Prepare this hearty egg casserole the night before and bake in the morning! On holidays when you want to have that perfect meal ready to feed a crowd, this is it!
Everyone needs an egg casserole recipe that is a Gr8 stand-by to have when family or friends are spending the night and you want to serve a complete breakfast in the morning.
Your guests will wake up to a wonderful smell from the kitchen and think you slaved all morning. Nope, you made it the day before!
Or you might need a recipe for your leftover holiday ham. Well, here it is. This is an egg casserole that you can change up to use the ingredients you have on hand and one that is so easy to prepare ahead of time.
The best thing about this egg casserole is that it is a one dish wonder and feeds many! Serve it warm or even at room temperature.
My kids always top this one with a bit of Tabasco or salsa. So grab a glass of juice and enjoy a fulfilling and healthy breakfast meal ~ or anytime meal!
(Recipe edited from the original publication of September 10, 2016.)
Egg Casserole for Breakfast Time or Anytime!
- 1 large red pepper, or any color you enjoy, diced (I sometimes have used poblano peppers.)
- 1 medium onion, diced
- 2 cloves garlic, minced
- 3 Tablespoons butter
- 30 ounce bag shredded Hash Brown Potatoes, thawed
- 1 pound diced cooked bacon, or more if you want! Crumbled cooked sausage, or diced ham is also yummy. I have also used a combo of bacon and sausage.
- 2 cups shredded pepper jack cheese, divided
- 2 cups shredded sharp cheddar cheese, divided
- 1 pound broccoli florets, fresh or frozen
- 12 eggs
- ¾ cup milk
- ¾ cup sour cream
- 1 ½ teaspoons salt
- ½ teaspoon black pepper
- Preheat oven to 350°F.
- Lightly grease a 5-quart baking dish (or two smaller baking dishes).
- Saute red pepper, onion, and garlic in the butter until softened and set aside.
- In a large mixing bowl, combine potatoes, meat, and 1 ½ cups each of the cheeses (leaving 1 cup total to use on top).
- Spread ½ of the potato mixture into the baking dish.
- Top the potato mixture with the broccoli florets and then the red pepper mixture.
- Top the vegetables with the remaining ½ of the potato mixture.
- In the same mixing bowl, whisk together the eggs, milk, sour cream, salt and pepper.
- Pour the egg mixture over the casserole.
- Sprinkle with the leftover 1 cup of cheeses.
- Bake, loosely covered, for 30 minutes.
- Bake uncovered for 30 minutes more or until golden on top and not runny in the middle. (The dish you use and the thickness of the casserole will determine the length of baking time.) Bake until the egg is set.
- Remove from the oven and let cool for 10 minutes before serving.