On the Menu Breakfast of Champions

The Easiest, Most Versatile, Breakfast Casserole Ever…

When November rolls around, many of us start thinking about holiday gatherings, family visits and mornings when a houseful of relatives needs to be fed without stress.

That’s where the humble breakfast casserole steps in. Hearty, comforting and endlessly adaptable, it has become a staple in American kitchens for good reason.

This particular recipe is a lifesaver. It’s simple to prepare, delicious enough to satisfy a crowd, and flexible enough to appease even the pickiest eaters. What I love most about it is that nearly every ingredient can be swapped without fear of ruining the dish.

Don’t care for sausage? Try bacon, ham or even a plant-based substitute. Hash browns not your favorite? Substitute tater tots or leftover potatoes. Not a fan of green peppers? Mushrooms, broccoli, spinach or zucchini will work beautifully. Italian seasoning not your thing? Sprinkle in garlic powder, paprika or even a dash of cayenne for some heat. Prefer Swiss or Monterey Jack to cheddar? Go for it. And if green onions aren’t your garnish of choice, crumble buttery crackers, fried onions or even potato chips over the top for a little crunch. The message is simple: use what you love, skip what you don’t and make it your own.

Another reason to love this casserole is that it’s a host’s best friend. You can prep it the night before, tuck it into the fridge and then slide it into the oven while the coffee brews. By the time everyone stumbles to the table in search of caffeine, you’ll have a piping hot meal ready to serve.

Breakfast casseroles are also wonderful because they don’t require fancy cooking skills or elaborate shopping lists. Eggs, milk, cheese, potatoes, a protein and some vegetables—chances are, you already have most of these things in your fridge or freezer. Unlike delicate pastries or complicated brunch spreads, this casserole embraces imperfection. It’s not meant to be fussy. It’s meant to be enjoyed, preferably with good company and maybe a splash of hot sauce on the side.

There’s also something nostalgic about a dish like this. Many of us grew up with some version of a breakfast casserole at holiday gatherings—maybe grandma’s recipe scribbled on an index card or a neighbor’s contribution to a church potluck. Each casserole tells a little story, reflecting the tastes and traditions of the cook who makes it. This recipe gives you the freedom to create your own story.

So, whether you follow the recipe below to the letter or treat it as a canvas for your own creativity, you’ll end up with something warm, satisfying and just right for a chilly morning. The best part? You don’t have to be a trained chef to pull it off. A whisk, a skillet, and a 9×13-inch baking dish are all the tools you need.

Servings: 8 || Prep Time: 10 minutes || Cook Time: 1 hour, 25 minutes
Total Time: 1 hour, 35 minutes

Ingredients

• Butter (unsalted preferred), for greasing the baking dish
• 1 lb. frozen diced or shredded hash browns 
• 1 T olive oil
• 1 lb. bulk breakfast sausage or Italian sausage (casings removed)
• 1 cup diced green, red or yellow peppers (I prefer a mix of colors, but you can use one)
• 12 large eggs
• 2 cups whole milk
• 2 tsp. salt
• 1 tsp. Italian seasoning
• ½ tsp. black pepper
• ¾ cup cheddar cheese
• ¼ cup (or to taste) green onions

Directions
Step 1: Heat the oven to 350 degrees and grease a 9×13-inch ceramic or metal baking dish with butter. Set out the hash browns at room temperature to thaw slightly, breaking up any clumps.

Step 2: Heat olive oil in a large skillet over medium. Add the sausage and cook, breaking up the meat with a spoon, until browned and starting to crisp, 5 to 8 minutes. Using a slotted spoon, transfer the sausage to a paper towel-lined plate.

Step 3: In a large bowl, whisk the eggs, milk, salt, Italian seasoning and pepper.

Step 4: Place the hash browns in the prepared baking dish. Bake hash browns independently for 10-15 minutes. Remove from oven and let cool for about 15 minutes.

Step 5: Add the cooked sausage. Spread into an even layer. Add a thin layer of diced peppers. Pour in the egg mixture.

Step 6: Bake, uncovered, for about 30 minutes. Remove from oven. Spread cheese into an even layer on top of the casserole.

Step 7: Bake for another 15-20 minutes, until the eggs are set and the casserole is lightly browned at the edges. Cool for 10 minutes, then top with green onions. Cut into squares and serve.

Article and Recipe Written by
Al Olson loves culinary arts, adult beverages and hiking in the North State wilderness. You may find him soaking up the scenery at one of our area’s many state or national parks or sitting in a barstool sipping a cold locally brewed craft beer.