Tuesday, May 16, 2017

Fully Loaded Cheesy Breakfast Casserole


Fully Loaded Cheesy Breakfast Casserole is all of our favorite things in an easy breakfast recipe that you can make ahead. Packed with eggs, potatoes, veggies, sausage AND bacon it is truly a full breakfast in one dish. The overnight cooking method makes this a winner in my house!

We are so excited to be partnering with our friends at Jones Dairy Farm to bring you a scrumptious breakfast or brunch recipe perfect for the holidays with family and friends, starring one of my favorite ingredients: Sausage!!!

I really love brunch but my family prefers breakfast. I like to relax in the morning where my crew wakes up famished. Breakfast casseroles give us the best of both. I can prep breakfast the night before and toss it in the oven in the morning. I get to kick back while it is in the oven and the family gets to eat pretty soon after they wake up.

Hearty breakfasts really rock my world! This one is loaded with bacon, sausage and eggs with potatoes and veggies. It is amazing and stress-free, which is right up my alley.That is one of the many reasons I absolutely love love love make ahead breakfasts!

A hearty casserole like this makes an amazing breakfast, lunch, dinner. Not to mention it is incidentally gluten-free which makes it perfect for company!

I will let you all know that you can pick up Jones Dairy Farm products at your local retailer. The company’s products are distributed nationwide, so be sure to check out their product locator so see where you can pick some up. If you’re looking for the breakfast sausage, it’s in the freezer section!


With love from our Simple Kitchen to yours. 

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>Breakfast is what Jones Dairy Farm does! Can't get enough? Find more scrumptious breakfast and brunch recipes here

Fully Loaded Cheesy Breakfast Casserole

1 pound Jones Dairy Farm Cherrywood Smoked Bacon, cooked and chopped
12 ouncesJones Dairy Farm Breakfast Sausage Rolls
1 (28 ounce) package frozen cubed hash browns with peppers and onions, thawed
2 cups (8-ounces) shredded medium cheddar cheese
12 large eggs
1/2 cup whole milk
1 1/2 teaspoons kosher salt
1 teaspoon fresh ground black pepper
1 teaspoon garlic powder

Preheat oven to 375°F. Butter a 9x13-inch baking pan.

In a large skillet over medium heat, cook the sausage until browned, crumbling it with a spatula as it cooks.

Add hash browns, sausage, bacon and cheese to the casserole dish. Toss to combine.

In a large bowl combine eggs, milk, garlic, salt and pepper. Whisk until completely combined. Pour the egg mixture over the hash brown mixture.

Bake for 35-40 minutes until a knife inserted in the center comes out clean.

To Make Ahead: Refrigerate overnight. Allow casserole to sit on counter for about 30 minutes before baking. 

Recipe developed by Donna Elick - The Slow Roasted Italian
Copyright ©2017 The Slow Roasted Italian – All rights reserved.

Disclosure:  This is a sponsored post in partnership with Jones Dairy Farm.  All thoughts and opinions are our own. 


  1. This looks and sounds so yummy; will be trying then soon when the children visit.

  2. I have tried a breakfast casserole it was very good I used the same ingredients excluding the potatoes (there is a diabetic in the household)

  3. Just put this in the oven!

    1. I am thinking of trying this recipe. How did it turn out?

  4. Tried this recipe today! It was delicious but definitely took longer to cook than I expected. I think it would be helpful to cover this with foil during the first 30 min of cooking and then remove the last 5 to 10 min. Thank you for the recipe!!

    1. Holli@TheSlowRoastedItalianOctober 5, 2017 at 4:31 PM

      We are so happy you enjoyed it!

  5. I have made it "as is" and loved it. But i have also made it in mini loaf pans, some sausage, some bacon, some no meat for the vegetarians. Grab and go breakfast meals.

    1. Holli@TheSlowRoastedItalianOctober 5, 2017 at 4:30 PM

      That sounds wonderful, Rhonda!!! We are so happy you enjoyed it!

  6. Sounds so delicious! We only have a family of 4, thinking of halving the recipe this weekend.

    1. Holli@TheSlowRoastedItalianOctober 5, 2017 at 4:29 PM

      Enjoy! Let us know how it goes!

  7. I've made this a few times after seeing it on She's In Her Apron YouTube channel. I half the recipe and actually Fry up the hashbrown, onion and peppers. Otherwise I follow it and love it. We have it at least twice a month as our breakfast for dinner meal.

  8. I’m excited to try this, but it’s taking forever to bake! Either bake time or temperature are way off for me. I prepared this last night and set it out for 30 minutes on the counter, and it’s cutrently been in the oven for an hour at 375 and looks like it needs another 10-15 (center eggs are still very runny). Disappointing too, bc it’s making us late for the breakfast party we’re supposed to take it to! Hopefully it will set soon so we can go!

  9. Hi this sounds delicious. Do you think I could prep this two nights before?

  10. What happened to slow-cooler method, how to cook it all night? Don't the eggs spoil??

  11. made it several times now crowd pleaser for sure and family favorite


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