Breakfast is the first food you eat to start a new day’s journey needs to be delicious and hearty. Recipes for a breakfast casserole that is the best and super simple to make has being detailed in this article, so you are at the right place for a good and simple recipe and baking instructions. Let’s get started!
The Breakfast Casserole recipes are made with eggs, sausage, and cheese and only take a few minutes to throw together.
You can make it ahead of time, so it’s the perfect breakfast casserole for Christmas morning or any day!
Also good to know that is classic breakfast casserole always turns out great.
Packed full of hash browns, eggs, sausage, and cheese it explodes with flavor! Be ready to be overwhelmed!!
Breakfast Casserole Recipes
Anyone that eats will love this easy breakfast casserole for a weekend brunch or even a weekday treat!
Everyone loves this casserole because it’s; easy, cheap, hearty, and full of delicious breakfast goodness!
1. Recipe for Breakfast Casserole
This easy breakfast casserole is adaptable to whatever ingredients you have on hand; cheese, veggies, meats. It can be assembled the night before and baked in the morning or at any time of your choice.
Ingredients Needed for these Breakfast Casserole Recipes
2 pounds pork sausage
12 eggs
1 cup sour cream (light or regular)
1/4 cup milk
salt and pepper
4 green onions
1/2 green bell pepper, diced
1/2 red bell pepper, diced
2 cups shredded cheddar cheese
More information for the entire recipe ingredients:
Sausage: preferable a spicy breakfast sausage for this recipe is fine, but mild is good if you have littles in your house.
Eggs: whisked together
Shredded Cheese: cheddar is preferable but you can use your favorite
Frozen Hashbrowns: you can use hashbrown potatoes or shredded.
Milk: whole milk is best.
Ingredients Substitutions
Breakfast Meat: Ham, bacon, or turkey sausage would be perfect!
Potatoes: tater tots or shredded hashbrowns would be fine to use.
Cheese: Colby Jack, Pepper Jack, Swiss cheese, or Monterey Jack are good substitutions for the casserole.
Milk: Mix it up! Add half and half or heavy cream in place of 1 cup of milk.
Veggies: mix in mushrooms, bell peppers, onions, broccoli, or spinach.
Check Out How to Make an Easy Breakfast Casserole
2. Sausage Breakfast Casserole Recipe
Sausage breakfast casserole is just the dish for a special breakfast or brunch. It’s an easy recipe to customize. Pour some coffee and dig in!
Ingredients for this Breakfast Casserole Recipes
1 pound Italian pork sausage
10 large eggs, beaten
4 cups whole milk
1 teaspoon dry mustard
1/4 teaspoon onion powder
1 teaspoon kosher salt
Freshly ground black pepper to taste
5 cups cubed day-old bread (such as rustic French or Italian loaf), cut into 3/4 to 1-inch cubes
2 cups shredded sharp cheddar cheese
1/2 cup sliced mushrooms, optional
1/2 cup peeled, cored, chopped tomatoes, optional
Method of Preparation
1. Brown the sausage: Heat a skillet on medium. Break up the sausage into chunks and cook, working in batches if need be, until cooked on all sides.
2. As you cook the sausage, you can break up the larger chunks into smaller crumbles (which are easier to distribute evenly over the casserole).
3. When lightly browned, remove from pan to a paper towel-lined plate to absorb any excess fat.
4. whisk the Liquid Ingredients Together: In a large bowl, whisk together eggs, milk, dry mustard, onion powder, salt, and pepper
5. Assemble the casserole: Place the cubed bread in a well-buttered 9 x 13-inch baking pan. Sprinkle with cheese.
6. Sprinkle with chopped tomatoes and mushrooms, if using. Top with the browned crumbled sausage, distributing it evenly. Pour the egg-milk mixture evenly over the bread and cheese.
7. Cover and Chill, if Making Ahead: At this point, the casserole can be covered and chilled in the fridge for several hours or overnight, until ready to bake and serve.
8. If baking immediately, let the casserole sit for 10 minutes to give the bread a chance to absorb the milk-egg mixture before putting it in the oven.
9. Preheat the oven: When ready to bake, preheat the oven to 325°F.
10. Bake the casserole: Bake uncovered for about 1 hour. Tent with foil if the top begins to brown too quickly.
Note: Let the casserole cool for about 10 minutes before serving. Leftovers will keep in the refrigerator for about a week.
Nutritional Facts (Per Serving)
‣ Calories: 666kcal
‣ Fat: 46g
‣ Carbs: 24g
‣ Protein: 39g
3. Overnight Breakfast Casserole Recipes
A delicious overnight sausage and egg breakfast casserole that’s prepared the night before, and ready to bake in the morning!
What you should know about this breakfast that will increase your love for it:
‣ No mess or work in the morning! Just wake up and pop it in the oven, making it the perfect breakfast for Christmas morning, baby showers, brunch, or even just a regular busy weekday!
‣ Just Leftovers for reheating instead of fresh baking, also great to enjoy for several days.
