Breakfast Casserole

This easy Breakfast Casserole is so quick and easy to make. You only need 4 ingredients! It’s perfect for breakfast, brunch, or dinner. You can also prepare this breakfast casserole the night before so all you have to do is bake it the next morning!

If you want to save cooking time in the morning, you can brown your sausage the day before and keep it in the refrigerator until the next day. Then all you have to do in the morning is put everything together and bake.

You can also prepare everything the night before, cover with plastic wrap and keep in the refrigerator until ready to bake the next morning.

I can’t think of anything easier for a holiday breakfast or brunch than a breakfast casserole. Prepare it the night before to bake it the morning of for the easiest breakfast to feed a crowd!

The all important component in this casserole has to be the egg base. You want a creamy mixture that won’t dry out in the oven, plus a delicious veggie medley to provide flavours. To make it deliciously creamy, use milk plus a little heavy cream (thickened cream).

The beauty of this casserole is that it is so versatile you can really make it your own!

You can use bacon; a bacon/ham mixture (as we did here) OR sausages. Any sausage works well here: breakfast sausage, turkey, chicken, beef, mild Italian or pork. Or add in your favourite!

INGREDIENTS

• 16 ounces frozen hashbrowns defrosted (this is usually half a bag)
• 1 pound breakfast sausage browned
• 2 cups cheddar cheese shredded
• 6 eggs
• 1/2 cup milk or cream
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper

INSTRUCTIONS

1. Preheat oven to 350 degrees and brown sausage. 
2. Layer defrosted hash browns in greased 7x11 or 9x9 casserole dish.
3. Layer the browned sausage over the hashbrowns.
4. Sprinkle cheese over top the sausage and hashbrowns
5. Mix together the eggs with seasonings and milk and pour over the layers of hashbrowns, sausage and cheese
6. Bake for 30-35 minutes or until eggs are set. 

NOTES

• You can brown your hashbrowns first if you prefer the texture of crispy hashbrowns mixed with creamy eggs.
• To make this casserole the night before serving: assemble as you would up to step five and then cover and refrigerate overnight. Add an extra 10-15 minutes to the total baking time in the morning.