Breakfast Casserole – Oven
This is your basic Breakfast Casserole, and you can make adjustments to ingredients as your tastes lead you. This can also be made ahead and frozen, either before or after cooking.
Breakfast Casserole – Oven
Ingredients
- ½ # bacon
- ½ # breakfast sausage
- ½ onion chopped
- 1 bell pepper
- 1 # frozen shredded hash browns or 4 large or 6 medium leftover baked potatoes cut into small cubes
- 8 eggs
- 1 cup milk
- 1 tsp mustard powder
- ½ tsp onion powder
- Salt and Pepper to taste I use Seasoned Salt & Pepper
- 2 cups shredded cheese sharp cheddar or Colby-Jack are good options
- Paprika and parsley for garnish.
Instructions
- Preheat the oven to 375 and grease a 9×13 casserole dish.
- In a cast iron skillet, cook the bacon to your desired doneness (chewy or crispy). Remove.
- Cook the sausage until just browned. Remove.
- Cook the onion and bell pepper in the bacon grease until soft, and remove.
- Spread the hash browns or baked potatoes in the bottom of the 9×13.
- Spread the bacon, sausage, onions and peppers evenly over the potatoes.
- Beat the eggs, milk, mustard powder and onion powder together, and pour this over the top.
- Sprinkle generously with salt and pepper.
- Sprinkle over the top with the cheese
- Bake for 30 minutes or until browned.
- Garnish with paprika and/or parsley.
Notes
Freezing & Reheating Instructions:
If freezing, I recommend using a disposable aluminum 9×13 pan.
To freeze, prepare and assemble the casserole through step 9, cover with plastic wrap, then a layer of aluminum foil, and freeze for up to 3 months. Thaw overnight in the refrigerator, and then bring to room temperature before baking as directed. You can also bake the casserole and the freeze it for up to 3 months. Cool completely, cover with plastic wrap, then a layer of aluminum foil. When ready to eat, thaw it for about 24 hours (covered) in the refrigerator, allow it to come to room temperature, remove the plastic wrap and then reheat in a 325°F (177°C) oven for 25–30 minutes.
To freeze, prepare and assemble the casserole through step 9, cover with plastic wrap, then a layer of aluminum foil, and freeze for up to 3 months. Thaw overnight in the refrigerator, and then bring to room temperature before baking as directed. You can also bake the casserole and the freeze it for up to 3 months. Cool completely, cover with plastic wrap, then a layer of aluminum foil. When ready to eat, thaw it for about 24 hours (covered) in the refrigerator, allow it to come to room temperature, remove the plastic wrap and then reheat in a 325°F (177°C) oven for 25–30 minutes.