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!!!
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!
Helpful Tips to make Fully Loaded Cheesy Breakfast Casserole:
- To Make Ahead: Refrigerate overnight. Allow casserole to sit on counter for about 30 minutes before baking.
What you will need to make Fully Loaded Cheesy Breakfast Casserole:
Enjoy!
With love from our simple kitchen to yours.
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Yield: 12
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!
prep time: 20 minscook time: 40 minstotal time: 60 mins
Ingredients
- 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
Instructions
- 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.
DONNA'S NOTE
- 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.
Copyright ©2017 The Slow Roasted Italian – All rights reserved.
>Breakfast is what Jones Dairy Farm does! Can't get enough? Find more scrumptious breakfast and brunch recipes here.
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This looks and sounds so yummy; will be trying then soon when the children visit.
ReplyDeleteI have tried a breakfast casserole it was very good I used the same ingredients excluding the potatoes (there is a diabetic in the household)
ReplyDeleteJust put this in the oven!
ReplyDeleteI am thinking of trying this recipe. How did it turn out?
DeleteTried 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!!
ReplyDeleteWe are so happy you enjoyed it!
DeleteI 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.
ReplyDeleteThat sounds wonderful, Rhonda!!! We are so happy you enjoyed it!
DeleteSounds so delicious! We only have a family of 4, thinking of halving the recipe this weekend.
ReplyDeleteEnjoy! Let us know how it goes!
DeleteI'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.
ReplyDeleteI’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!
ReplyDeleteHi this sounds delicious. Do you think I could prep this two nights before?
ReplyDeleteWhat happened to slow-cooler method, how to cook it all night? Don't the eggs spoil??
ReplyDeleteThe Slow Cooker keeps the Eggs above the danger zone
Deletemade it several times now crowd pleaser for sure and family favorite
ReplyDeleteCan I make this ahead and freeze it then reheat it a few days later? Or wlild it be fine to be refrigerated 2 days ahead?
ReplyDeleteI've made this multiple times I half the recipe there is only 3 of us. We get lots of leftovers also. The only thing I do different is I fry the potatoes mix before mixing it in with the meats and cheese. Awesome recipe Thank you.
ReplyDeleteThanks so much, Anne!!1 We are so happy you enjoy it!!!
DeleteDo i cook the bacon before baking?
ReplyDeleteYes, first direction is to cook and chop Bacon.
DeleteI missed that Too!... I'm making it tonight ,For Christmas Breakfast!
DeleteI love this recipe! The only change I made was baking it in muffin tins. It made 24 and they were the perfect grab and go breakfast for me and 4 other people for the week!
ReplyDeleteAwesome! We are so happy to hear that!!
DeleteCan I make ahead and freeze to bake later?
ReplyDeleteTo Make Ahead: Refrigerate overnight. Allow casserole to sit on counter for about 30 minutes before baking. Hope this helps, Enjoy!
Deletedoes it really take a doz eggs? all other casseroles i have looked at only take
ReplyDelete6 or less
Can biscuits be added to make this into a comfort bake?
ReplyDeleteThis was delicious. I used shredded hash browns instead of cubed and replaced some of the sausage with bacon. It looked a bit dried out on top so next time I will cover it for the first half of cooking.
ReplyDeleteTurned out perfect. I did alter it though. I did 30 min covered, 10-15 uncovered which worked perfect. I also added 1/4C red onion in with the sausage. It was great for a late brunch with plenty left over!
ReplyDeleteThere looks like there are green and red peppers, but are not listed in the ingredients!
ReplyDeleteHi GG, It is the third ingredient listed - 1 (28 ounce) package frozen cubed hash browns with peppers and onions, thawed. Enjoy
DeleteThis looks really good, but it calls for milk. Do we have to put milk in the eggs i usually don’t but milk in egg
ReplyDeleteIt was delicious! I like it!
ReplyDelete