This nutritious and filling dish is the perfect easy weekday breakfast to keep you energized throughout your morning! Packed with delicious ingredients, it’s something to look forward to in the morning without wasting any of your valuable weekday time.
Back in August I started my first job out of college and I needed a new fast and easy weekday breakfast to eat in the morning that would energize me through my morning and not leave me hungry so early. I couldn’t keep trying to make scrambled eggs in the morning because frankly they took too long and left a dirty pan to clean every morning.
So I decided to throw together a dozen eggs and bake them with some other breakfast ingredient favorites like hashbrowns and peppers. I vaguely recalled a similar casserole my mom would sometimes make for Christmas morning and I used those memories to put together this great meal. She also made a great French toast casserole, but that’s a recipe for another time!
A half hour of prep and about fifty minutes of baking on a weekend saves so much time during the week. When the weekdays come, just heat up a slice of the casserole for about one minute and its the perfect way to start a successful day.
- 12 eggs
- 30 oz bag of shredded potato
- 1/2 lb sausage
- 1 large onion (or 2 small onions)
- 2 cups shredded cheese (highly recommend medium cheddar)
- 1 cup bell peppers
- 1/2 cup of heavy whipping cream
- 1/2 tsp salt
- pepper to taste
- Begin by preheating your oven to 350°.
- On the stove, cook your sausage in a pan. Before the sausage is fully cooked, add the chopped onion. Aim for half inch square slices of onions to add some textural intricacy to the dish.
- Once the onion is browned, add the peppers and cook uncovered so that any extra moisture than cook off.
- In the bowl of a stand mixer (or a bowl with the use of a hand mixer or just a big spoon) add the eggs, salt, and pepper. Pour in the heavy whipping cream and mix until you have the perfect scrambled eggs concoction.
- Add the bag of shredded potatoes to the bowl and mix thoroughly. Potatoes can be frozen or thawed. If using a bag of frozen potatoes, add 15 minutes to the cooking time.
- Add the sausage and veggies from the pan into the bowl and mix again.
- Pour mixture into a lightly oiled 9×13 dish. Intentionally level out the ingredients so you get a cohesive and even end product.
- Cover with cheese!
- Bake for 50 minutes. Be sure to check with a toothpick (or a fork) to see if the breakfast casserole needs more time. The temperature of your ingredients and the moisture level of your veggies can alter how much time you bake it for, so if it’s still runny in the center after 50 minutes, check it again every 5 minutes.
- Keep your casserole in the fridge and heat up a slice for about one minute in the microwave each morning. I hope that you’ll agree that this is an easy weekday breakfast. Enjoy!
Tips and Tricks
- Looking to swap the heavy whipping cream for milk? Go for it! I recommend the heavy cream because it holds its texture in baked goods very well. The heavy cream is especially important if you plan to freeze some of your pan of casserole. When thawing your slice of casserole or defrosting it in the microwave, the texture can be almost grainy if you used milk.
- Interested in the differences between milk, heavy cream, heavy whipping cream, and half and half? Check out this article: 9 Heavy Cream Substitutes for Practically Any Recipe. Although its focus is on substitutions, it’s a pretty informative guide.
- Looking for inspiration for other ingredients to try in the casserole? Broccoli and spinach would be great in this dish. Both taste so good with cheese and will add even more nutrients to this breakfast. Chorizo would also be good as a substitution of the sausage.
- Is this the perfect easy breakfast for your upcoming family gathering? Yes.