Loaded Breakfast Casserole Recipe

Introduction

This Loaded Breakfast Casserole is a hearty and delicious way to start your day. Packed with eggs, sausage, bacon, and plenty of cheese, it’s perfect for feeding a crowd or enjoying as a satisfying family meal.

Ingredients

• 12 extra large eggs
• 1 cup heavy cream
• 4 cups frozen hashbrowns, thawed
• 1 lb pork sausage, cooked
• 1/2 lb bacon, cooked and crumbled
• 1 tbsp butter
• 1 small onion, diced
• 1 red pepper, diced
• 4 green onions, diced
• 2 cloves garlic, pressed
• 8 oz cream cheese, cubed
• 1 cup cheddar cheese, shredded
• 1 tsp salt
• 1 tsp ground black pepper

Instructions

1. Step 1: Preheat the oven to 350 degrees Fahrenheit.
2. Step 2: In a skillet, sauté the diced onion and red pepper in butter over medium heat until they are soft and fragrant.
3. Step 3: In a large bowl, combine the thawed hashbrowns, cooked sausage, sautéed onions and peppers, green onions, salt, pepper, pressed garlic, and cubed cream cheese. Mix everything until evenly distributed. Spread this mixture evenly in a greased 9×13-inch casserole dish, then sprinkle the cooked sausage over the top.
4. Step 4: In a separate bowl, whisk together the eggs, heavy cream, salt, and pepper. Pour this egg mixture evenly over the hashbrown layer. Then sprinkle the shredded cheddar cheese over the top.
5. Step 5: Bake in the preheated oven for 35 minutes. Remove the casserole and top it with the crumbled bacon. Return it to the oven and bake for an additional 10 to 20 minutes, or until the center springs back when pressed gently.

Tips & Variations

• Use turkey sausage or a vegetarian sausage alternative to lighten the dish without sacrificing flavor.
• Swap out the cheddar cheese for pepper jack or mozzarella to change up the flavor.
• Allow the casserole to sit for 5 minutes after baking to make slicing easier and neater.
• Add diced mushrooms or spinach with the onions and peppers for extra veggies.

Storage

Store leftover casserole in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave until warmed through or reheat the entire casserole covered with foil in a 350-degree oven for about 15 minutes.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this casserole the night before?

Yes! Assemble all the ingredients in the casserole dish, cover it tightly with foil or plastic wrap, and refrigerate overnight. Bake the next morning, adding a few extra minutes to the baking time if needed.

Can I freeze this breakfast casserole?

Absolutely. Freeze the fully assembled casserole before baking, wrapped tightly in foil and plastic wrap. Thaw overnight in the refrigerator before baking as directed, or bake from frozen adding extra baking time.

Loaded Breakfast Casserole Recipe

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★★★★★

4.4 from 145 reviews

• Author: Sophie
• Total Time: 1 hour 10 minutes
• Yield: 8 servings 1x

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Description

This Loaded Breakfast Casserole is a hearty and satisfying morning meal packed with eggs, creamy hashbrowns, savory pork sausage, crispy bacon, peppers, and a blend of melted cheeses. Perfect for feeding a crowd or prepping ahead for busy mornings, this baked casserole balances creamy textures with savory flavors in every bite.

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Ingredients

Scale 1x2x3x

Egg Mixture

• 12 extra large eggs
• 1 cup heavy cream
• 1 tsp salt
• 1 tsp ground black pepper

Vegetables

• 1 small onion, diced
• 1 red pepper, diced
• 4 green onions, diced
• 2 cloves garlic, pressed

Meats

• 1 lb pork sausage, cooked
• 1/2 lb bacon, cooked & crumbled

Dairy and Others

• 4 cups frozen hashbrowns, thawed
• 1 tbsp butter
• 8 oz cream cheese, cubed
• 1 cup cheddar cheese, shredded

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Instructions

1. Preheat Oven: Preheat your oven to 350 degrees Fahrenheit to get it ready for baking the casserole.
2. Sauté Vegetables: Melt the butter in a skillet over medium heat, then add the diced onion and red pepper. Cook until they become soft and fragrant, about 5-7 minutes.
3. Mix Hashbrown Mixture: In a large mixing bowl, combine the thawed hashbrowns, cooked sausage, sautéed onions and peppers, diced green onions, pressed garlic, salt, pepper, and cubed cream cheese. Stir well to ensure everything is evenly mixed. Spread this mixture into a greased 9×13 inch casserole dish and sprinkle the cooked sausage evenly over the top.
4. Prepare Egg Mixture and Assemble: In a separate bowl, whisk together the eggs, heavy cream, salt, and pepper until smooth. Pour this egg mixture evenly over the hashbrown mixture in the casserole dish. Then sprinkle the shredded cheddar cheese on top to cover the surface.
5. Bake the Casserole: Place the casserole in the preheated oven and bake for 35 minutes. After this time, remove from oven and evenly sprinkle the crumbled cooked bacon over the top. Return the casserole to the oven and continue baking for an additional 10-20 minutes, or until the center springs back when lightly touched, indicating it is fully set and cooked through.

Notes

• Make sure the hashbrowns are fully thawed to ensure even cooking.
• You can substitute pork sausage with turkey sausage for a leaner option.
• The casserole can be assembled the night before and baked in the morning to save time.
• Let it rest for about 5 minutes after baking before serving to allow the casserole to set.
• Use a 9×13 inch casserole dish for proper cooking and layering.

• Prep Time: 15 minutes
• Cook Time: 55 minutes
• Category: Breakfast
• Method: Baking
• Cuisine: American

Keywords: breakfast casserole, loaded breakfast casserole, breakfast bake, hashbrown casserole, sausage casserole, baked breakfast dish