Egg Breakfast Recipes Casserole

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The Best 7 Egg Breakfast Recipes Casserole

1. Sausage Hash Brown Breakfast Casserole

    Sausage Hash Brown Breakfast Casserole – hash browns, sausage, eggs & cheese – can be made ahead of time and refrigerated until ready

Ingredients:

• 2 lb hot breakfast sausage
• 1 (30-32oz) bag frozen shredded hash browns
• 1 tsp salt
• 1/2 tsp pepper
• 1/4 tsp garlic powder
• 1/4 tsp onion powder
• 2 cups shredded cheddar cheese
• 8 eggs
• 2 cups milk

Instructions:

• Preheat oven to 350ºF. Lightly spray a 9×13-inch pan with cooking spray.
• In a large skillet, cook sausage until no longer pink. Drain fat.
• Add hash browns to skillet and cook until lightly brown. Place hash browns in bottom of lightly greased 9×13-inch pan. Top with sausage and cheese.
• Whisk together eggs, salt, pepper, garlic powder, onion powder and milk. Pour over hash brown mixture.
• **Cover and refrigerate at this point if baking later.**
• Bake, uncovered, for 35-40 minutes.

Notes:

Can substitute turkey sausage.

Can make casserole in advance and refrigerate or freeze for later.

To bake after refrigerating, you may need to add a few minutes to the cooking time.

To bake after freezing, thaw completely and bake as directed above.

To reheat after freezing, thaw completely. Cover with aluminum foil and bake at 350ºF for 30 to 40 minutes, until warm all the way through.
This article adapted from this site

2. Sausage, Egg and Biscuit Breakfast Casserole

This breakfast casserole with biscuits can be made.

 Course Breakfast

 Cuisine American

 Keyword make ahead breakfast casserole, overnight breakfast, sausage biscuit casserole

 Prep Time 15 minutes

 Cook Time 35 minutes

 Total Time 50 minutes

 Servings 8 pieces

 Calories 381 kcal

 Author Vicky

Ingredients

• 16 oz container of biscuits
• 6 eggs
• 1/2 cup milk
• 1 1/2 cups of shredded cheddar/jack mix
• 2 cups cut up breakfast sausage
• Salt and pepper to taste

Instructions

1. Preheat oven to 350 degrees and spray a 9x13 casserole dish with cooking spray.
2. Open up a package of biscuits and cut each into 6 pieces.
3. Spread cut biscuits in the bottom of the greased casserole dish.
4. Cook breakfast sausage according to package directions. Cut into bite sized pieces and spread over top of biscuits.
5. Sprinkle 1/2 cup of shredded cheese over the sausage.
6. Beat 6 eggs with milk and pour over the biscuits and sausage.
7. Sprinkle remaining cheese over the top and add a shake of salt and pepper.
8. Bake at 350 degrees for 30-35 minutes until the eggs are set.

Nutrition Facts

Sausage, Egg and Biscuit Breakfast Casserole

Amount Per Serving

Calories 381Calories from Fat 198

% Daily Value*

Fat 22g34%

Saturated Fat 8g50%

Cholesterol 154mg51%

Sodium 786mg34%

Potassium 239mg7%

Carbohydrates 28g9%

Sugar 2g2%

Protein 15g30%

Vitamin A 425IU9%

Calcium 216mg22%

Iron 2.7mg15%

* Percent Daily Values are based on a 2000 calorie diet.

This article adapted from this site

3. Bacon, Potato, and Egg Casserole

This easy breakfast casserole is packed with bacon, potatoes, and cheese! It can be prepared ahead of time and is a real crowd pleaser!