‣ It is very easy to adapt based on your own preferences.
Ingredients Needed for these Breakfast Casserole Recipes
6–8 slices of white bread, crust removed
4 cups freshly shredded Colby jack cheese or cheddar cheese
12 ounces pork sausage
1/4 medium onion, chopped
1/2 red bell pepper, chopped
4 ounce can dice green chiles
6 large eggs
2 cups milk
1 teaspoon Kosher salt
1/2 teaspoon paprika
1/2 teaspoon dried oregano leaves
1/2 teaspoon freshly ground black pepper
1/4 teaspoon garlic powder
1/4 teaspoon dry mustard
Preparation Method for these Breakfast Casserole Recipes
1. Remove the crust from the bread slices. Lightly butter or grease a 9×13” baking pan.
2. Arrange the bread slices in the baking dish to cover the bottom of the pan, with no spaces.
3. Brown sausage in a skillet over medium heat, breaking it up into small pieces. Drain Grease and remove to plate.
4. Add onions and bell peppers to skillet and saute until slightly tender, 3–5 minutes. Add green chiles.
5. Sprinkle freshly grated cheese evenly over the bread in the 9×13” pan. Add the cooked sausage evenly on top, followed by the onions, bell pepper, and green chiles.
6. Whisk the eggs in a medium-sized mixing bowl. Add milk, salt, paprika, oregano, black pepper, garlic powder, and dry mustard and whisk well to combine.
7. Slowly stir the egg mixture as you pour it evenly all over the top of the assembled casserole. Cover baking dish and place in the refrigerator overnight (or refrigerate for at least 6 hours)
In the morning:
8. preheat oven to 350 degrees F. Bake (uncovered) for 50–60 minutes or until the center is set and outside edges are golden brown.
9. Allow to cool for 15 minutes before cutting into it and serving.
10. Freezing Instructions: Prepare the full recipe, but don’t bake it. Cover pan with plastic wrap and then aluminum foil and freeze for 2–3 months.
11. Allow to thaw overnight in the refrigerator, then let it come to room temperature before baking according to recipe instructions.
Ingredients Variations:
Veggies: Add more veggies or different veggies, like mushrooms or spinach. Use your favorite kind of cheese!
Salsa: Substitute salsa for the green chilies.
Nutritional Facts
‣ Calories: 354kcal
‣ Carbohydrates: 10g
‣ Protein: 20g
‣ Fat: 25g
‣ Saturated Fat: 12g
‣ Cholesterol: 148mg
‣ Sodium: 787mg
‣ Potassium: 249mg
‣ Sugar: 3g
‣ Vitamin A: 860IU
‣ Vitamin C: 9.9mg
‣ Calcium: 398mg
‣ Iron: 1.7mg
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Method for Preparation for Banana Bread
1. Preheat the oven to 350°F. Beat 1 cup softened butter with a heavy-duty electric stand mixer at medium speed until creamy.
2. Add 2 cups brown sugar, and beat until light and fluffy. Add 3 eggs, 1 at a time, beating just until blended after each addition. Add sour cream and vanilla, and beat just until blended.
3. Stir together flour, baking powder, baking soda, 1 teaspoon cinnamon, and 3/4 teaspoon table salt. Gradually add flour mixture to butter mixture, beating at low speed just until blended.
4. Stir in mashed bananas and toasted chopped pecans just until blended. Grease 2 (8- x 4-inch) loaf pans with vegetable shortening and dust with flour.
5. Divide batter evenly between 2 prepared pans. Bake in preheated oven until a wooden pick inserted in the center comes out clean, 50 minutes to 1 hour. Cool in pans for 10 minutes.
6. Remove from pans, and cool completely on wire racks, about 1 hour.
7. preheat oven to 350°F. Slice 1 loaf into 11 (1/2- to 3/4-inch) slices. Wrap another loaf in plastic wrap; reserve for another use.
8. Place 11 slices on a baking sheet; brush each with melted butter. Bake in preheated oven until browned, 20 to 25 minutes. Set aside.
Method for Preparation Prepare the Custard
1. Whisk together 4 eggs, 1/4 cup brown sugar, 1/4 teaspoon table salt, and 1/4 teaspoon cinnamon in a large bowl until blended. Whisk in milk and cream until well blended.
2. Prepare the Casserole: Lightly grease an 11- x 7-inch baking dish with cooking spray.
3. Cut 4 toasted banana bread slices in half. Place the remaining 7 toasted banana bread slices, slightly overlapping, in the prepared dish.
4. Place half slices, overlapping slightly, alongside whole slices, filling the dish completely.
5. Slowly pour custard mixture evenly over bread slices. (The baking dish will be very full.) Cover and let stand at least 1 hour or overnight to allow bread slices to absorb the custard.
6. preheat oven to 350°F. Uncover casserole. Bake in preheated oven until set and lightly browned, 55 to 60 minutes.
7. Pour half of the Honey-Banana Topping evenly over the casserole; serve with the remaining topping.
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