Best Breakfast Casserole Recipe!
Yes, there are lots of breakfast casserole recipes out there. And everyone says theirs is the best. But I’m throwing my hat in this ring because I’m so excited about this recipe.
Over the years, I have tried several different breakfast casserole recipes. All of them were decent, but sometimes bland, or watery, or just too much work.
Recently, I tried one from the America’s Test Kitchen cookbook. The recipe involves mixing flour in with the eggs, which produced an amazing texture. However, it makes a very small casserole, which is a no-go in my kitchen. We go through eggs (and just food in general, really) like nobody’s business. (Which is also why we got chickens.)
And now you see why I decided to make my own breakfast casserole recipe. I wanted that perfect texture on a much larger scale.
This is the quintessential breakfast casserole, perfect to make ahead, making it great for everything from weekend brunches to holiday breakfasts to every day breakfast!
My Method
I may be giving away my trade secrets, but here’s my general method when developing a recipe:
- Find several recipes that are approximately what I’m looking for.
- Scan the recipes to see what is the same and what is different between them. This is how I figure out what measurements to use, and what are the “secret” ingredients that makes each unique.
- Take a leap of faith and make something based on my findings from Step #2.
- Tweak and repeat.
So, having tried a few different recipes, I took what I liked from each to combine them into one super-recipe!
Recipe Notes
Make It Ahead of Time!
One of the major perks of this breakfast casserole recipe is that it can be made ahead! Prepare as directed, then cover tightly and refrigerate, up to 24 hours. Then bake as directed (it may take a few more minutes to cook through).
Alternatively, you can assemble the casserole, cover, and freeze. When you’re ready to cook it, let the casserole thaw for a few minutes while the oven heats up, and bake as directed (again, it may take a few extra minutes to bake through).
Customize It!
This recipe, like many others, can be easily customized to your taste. Some ideas:
- Use the cheese of your choice!
- Sauté some bell peppers or other veggies with the sausage and onion.
- Swap out the sausage for bacon or another meat.
- Experiment with different spices and seasonings. And then report back to me with your findings. 😉
Another side note: the taste of freshly ground pepper really shines in this dish, so it is well worth the effort to grab your grinder for this one!
Plan Ahead
This recipe does take some time start to finish, because you have to cook the sausage and hash browns prior to assembling the casserole. So just make sure you factor that in to your prep time. But once you pop it in the oven, you can sit back and enjoy the aroma while it bakes!
Big Batch
This breakfast casserole recipe really does make a big batch (I mean, I do use twelve eggs in it…). The leftovers are great, but if that’s not what you’re going for, it is very easy to cut the recipe in half!
Looking for more breakfast inspiration? Check out my Breakfast Biscuits recipe!
Best Breakfast Casserole
Ingredients
- 2 lbs breakfast sausage
- 1 onion diced
- 12 eggs
- 1½ c milk
- 1 c flour
- parsley dried
- garlic powder
- S&P to taste; fresh ground pepper is best
- 2 c (8oz) shredded cheese see notes
- 3 T oil for cooking
- 30 oz frozen hash browns
Instructions
- Place the sausage in a large skillet and heat. When it has begun to brown, add onions. Continue cooking until the sausage is cooked through and the onions are soft. Drain fat, if necessary. When done, place in a 10×14 baking dish (see notes) and allow to cool slightly.
- Meanwhile, combine the eggs and milk in a large mixing bowl. Whisk together. Add the flour and seasonings and whisk well; it will be lumpy. Stir in the shredded cheese. Pour over the sausage in the baking dish.
- Heat the oil in a skillet. Cook the hash browns in batches, seasoning with salt and pepper. Let cool slightly, then layer over the egg mixture in the baking dish. Press down lightly into the egg mixture.
- Bake at 375°F for about 35-45 minutes, or until the egg layer is set in the middle.
Notes
- I love to use the Kroger Mexican blend or cheddar cheese in this, but really any cheese would be good!
- If you do not have an extra large (10×14) baking dish, a 13×9 would work fine; just allow some extra time for the casserole to cook through.
- This recipe can easily be made ahead! Simply cover tightly and refrigerate or freeze. Then bake as directed, allowing a few extra minutes for the casserole to cook through.