PREP TIME

15 minutes

COOK TIME

50 minutes

TOTAL TIME

1 hour 5 minutes

CUISINE

American

SERVINGS

10

Ingredients

•  1 lb bacon, cut into 1/2-inch strips
•  1 yellow onion diced
•  1 red bell pepper seeds removed and diced
•  3 cloves garlic minced
•  12 large eggs
•  1 cup milk
•  3 cups frozen diced potatoes you don't have to thaw or cook the potatoes
•  2 cups shredded cheddar cheese divided
•  1 1/2 teaspoons salt
•  1/2 teaspoon black pepper
•  2 green onions chopped

Instructions

1. Heat the oven to 350°F. Grease a 9x13 baking dish with nonstick cooking spray and set aside.
2. In a large skillet, cook bacon over medium heat, stirring occasionally. Cook until it is a nice crispy brown. Remove bacon with a slotted spoon and place on a paper towel lined plate. Roughly chop the bacon and set aside.
3. Add the onion and red pepper to the skillet and cook over medium heat until tender. Add the garlic and cook for 2 minutes. Set aside.
4. In a large bowl, beat the eggs and whisk in the milk. Stir in the cooked vegetables, potatoes, and 1 cup of the shredded cheese. Set 3/4 cup of bacon aside and stir in the rest. Season with salt and pepper.
5. Pour the mixture into the prepared baking dish and top remaining cheese and green onions. Bake for 20 minutes so the eggs start to set up. Carefully add the remaining bacon to the top of the casserole. Bake for an additional 20 minutes or until the eggs are firm and the top is slightly golden brown. Let stand for 10 minutes. Cut into squares and serve warm.
6. Note: This casserole can be made in advance. Pour the mixture in the pan and refrigerate for up to 24 hours. Bake when ready to eat. You can also reheat the casserole.

Nutrition Facts

Bacon, Potato, and Egg Casserole

Amount Per Serving

Calories 252Calories from Fat 126

% Daily Value*

Fat 14g22%

Saturated Fat 7g35%

Cholesterol 224mg75%

Sodium 604mg25%

Potassium 362mg10%

Carbohydrates 15g5%

Fiber 1g4%

Sugar 2g2%

Protein 14g28%

Vitamin A 950IU19%

Vitamin C 21.9mg27%

Calcium 232mg23%

Iron 1.8mg10%

* Percent Daily Values are based on a 2000 calorie diet.

This article adapted from this site

4. Easy Breakfast Casserole with Potatoes and Ham

This Cheesy Hashbrown Breakfast Casserole is everything you need on Christmas morning! (Or anytime you have guests for breakfast!) Frozen hashbrowns are baked til crispy, then topped with eggs, cheese, and black forest ham. It's an overnight recipe, so you have more time for stockings in the morning! Make ahead breakfasts are always a win at the holidays.

Ingredients

•  1 package (30 oz) frozen shredded hashbrowns
•  1/2 cup (1 stick) melted butter
•  salt and pepper
•  1 and 1/2 cups (packed) Monterey Jack cheese, shredded
•  1 and 1/2 cups (packed) cheddar cheese, shredded
•  1 and 1/2 to 2 cups black forest ham*, cut into bite-size pieces
•  8 large eggs
•  1 and 1/3 cups evaporated milk OR cream
•  1 teaspoon seasoned salt
•  1/2 teaspoon kosher salt
•  1/2 teaspoon pepper
•  1/4 teaspoon dry mustard powder (optional)
•  1/4 teaspoon onion powder (optional)

