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 cheese, it’s a crowd-pleaser that’s perfect for weekend brunch or feeding a hungry family. Easy to prepare and full of flavor, it’s sure to become a breakfast favorite.
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
- Step 1: Preheat your oven to 350 degrees Fahrenheit.
- Step 2: In a skillet, sauté the diced onion and red pepper in butter over medium heat until they are soft and fragrant.
- Step 3: In a large bowl, combine the thawed hashbrowns, cooked sausage, sautéed onion and pepper, diced green onions, salt, black pepper, pressed garlic, and cubed cream cheese. Mix thoroughly to distribute all ingredients evenly. Then spread the mixture into a greased 9×13-inch casserole dish. Sprinkle the sausage evenly over the top.
- Step 4: In a separate bowl, whisk together the eggs, heavy cream, salt, and pepper. Pour this egg mixture evenly over the hashbrown mixture in the casserole dish. Sprinkle the shredded cheddar cheese on top.
- Step 5: Bake the casserole for 35 minutes. Remove from the oven, sprinkle the cooked and crumbled bacon on top, then return to the oven to bake for an additional 10–20 minutes. The casserole is done when the center springs back when touched.
Tips & Variations
- For extra flavor, add a pinch of smoked paprika or cayenne pepper to the egg mixture.
- Feel free to swap pork sausage for turkey sausage for a leaner option.
- Use a mixture of cheeses like mozzarella or pepper jack for a different twist.
- Make this casserole the night before and refrigerate; bake fresh in the morning to save time.
Storage
Store any leftovers 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 until hot. This casserole can also be frozen for up to 2 months; thaw overnight in the fridge before reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this casserole vegetarian?
Yes, simply omit the sausage and bacon and add vegetables like mushrooms, spinach, or zucchini for added flavor and texture.
Can I prepare this casserole ahead of time?
Absolutely. Assemble the casserole the night before, cover it, and refrigerate. Bake it fresh in the morning for best results.
PrintLoaded Breakfast Casserole Recipe
This Loaded Breakfast Casserole is a hearty and savory morning dish packed with eggs, sausage, bacon, hashbrowns, and melty cheeses. Perfect for feeding a crowd or prepping ahead for busy mornings, this oven-baked casserole combines creamy textures with smoky and fresh vegetable flavors for a complete breakfast in one dish.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 15 minutes
- Yield: 8 servings 1x
- Category: Breakfast Casserole
- Method: Baking
- Cuisine: American
Ingredients
Egg Mixture
- 12 extra large eggs
- 1 cup heavy cream
- 1 tsp salt
- 1 tsp ground black pepper
Main Ingredients
- 4 cups frozen hashbrowns, thawed
- 1 lb pork sausage, cooked
- 1/2 lb bacon, cooked and crumbled
- 8 oz cream cheese, cubed
- 1 cup cheddar cheese, shredded
Vegetables & Aromatics
- 1 tbsp butter
- 1 small onion, diced
- 1 red bell pepper, diced
- 4 green onions, diced
- 2 cloves garlic, pressed
Instructions
- Preheat the oven: Preheat your oven to 350 degrees Fahrenheit to prepare for baking the casserole.
- Sauté vegetables: In a pan over medium heat, melt the butter and sauté the diced onion and red bell pepper until they become soft and fragrant, about 5 minutes.
- Mix base ingredients: In a large bowl, combine the thawed hashbrowns, cooked sausage, sautéed onions and peppers, green onions, salt, pepper, pressed garlic, and cream cheese. Mix thoroughly to ensure even distribution. Spread this mixture evenly into a greased 9×13 inch casserole dish. Sprinkle the cooked sausage over the top.
- Prepare egg mixture and assemble: In a separate bowl, whisk together the eggs, heavy cream, salt, and pepper until smooth. Pour this mixture evenly over the hashbrown base in the casserole dish. Then sprinkle shredded cheddar cheese on top.
- Bake and finish: Bake the casserole uncovered for 35 minutes in the preheated oven. Remove from oven and evenly scatter the crumbled bacon on top. Return the casserole to the oven and bake for an additional 10-20 minutes, or until the center springs back when lightly pressed.
Notes
- Make sure sausage and bacon are fully cooked prior to assembling the casserole.
- Thaw hashbrowns fully to prevent excess moisture in the casserole.
- The casserole can be prepared the night before and baked fresh in the morning for convenience.
- Use sharp cheddar cheese for a more pronounced cheesy flavor.
- Allow casserole to rest 5-10 minutes after baking before serving to help it set.
Keywords: breakfast casserole, loaded breakfast bake, hashbrown casserole, sausage breakfast casserole, make ahead breakfast
