I love a good breakfast casserole. It’s truly one of the best ways to feed a crowd or make morning meals easy for your family all week. Today, I’m sharing two fantastic breakfast casserole recipes that I think you’ll really enjoy.
These breakfast casseroles are simple to make and packed with goodness, perfect for any weekend brunch or busy weekday breakfast. Get ready to bake something delicious!
Jump to Recipe:
Ina Garten Breakfast Casserole for Your Morning Meal
This classic breakfast casserole is famous for a reason. It’s packed with eggs, cheese, and your favorite breakfast meats, making it a hearty start to any day.
Key Ingredients & Tips
- Good Eggs: Use fresh, large eggs for the best texture and flavor in your casserole.
- Cheese Choice: Sharp cheddar cheese works wonderfully here, adding a strong, comforting taste.
- Prep Ahead: You can mix most of this casserole the night before and just bake it in the morning.
What You Need
- 1 dozen large eggs
- 1 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 pound breakfast sausage, cooked and crumbled
- 2 cups shredded sharp cheddar cheese
- 1/2 cup chopped green onions
⏱️ Time: 55 minutes🍽️ Yields: 8 servings
How to Make It
Step 1: Prep Your Dish
Preheat your oven to 375°F (190°C). Grease a 9×13 inch baking dish well with butter or cooking spray.
Step 2: Mix Ingredients
In a large bowl, beat the eggs with milk, salt, and pepper. Stir in the cooked sausage, shredded cheddar cheese, and chopped green onions. Make sure everything is well combined.
Step 3: Bake the Casserole
Pour the egg mixture into your prepared baking dish. Bake for 40-50 minutes, or until the center is set and the top is lightly golden brown.
📝 Final Note
Let the casserole rest for 10 minutes after baking before slicing. This helps it set nicely and makes serving easier.
Easy Hashbrown Breakfast Casserole Recipe
If you love crispy hashbrowns, this breakfast casserole is for you. It combines fluffy eggs, cheese, and crunchy hashbrowns into one satisfying dish. It’s a complete meal in one pan!
Key Ingredients & Tips
- Frozen Hashbrowns: No need to thaw them first; they will bake perfectly from frozen in the casserole.
- Cream of Soup: A can of cream of mushroom or chicken soup adds extra moisture and a rich taste to the dish.
- Cook Sausage First: Always cook your sausage fully before adding it to the casserole to ensure it’s done and flavorful.
What You Need
- 1 (30 oz) bag frozen hashbrowns
- 1 pound breakfast sausage, cooked and drained
- 2 cups shredded cheddar cheese
- 1 (10.5 oz) can cream of mushroom soup
- 1/2 cup milk
- 6 large eggs
- Salt and pepper to taste
⏱️ Time: 1 hour 10 minutes🍽️ Yields: 10 servings
How to Make It
Step 1: Get Ready
Preheat your oven to 375°F (190°C). Spray a 9×13 inch baking dish generously with cooking spray to prevent sticking.
Step 2: Mix It Up
In a large bowl, combine the frozen hashbrowns, cooked sausage, 1.5 cups of the shredded cheddar cheese, and the can of cream of mushroom soup. Stir until everything is well mixed.
Step 3: Egg Mixture
In a separate medium bowl, whisk together the milk, eggs, salt, and pepper until combined. Pour this egg mixture evenly over the hashbrown mixture in the baking dish.
Step 4: Bake to Perfection
Top with the remaining 0.5 cup of cheddar cheese. Bake for 55-65 minutes, or until golden brown and the eggs are fully set in the center.
📝 Final Note
For extra crispiness on the bottom, you can spread the hashbrowns as the first layer in the baking dish before adding other ingredients.