Instructions

1. Preheat your oven to 400 degrees F. 
2. Spray a 9x13 inch pan with nonstick spray, or grease with butter.
3. Dump the bag of frozen hashbrowns into the pan. (There is no need to thaw first.)
4. Melt a stick of butter in a small bowl, and pour evenly over the potatoes. Sprinkle the potatoes with salt and pepper. Use a spoon to gently toss it all together, then spread it out so that it's even. 
5. Bake at 400 degrees for 25-30 minutes, until the potatoes are tender and lightly browned on top. You can even nab a forkful to make sure they are done if you like.  
6. Remove the casserole and reduce the oven temperature to 350.
7. Layer the Monterey Jack and Cheddar cheese over the top of the potatoes. Add the ham. You can either leave it layered or use a spoon to gently toss the cheese and potatoes and ham together. Either way is fine. (I like to toss for a more even distribution.)
8. In a large bowl or stand mixer, whisk together 8 eggs, evaporated milk OR cream, seasoned salt, kosher salt, pepper, dry mustard, and onion powder. Beat well.
9. Pour the egg mixture evenly over the top of the casserole, making sure everything gets wet.
10. Bake at 350 degrees for about 40 minutes. It is done when bubbly, when the edges start to brown and the center doesn't wiggle when you shake the pan.
11. If the center of the casserole looks very wobbly but the top is starting to brown too much, cover with foil for the last few minutes of baking. 

OVERNIGHT INSTRUCTIONS:

1. Follow instructions through step 5 (bake the potatoes at 400.) Remove from the oven and let cool slightly.
2. Follow the instructions above for layering the cheese and ham. Cover tightly and refrigerate overnight.
3. In a large bowl, whisk together 8 eggs, evaporated milk OR cream, seasoned salt, kosher salt, pepper, dry mustard, and onion powder. Beat well.
4.  Cover the egg mixture and refrigerate overnight.**
5. In the morning, preheat your oven to 350 degrees F.
6. Whisk the egg mixture once more, then pour over the potatoes in the casserole dish.
7. Bake at 350 for 45-55 minutes. It is done when bubbly, when the edges start to brown and the center doesn't wiggle when you shake the pan.
8. If the center of the casserole looks very wobbly but the top is starting to brown too much, cover with foil for the last few minutes of baking. 

Recipe Notes

*Any kind of smoked ham will work in this recipe, or even deli sliced ham will do. If I don't have leftover ham, I often buy a $5 ham steak from the store. You can also use an equivalent amount of cooked bacon or sausage. It's hard to go wrong here!

**If refrigerating a bowl of beaten eggs sounds like a pain to you, you can certainly pour the eggs over the potatoes the night before baking. The potatoes won't be as crisp, so I think it's worth it, but it's totally up to you!

This article adapted from this site

5. Sausage And Crecent Roll Casserole

Sausage and Crescent Roll Casserole is so easy to make for a crowd. You’ll find all the elements of a great breakfast in this one casserole- eggs, cheese, sausage, and crescent rolls. Add a glass of OJ and what more could you ask for to start your day with?

COURSE: BREAKFAST

CUISINE: SOUTHERN

PREP TIME: 10 MINUTES

COOK TIME: 35 MINUTES

TOTAL TIME: 45 MINUTES

SERVINGS: 8

INGREDIENTS

• 1 pound package pork breakfast sausage
• 1 (8-ounce) tube refrigerated crescent rolls
• 1 1/2 cups shredded mozzarella cheese
• 1/2 cup shredded cheddar cheese
• 6 large eggs
• 1 cup milk
• 1/2 teaspoon Tabasco sauce, I use Chipotle flavor
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

INSTRUCTIONS

• Preheat oven to 375 degrees and grease a 13x9-inch pan.
• Cook sausage in a nonstick pan, crumbling it with a wooden spoon. Drain.
• Unroll crescent roll dough in prepared pan, sealing the seams.
• Sprinkle sausage and cheese on top of dough.
• Whisk together eggs, milk, Tabasco sauce, salt, and pepper. Pour over sausage and cheese.
• Bake 35 to 40 minutes,

This article adapted from this site

6. Veggie-Loaded Breakfast Casserole

A super simple veggie loaded breakfast casserole that's easily customizable! I loaded mine with shredded potato hash browns, tons of fresh veggies, and a big dash of hot sauce! You can add crumbled sausage, shredded chicken, or anything else you please!

