Description
Crack Breakfast Casserole: Your new favorite cheesy, savory, and addictive morning bake. Perfect for any crowd or cozy weekend! Get the recipe.
Ingredients
Scale
- Base & Protein:
- 1 lb breakfast sausage, crumbled
- 30 oz frozen shredded hash browns (about 1 bag)
- Dairy & Eggs:
- 12 large eggs
- 1 1/2 cups whole milk
- 2 cups shredded sharp cheddar cheese, divided
- Aromatics & Veggies:
- 1 small onion, chopped
- 1 green bell pepper, chopped
- Flavor Boosters:
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Brown the Sausage:: First things first, get that skillet hot! Crumble your breakfast sausage into it and cook it down until it’s beautifully browned and cooked through. I always break it up really well with a spoon so there are no big chunks. You’ll smell that amazing savory aroma filling your kitchen—that’s when you know you’re on the right track. Drain off any excess grease; we want flavor, not a greasy mess, honestly. I’ve forgotten this step before, and the casserole was… well, let’s just say it was swimming a bit.
- Sauté the Veggies:: Once the sausage is done, toss in your chopped onion and green bell pepper. Let them soften up in the residual sausage drippings, soaking up all that flavor. Cook them until they’re tender-crisp, maybe 5-7 minutes. They’ll get a little sweet, a little fragrant. This step adds such a nice texture and freshness to the Crack Breakfast Casserole. Don’t overcook them, we want a little bite left! I once burned the onions trying to do too many things at once, and had to start over. Oops!
- Whisk the Egg Mixture:: In a large bowl, crack those eggs! Whisk them vigorously with the whole milk and your seasonings—garlic powder, onion powder, salt, and pepper. You want it light and frothy, almost. This is where you can really get those flavors singing. I always give it an extra whisk, just to be sure everything is totally combined. You’ll see those little flecks of pepper swirling around, looking so promising! This mixture is what makes the Crack Breakfast Casserole so moist and flavorful.
- Assemble the Casserole:: Now for the fun part! Grab a 9×13 inch baking dish and lightly grease it. Spread an even layer of your frozen shredded hash browns on the bottom. Top that with the cooked sausage and sautéed veggies. Sprinkle about half of your shredded cheddar cheese over everything. Then, pour that lovely egg mixture evenly over all the layers. Make sure it gets into all the nooks and crannies. I sometimes use a spoon to gently press down the hash browns so they soak up the egg. This ensures every bite of the Crack Breakfast Casserole is packed with goodness.
- Top with More Cheese:: Once the liquid is poured, sprinkle the remaining cheddar cheese generously over the top. Don’t be shy here! This cheese layer is going to get all golden and bubbly and irresistible. You can add a little more if you’re feeling extra cheesy, I often do. Sometimes I even throw on a different type of cheese, like Monterey Jack, for a fun twist. It’s all about making this Crack Breakfast Casserole your own, you know?
- Bake to Golden Perfection:: Pop that dish into a preheated oven at 375°F (190°C) for about 45-55 minutes. You’re looking for a beautiful golden-brown top, with the cheese all bubbly and the center set. Stick a knife in the middle; if it comes out clean, you’re good to go! The kitchen will smell absolutely incredible, a true sign of a delicious Crack Breakfast Casserole. Let it rest for a few minutes before slicing, it helps everything set up beautifully. The edges will be crispy, the inside tender—truly satisfying.