavorful casserole.
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 pound turkey breakfast sausage
- 1/2 yellow onion diced, small
- 1 red bell pepper seeded and diced
- 1 potato thawed, frozen diced hash brown, 30 ounce bag
- 8 ounces cheddar cheese freshly shredded
- 3 tablespoons chives sliced
- 6 egg beaten, large
- 1/2 cup milk whole
- salt to taste
- black pepper to taste
Instructions
- Preheat oven to 375˚F. Lightly grease a 9”x13" baking dish and set aside.
- Place a skillet over medium heat. Add 1/2 tablespoon oil and brown sausage, breaking up as it cooks, 5 to 7 minutes. Using a slotted spoon, transfer sausage to a large mixing bowl. Discard and excess fat and liquid from pan.
- Add remaining oil to pan and sauté onions and bell pepper for 5 to 6 minutes, until vegetables just begin to caramelize. Season with salt and pepper and stir together. Transfer vegetables to bowl with sausage.
- Add diced potatoes, 2/3 of shredded cheese, 2 tablespoons chives, and salt and pepper to sausage and vegetable mixture and gently toss together until fully combined.
- In another bowl whisk together eggs and milk and pour mixture over sausage vegetable mixture. Fold together until just combined.
- Pour mixture into prepared baking dish and sprinkle top with remaining cheese.
- Cover casserole tightly with foil and bake for 35 minutes. Remove foil and continue to bake for an additional 10 minutes or until eggs are set.
- Top casserole with remaining chives, black pepper and serve.
Notes
- This casserole can be assembled up to two days ahead and baked fresh when ready.
- It freezes well for up to two months; thaw overnight before baking and add shredded cheese later.
- Thoroughly cook and drain sausage and sauté vegetables to reduce excess moisture and avoid a runny casserole.
- Avoid cheese sticking to foil by spraying the foil with cooking spray if it may contact the cheese topping during baking.
- Freshly shred cheese for better melting and smoother texture than pre-shredded cheese.
- To check for doneness, insert a knife in the center; if liquid pools, bake longer until eggs set.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 238 kcal
% Daily Value*
| Calories | 238kcal | 12% |
| Carbohydrates | 3g | 1% |
| Protein | 18g | 36% |
| Fat | 17g | 26% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 157mg | 52% |
| Sodium | 453mg | 19% |
| Potassium | 227mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 835IU | 17% |
| Vitamin C | 17mg | 19% |
| Calcium | 202mg | 20% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
