Easy breakfast casserole recipe?! Sign me up.
This recipe is 7 ingredients and takes about 1 hour to make from start to finish. An 8×10 breakfast casserole is a perfect size for Mike and I to enjoy on the weekend. Not too much, not too little. Great amount for two.
Ingredients
- 6 eggs
- 1.5 cups half and half
- 1 tsp Lawry’s salt
- 1 tsp pepper
- 16oz sausage
- 16oz bag shredded cheddar cheese
- 3 cups frozen breakfast potatoes
- Optional: chives for topping
Recipe
- Preheat oven to 400 degrees.
- Cook sausage then set aside.
- In a large bowl – whisk together eggs, half and half, salt and pepper. Add sausage and 1 cup of cheese. Mix until combined.
- Spray an 8×10 casserole dish and layer the potatoes evenly across the bottom.
- Pour the ingredients from the large bowl over the potatoes in the casserole dish. Use a spatula or spoon to even the top layer.
- Top casserole with cheese
- Bake for 35 minutes. The center of the casserole should be at least 160 degrees.
- Top casserole with chives then enjoy!
Special Notes
- Breakfast potatoes: I use cubed potatoes but you can do shredded if you prefer. For a crispier bottom, bake the potatoes for about 10 minutes before pouring your other ingredients over them to bake.
- Cheese: If you can’t tell by my other recipes yet, I love cheese. I do 1 cup of cheese in the casserole itself and then probably use 2-3 cups of cheese for the top. Do what you like!
- Storage: Cover with an airtight top in the fridge for up to 2 days.