Description
This is basically morning comfort food on steroids. I came up with this monster of a breakfast casserole one weekend when I had family staying over and needed something that would feed a crowd without me having to stand at the stove flipping pancakes like a short-order cook. It’s got crispy hash browns, eggs, cheese (so much cheese), sausage, and veggies all baked into one glorious pan. The best part? You can assemble it the night before when you’re not half-asleep, then just roll out of bed and toss it in the oven while the coffee brews.
Ingredients
Scale
For the Base:
- 1 package (30 oz) frozen shredded hash browns, thawed (or be a hero and shred your own)
- 1/2 cup butter, melted (yes, a whole stick—this isn’t diet food, people)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder (the secret weapon)
For the Filling:
- 1 pound breakfast sausage (or bacon, or ham—whatever you’re into)
- 1 medium onion, diced
- 1 red bell pepper, diced
- 1 green bell pepper, diced (for color contrast and because we’re fancy like that)
- 2 cloves garlic, minced (or more if you’re not planning on kissing anyone)
- 8 large eggs
- 2 cups half-and-half (or milk if you’re trying to be slightly less decadent)
- 1 teaspoon dried mustard (trust me on this one)
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper (optional, for those who like a morning kick)
For the Cheesy Goodness:
- 2 cups sharp cheddar cheese, shredded
- 1 cup Monterey Jack cheese, shredded
- 1/2 cup Parmesan cheese, grated
- 3 green onions, sliced (for that pop of color and freshness)
Optional Add-ins (because why not?):
- Jalapeños if you like it spicy
- Mushrooms if you’re feeling fancy
- Diced tomatoes if you want to pretend it’s healthy