baked breakfast

• Prep Time: 20 minutes
• Cook Time: 45–50 minutes
• Total Time: 1 hour 10 minutes
• Rest Time: 10 minutes
• Servings: 8
• Difficulty: Easy

Ingredients

• 8 large eggs
• 1 cup whole milk
• 2 cups frozen shredded hash browns, thawed
• 1 pound breakfast sausage, cooked and crumbled
• 2 cups shredded cheddar cheese
• ½ cup mozzarella cheese
• 1 small onion, diced
• 1 bell pepper, diced
• ½ cup mushrooms, chopped
• 2 tablespoons butter
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ½ teaspoon paprika
• ½ teaspoon black pepper
• 1 teaspoon salt
• 1 tablespoon chopped parsley
• Nonstick cooking spray

Equipment Needed

• 9×13-inch baking dish
• Mixing bowls
• Whisk
• Skillet
• Measuring cups
• Knife
• Cutting board
• Aluminum foil (optional)

Instructions

Step 1: Prepare the Oven

Preheat your oven to 375°F (190°C).

Lightly grease a 9×13-inch baking dish with nonstick cooking spray or butter.

Step 2: Cook the Vegetables

Heat butter in a skillet over medium heat.

Add:

• Onion
• Bell pepper
• Mushrooms

Cook for 5–6 minutes until softened.

Remove from heat.

Step 3: Cook the Sausage

If your sausage isn’t already cooked, brown it in the skillet over medium-high heat until no longer pink.

Drain excess grease.

Allow it to cool slightly.

Step 4: Prepare the Egg Mixture

In a large bowl whisk together:

• Eggs
• Milk
• Garlic powder
• Onion powder
• Paprika
• Salt
• Pepper

Whisk until smooth.

Step 5: Assemble the Casserole

Spread the hash browns evenly into the prepared baking dish.

Top with:

• Cooked sausage
• Sautéed vegetables
• Cheddar cheese
• Mozzarella cheese

Pour the egg mixture evenly over everything.

Sprinkle chopped parsley over the top.

Step 6: Bake

Bake uncovered for 45–50 minutes, or until:

• Eggs are fully set
• Top is golden brown
• Center reaches 160°F (71°C) on an instant-read thermometer

If the top browns too quickly, loosely cover with foil during the last 10 minutes.

Step 7: Rest

Remove from the oven.

Allow the casserole to rest for 10 minutes before slicing.

This helps it firm up and makes serving easier.

Recipe Tips

• Use freshly shredded cheese for the best melt.
• Thaw frozen hash browns before using.
• Avoid overbaking to keep the eggs tender.
• Let the casserole rest before cutting.
• Add extra vegetables for more nutrition.
• Season well for maximum flavor.

Recipe Variations

Bacon Breakfast Casserole

Replace sausage with crispy bacon.

Ham and Cheese

Use diced cooked ham and Swiss cheese.

Vegetarian Version

Skip the meat and add:

• Spinach
• Broccoli
• Tomatoes
• Zucchini

Spicy Southwest

Add:

• Jalapeños
• Pepper Jack cheese
• Taco seasoning
• Black beans

Mediterranean

Mix in:

• Feta cheese
• Spinach
• Sun-dried tomatoes
• Olives

Make-Ahead Instructions

Assemble the casserole the night before.

Cover tightly.

Refrigerate overnight.

Bake fresh in the morning, adding 5–10 extra minutes if baking straight from the refrigerator.

Storage

Store leftovers in an airtight container.

Refrigerate for up to 4 days.

Freezing

Freeze individual portions or the whole casserole.

Wrap tightly in plastic wrap and foil.

Freeze for up to 3 months.

Thaw overnight before reheating.

Reheating

Oven

Bake at 350°F (175°C) for about 20 minutes.

Microwave

Heat individual servings for 1–2 minutes until hot.

What to Serve With Baked Breakfast Casserole

• Fresh fruit salad
• Toast
• English muffins
• Biscuits
• Croissants
• Yogurt
• Orange juice
• Coffee
• Smoothies
• Fresh berries

Common Mistakes to Avoid

• Using frozen hash browns without thawing
• Overbaking the eggs
• Forgetting to grease the baking dish
• Not draining sausage grease
• Skipping the resting time
• Under-seasoning the egg mixture

Frequently Asked Questions

Can I prepare this the night before?

Yes. Assemble it, cover, refrigerate overnight, and bake the next morning.

Can I use different cheeses?

Absolutely. Monterey Jack, Swiss, Gouda, Colby Jack, or Pepper Jack all work well.

Can I freeze leftovers?

Yes. Freeze for up to three months in airtight containers.

How do I know it’s done?

The center should be fully set and reach 160°F (71°C).

Can I make it gluten-free?

Yes. Use certified gluten-free sausage and verify that all other ingredients are gluten-free.

Nutrition Information (Per Serving)

• Calories: 385
• Protein: 24g
• Carbohydrates: 16g
• Fat: 25g
• Saturated Fat: 10g
• Cholesterol: 245mg
• Sodium: 760mg
• Fiber: 2g
• Sugar: 3g
• Calcium: 260mg
• Iron: 2mg
• Potassium: 410mg