Description
This hearty Farmer’s Casserole brings comfort to any morning. Filled with savory sausage, eggs, and veggies, it’s an easy, satisfying breakfast.
Ingredients
Scale
- Base Ingredients:
- 1 lb breakfast sausage, crumbled
- 30 oz frozen hash browns, thawed
- 1 large yellow onion, chopped
- 1 large bell pepper (any color), chopped
- 2 cloves garlic, minced
- Dairy & Eggs:
- 12 large eggs
- 1 cup whole milk
- 2 cups sharp cheddar cheese, shredded
- Flavor Boosters:
- 1/2 tsp salt (plus more to taste)
- 1/4 tsp black pepper (plus more to taste)
- Garnish:
- 2 tbsp fresh parsley, chopped
Instructions
- Prep the Good Stuff:: First things first, get your oven preheating to a cozy 375°F (190°C). Then, grab a 9×13 inch baking dish and give it a good spray with cooking spray; trust me, you don’t want anything sticking. Chop your onion and bell pepper into nice, even pieces. I always try to make them roughly the same size so they cook evenly – a lesson learned after some half-raw, half-burnt veggie bits in a previous Farmer’s Casserole attempt! It’s okay if they’re not perfect, though, that’s real cooking.
- Sizzle that Sausage & Veggies:: Heat a large skillet over medium-high heat. Crumble in your breakfast sausage and cook it until it’s beautifully browned, breaking it up as you go. Once it’s done, drain off any excess grease; nobody wants a greasy casserole, honestly. Remove the sausage and then toss your chopped onion and bell pepper into the same skillet. Sauté them for about 5-7 minutes, until they start to soften and smell absolutely amazing. Stir in your minced garlic for the last minute – don’t let it burn, that’s a sad smell!
- Layer the Flavor Base:: Now for the potatoes! Spread those frozen hash browns evenly across the bottom of your prepared baking dish. Don’t press them down too hard, just a nice, loose layer. This is where the crispy magic starts to happen on the bottom. Sprinkle a little salt and pepper over them. Then, layer your cooked sausage, sautéed onions, and bell peppers over the hash browns. It should look like a lovely mosaic of breakfast goodness, ready for the next step of this Farmer’s Casserole.
- Whisk the Egg Mixture:: In a large bowl, whisk together your large eggs and whole milk until they’re well combined and a little frothy. This is important for a fluffy Farmer’s Casserole. I usually add a pinch more salt and pepper here, maybe even a tiny dash of paprika if I’m feeling spicy, just to make sure the egg mixture itself is seasoned. Give it a good whisk, really incorporate that milk and egg. You want a smooth, uniform liquid that will beautifully bind everything together.
- Assemble and Cheese It Up:: Pour that glorious egg and milk mixture evenly over the layers in your baking dish. Make sure it seeps down into all the nooks and crannies. Then, generously sprinkle about two-thirds of your shredded sharp cheddar cheese over the top. Oh, the cheese! This is where I sometimes get a little heavy-handed, but honestly, can you blame me? It’s going to melt into a gooey, delicious crust on your Farmer’s Casserole, so don’t be shy!
- Bake and Enjoy:: Pop your Farmer’s Casserole into the preheated oven and bake for 30 minutes. After that, pull it out, sprinkle the remaining cheese over the top, and bake for another 15-20 minutes, or until the casserole is set, golden brown, and bubbly. A knife inserted into the center should come out clean. Let it rest for 5-10 minutes before slicing; this helps it set up nicely. Garnish with fresh parsley, and prepare for happy faces! This Farmer’s Casserole is a real crowd-pleaser.