When thinking about the holidays, I love preparing a breakfast bake (or casserole, if you will) to have on hand for an easy yet absolutely delicious breakfast. This is one of those recipes that is so simple and yet everyone always wants to know how to make it. I’ve made it for our family time and time again as well as for larger church events, baby showers, and brunch with friends. It is a crowd pleaser for sure and my go-to for family gatherings, hosting guests, or when I meal prep for a busy week.
Everyone absolutely loves this breakfast bake and the perk for me is that it is easy to prepare and is delicious when reheated. My kids love it too which we all know can be quite a feat! The recipe is gluten-free on its own and can be easily adapted. Want a tex-mex flair? Top with avocado and salsa. Need more veggies? Add in sautéed spinach, onion, and tomatoes. Bacon sounds better than sausage? No problem, make the swap. You really can’t go wrong here!
Ingredients:
- 1lb breakfast sausage
- 1lb frozen hash brown potatoes, diced or shredded, I also like the ones with peppers and onions
- 1.5 cups shredded sharp cheddar cheese
- 12 eggs
- 1 cup milk
- 1 teaspoon garlic salt
Preheat oven to 350 degrees. Crumble and cook the sausage, drain grease. Whisk together the eggs, milk, and garlic salt. Spray a glass 9×13 casserole dish with oil and layer in the frozen hash browns and cooked sausage. Sprinkle 1 cup of cheese evenly over top. Pour in the egg mixture. Top with the rest of the cheese. Bake for 30-45 minutes until bubbly, browned, and cooked through. Enjoy!
Notes:
If you want to add more veggies: sauté your veggies of choice and add them to the sausage layer. I like to go with spinach, onions, and peppers! I’ve also topped it with sliced tomato before baking which makes it look really pretty.
For additional flavor, you can crisp the hash browns in the oven before layering everything together. Just spray as directed, add the hash browns and bake at 400 degrees for about 15 minutes, then proceed with the recipe as directed.
This is a great recipe to make ahead of time. Just let it cool when you pull it out of the oven, then cover and store in the fridge. Reheat in the oven for about 15-20 minutes or cut it into squares and let people microwave it as they’re ready to eat.
I hope this easy, delicious breakfast bake helps you with your holiday prep and meal planning!
