Introduction
When you’re craving something comforting but don’t want to spend hours in the kitchen, this Breakfast-for-Dinner Egg Casserole is your perfect solution. I love how this dish transforms classic breakfast ingredients into a satisfying dinner that’s both nutritious and delicious. It’s loaded with protein, vegetables, and cheese, making it a complete meal that’ll please the whole family. The best part? You can prep it ahead and customize it with whatever ingredients you have on hand.
Ingredients
- 12 large eggs
- 1 cup milk (whole or 2%)
- 2 cups shredded hash browns (fresh or thawed if frozen)
- 1 cup diced bell peppers (any color)
- 1 cup diced onions
- 8 ounces breakfast sausage, cooked and crumbled
- 2 cups shredded cheddar cheese
- 1 teaspoon garlic powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ cup chopped fresh chives (optional, for garnish)
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- Whisk together eggs, milk, garlic powder, salt, and pepper in a large bowl until well combined.
- Layer the hash browns evenly across the bottom of the prepared baking dish.
- Spread the cooked sausage, bell peppers, and onions over the hash browns.
- Pour the egg mixture evenly over the layers.
- Sprinkle shredded cheese on top.
- Bake for 45-50 minutes, or until the eggs are set and the cheese is golden brown.
- Let rest for 5-10 minutes before serving.
Cook Time and Serving Size
Prep Time: 15 minutes
Cook Time: 45-50 minutes
Total Time: 1 hour, 5 minutes
Servings: 8-10 portions
Recipe Notes
Here are some helpful tips to make this casserole even better:
- Make sure to thaw frozen hash browns completely and pat them dry to prevent excess moisture.
- You can assemble this casserole the night before and refrigerate it covered. Just add an extra 5-10 minutes to the baking time.
- If the top starts browning too quickly, cover with foil for the remainder of the baking time.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- To reheat, cover with foil and warm in a 325°F oven for about 15 minutes, or microwave individual portions for 1-2 minutes.
Breakfast-for-Dinner Egg Casserole
When you're craving something comforting but don't want to spend hours in the kitchen, this Breakfast-for-Dinner Egg Casserole is your perfect solution. I love how this dish transforms classic breakfast ingredients into a satisfying dinner that's both nutritious and delicious. It's loaded with protein, vegetables, and cheese, making it a complete meal that'll please the whole family. The best part? You can prep it ahead and customize it with whatever ingredients you have on hand.
Ingredients
- 12 large eggs
- 1 cup milk whole or 2%
- 2 cups shredded hash browns fresh or thawed if frozen
- 1 cup diced bell peppers any color
- 1 cup diced onions
- 8 ounces breakfast sausage cooked and crumbled
- 2 cups shredded cheddar cheese
- 1 teaspoon garlic powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ cup chopped fresh chives optional, for garnish
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish.
- Whisk together eggs, milk, garlic powder, salt, and pepper in a large bowl until well combined.
- Layer the hash browns evenly across the bottom of the prepared baking dish.
- Spread the cooked sausage, bell peppers, and onions over the hash browns.
- Pour the egg mixture evenly over the layers.
- Sprinkle shredded cheese on top.
- Bake for 45-50 minutes, or until the eggs are set and the cheese is golden brown.
- Let rest for 5-10 minutes before serving.