Ingredients

•  2 tablespoons oil
•  8-10 mushrooms, sliced
•  2 teaspoon minced garlic
•  ½ red onion, diced
•  2 bell peppers, diced
•  2 cups packed baby spinach, roughly chopped
•  20 ounces shredded potatoes, thawed
•  10 eggs
•  ⅓ cup half and half or milk (see notes)
•  ¼ cup hot sauce (more or less to taste)
•  salt and pepper
•  1 cup shredded cheese (see notes)

Instructions

• In a large skillet over medium heat, heat 1 tablespoon of oil. Add the mushrooms and sauté them for 4 minutes or until they start to brown. Add a small pinch of salt along withe onions and garlic and let cook for 2 minutes. Remove to a plate. Add the second tablespoon of oil, if needed, and sauté the peppers for 1 minute. Add in the baby spinach and allow it to wilt, remove from heat, set aside.
• Generously spray a 9x13 baking dish with nonstick cooking spray. Lay the shredded potatoes in the bottom of the dish and press to make sure they are spread out evenly. Add the veggies (both the mushrooms and the pepper mixtures) over the potatoes, set aside.
• Position a rack in the center of the oven and preheat the oven to 375ºF if you are baking the casserole immediately.
• In a large bowl, whisk together the egg, half and half, hot sauce, and a big pinch of salt and pepper. Pour the egg mixture over the prepared veggies. Sprinkle the cheese over the top and another small pinch of salt and pepper.
• Bake the casserole, uncovered, until the cheese melts, and the top gets in and golden, 45-50 minutes. Allow the casserole to cool for 10 minutes before slicing and serving.

Notes

• TO MAKE AHEAD - prepare the casserole as directed, cover with plastic wrap and refrigerate overnight or as required (not to exceed 24 hours) and allow it to come to room temperature for 20 minutes before baking.
• The half and half can be replaced with any nondairy milk such as almond, soy, cashew, etc.
• OTHER ADD INS - I kept this recipe vegetarian, but you can certainly add in browned sausage, ground turkey/beef, shredded chicken or ham. The cheeses I recommend for this casserole are cheddar (mild or sharp), mozzarella, and pepper jack, or swiss).
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This article adapted from this site

7. Cheesy Bacon Egg Hashbrown Casserole

Bacon, eggs and hashbrowns are three of my favorite breakfast foods, and they all come together in this delicious Cheesy Bacon Egg Hashbrown Casserole.

yield: 12-16 SERVINGS

prep time: 10 MINUTES

cook time: 1 HOUR 10 MINUTES

total time: 1 HOUR 20 MINUTES

This tasty breakfast bake is loaded with crispy bacon, cheddar cheese, and of course, lots of shredded hashbrowns. 

INGREDIENTS

• 1 (30 oz.) package frozen shredded hashbrowns, thawed
• 1/2 pound bacon, cooked crisp and crumbled
• 6 eggs
• 1/2 cup milk
• 1/2 teaspoon salt
• 1/2 teaspoon onion powder
• 1/4 teaspoon garlic powder
• 1/4 teaspoon pepper
• Pinch of cayenne pepper
• 8 ounces shredded cheddar cheese
• Chopped green onions for garnish, optional

INSTRUCTIONS

1. Preheat oven to 350 degrees. Lightly grease a 9x13 inch baking dish.
2. Spread hashbrowns in an even layer in the bottom of the prepared pan.
3. In a large bowl, whisk together eggs, milk, salt, onion powder, garlic powder, pepper and cayenne. Pour over hashbrowns.
4. Sprinkle with half of the cheese, all of the bacon, then the remaining cheese. Cover tightly with foil.
5. Bake for 1 hour, then remove foil and bake for another 5-10 minutes, or until center is set and a knife inserted in the casserole comes out clean. Let stand 5-10 minutes before serving. Garnish with chopped green onions, if desired.

NOTES

Can be made ahead up to one day and refrigerated. May need to increase baking time about 10 minutes.

This article adapted from this site

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