Breakfast Casserole Recipe

Recipe Overview

• Last Updated: Oct. 12, 2023

• Total Time: 1 hour 20 minutes

• Prep Time: 10 minutes

• Cook Time: 1 hour 10 minutes

Ingredients

Serves 8–10

• 1 stick (8 tablespoons) unsalted butter, for greasing

• 1 pound frozen diced or shredded hash browns (thawed slightly at room temperature)

• 1 tablespoon olive oil (or 2 tablespoons if using bacon)

• 1 pound bulk breakfast sausage or Italian sausage (casings removed) [Alternative: 12 ounces smoked bacon, cooked and diced]

• 12 large eggs

• 2 cups whole milk (or 1 cup skim milk + 1 cup heavy cream for richness)

• 1½ teaspoons kosher salt (e.g., Diamond Crystal)

• 1 teaspoon Italian seasoning (dried oregano, basil, thyme blend)

• ½ teaspoon freshly ground black pepper

• 2 cups (8 ounces) shredded sharp Cheddar cheese (or smoked Gouda for depth)

• Optional garnish: Chopped fresh scallions or chives

Preparation Steps

Step 1: Preheat & Prep Dish

Heat oven to 350°F (175°C). Grease a 9×13-inch ceramic or metal baking dish with butter to prevent sticking.

Step 2: Thaw & Prep Hash Browns

Remove frozen hash browns from the freezer and set aside to thaw for 10–15 minutes at room temperature. Break up clumps with a fork to ensure even distribution.

Step 3: Cook Protein

• Sausage: Heat olive oil in a large skillet over medium heat. Add sausage, breaking into crumbles with a spoon. Cook 5–8 minutes until browned and crispy. Drain on paper towels.

• Bacon: If using bacon, fry strips in a skillet over medium heat until crisp (8–10 minutes). Drain, then cut into ½-inch pieces.

Step 4: Prepare Egg Mixture

In a large bowl, whisk eggs, milk, salt, Italian seasoning, and pepper until smooth.

Step 5: Assemble & Bake

• Spread thawed hash browns in the baking dish. Top with cooked sausage/bacon and shredded cheese.

• Pour the egg mixture over the top, ensuring hash browns are fully submerged.

• Bake uncovered at 350°F for 45–50 minutes until eggs are set and edges are golden.

Step 6: Rest & Serve

Let cool 10 minutes. Garnish with scallions (if using). Cut into 2×2-inch squares and serve warm.

Pro Tips & Troubleshooting

Cheese Omission Impact

Omiting sharp Cheddar cheese alters the recipe in three key ways:

1. Flavor: Loss of umami, richness, and salty depth (cheese provides 70% of savory notes).

2. Texture: The casserole becomes drier, as cheese acts as a natural binder and moisture retainer.

3. Visual Appeal: A lack of melted, golden cheese creates a flat, uninviting surface.

Alternative: Substitute with 1 cup Greek yogurt + ¼ cup nutritional yeast for tangy creaminess, or add 1 tablespoon miso paste to the egg mixture for umami.

Common Culinary Adjustments

• Crispy Hash Browns: Pre-bake hash browns alone at 350°F for 10–13 minutes, then add egg mixture. This creates a layered, golden texture.

• Overcooking Indicator: If liquid pools at the bottom after 45 minutes, remove immediately and let rest 1 minute (eggs reabsorb moisture).

• Meat-Free Variations: Replace sausage with sautéed onions, bell peppers, or broccoli. Add 1–2 dashes hot sauce for heat.

User-Tested Enhancements

• “Too eggy” fix: Add ½ cup diced green peppers + ¼ cup onions during assembly; extend bake time to 75 minutes to reduce moisture.

• “Frozen hash browns” issue: Thaw completely, then squeeze excess water with paper towels before adding to the dish.

Final Notes

• Freezing post-baking (without garnishes) may cause rubbery texture; best enjoyed fresh.

• For lower fat, use lean turkey sausage or 100% fat-free Greek yogurt in the egg mixture.

Enjoy this hearty, crowd-pleasing breakfast casserole—adjust flavors to suit your taste!