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If you’re looking for the taste of pure nostalgia in a nutrient-packed recipe, you have to try this Old Fashioned Breakfast Casserole.
Growing up, a breakfast casserole like this was a staple at all potlucks, sporting events, FCA meetings (if you know, you know), and beyond. The flavors in this Old Fashioned Breakfast Casserole are so nostalgic for me, and I can’t believe I’ve had my blog for years before I’ve included this recipe!
This Old Fashioned Breakfast Casserole is one of those recipes that’s absolutely perfect for any time of year, but works especially great during the holidays! I love that you can assemble it entirely ahead of time, and pop it into the oven right before your guests arrive. I love carving into a big breakfast casserole when entertaining! Something about it just feels so cozy and welcoming.
ingredients:
- Avocado Oil Cooking Spray
- Frozen Diced Hashbrown Potatoes
- Garlic Powder
- Smoked Paprika
- Dried Thyme
- Bulk Breakfast Sausage
- Red Bell Pepper
- Yellow Onion
- Baby Spinach
- Eggs
- Milk
- Kosher Salt
- Black Pepper
- Shredded Sharp Cheddar Cheese
step-by-step:
step one: prep the casserole dish
Spray a 9×13 baking dish with avocado oil cooking spray.
step two: add the potato layer
Add the hash brown potatoes, garlic powder, smoked paprika, and thyme and toss until well combined and spread into a single layer. Set aside.
step three: cook the sausage
Heat a large skillet over medium-high heat and spray lightly spray with avocado oil cooking spray. Add the sausage and cook, breaking up the meat into small pieces, until it is cooked through and no longer pink, about 7 minutes. Drain off excess fat and add in a single layer over the hash brown potatoes.
step four: cook the veggies
Reduce the heat in the skillet to medium and spray once more with avocado oil spray. Add the bell pepper, onion and a pinch of salt and pepper and saute until tender, about 4 minutes. Add the spinach and continue to cook, stirring, until wilted, about 3 more minutes. Transfer into a single layer over the sausage.
step five: finish assembling the casserole
In a large bowl, whisk together the eggs, milk, salt, pepper, garlic powder, and shredded cheese until very well combined and frothy. Pour into the baking dish over the potatoes, sausage and veggies.
step six: let the casserole chill
Cover the casserole with plastic wrap and store in the fridge for at least 30 minutes, but up to 24 hours.
step seven: bake the casserole
When ready to bake, preheat the oven to 350℉. Bake until the eggs are set, 40 to 45 minutes.
step eight: let rest and serve!
Let rest for 5 minutes before slicing and serving.
recipe FAQs:
Nope! As long as it chills in the refrigerator for at least 30 minutes you can go ahead and bake it. But, if you’re hosting people the next morning, making it the night before makes things a ton easier.
Sure! You can absolutely use the veggies you have on hand or that your family prefers, just adjust the cooking times if needed before layering into the casserole dish.
This Old Fashioned Breakfast Casserole is a favorite of mine, and I hope you love it as much as I do! Make sure to leave a comment after you try it!
Looking for more breakfast recipes? Try these!
Copycat Starbucks Pesto & Ciabatta Egg Bake
Croque Monsieur Breakfast Casserole
Old Fashioned Breakfast Casserole
Ingredients
- Avocado oil cooking spray
- 3 cups frozen diced hash brown potatoes
- 1 teaspoon garlic powder
- ½ teaspoon smoked paprika
- 1 teaspoon marjoram (or dried thyme)
- 1- pound bulk breakfast sausage
- ¾ cup small-diced red bell pepper
- ½ cup finely-diced yellow onion
- 4 cups packed baby spinach
- 12 large eggs
- ½ cup milk
- 1 ½ teaspoons kosher salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- 1 cup shredded sharp cheddar cheese
Instructions
- Spray a 9×13 baking dish with avocado oil cooking spray.
- Add the hash brown potatoes, garlic powder, smoked paprika and thyme and toss until well combined and spread into a single layer. Set aside.
- Heat a large skillet over medium-high heat and spray lightly spray with avocado oil cooking spray. Add the sausage and cook, breaking up the meat into small pieces, until it is cooked through and no longer pink, about 7 minutes. Drain off excess fat and add in a single layer over the hash brown potatoes.
- Reduce the heat in the skillet to medium and spray once more with avocado oil spray. Add the bell pepper, onion and a pinch of salt and pepper and saute until tender, about 4 minutes. Add the spinach and continue to cook, stirring, until wilted, about 3 more minutes. Transfer into a single layer over the sausage.
- In a large bowl, whisk together the eggs, milk, salt, pepper, garlic powder, and shredded cheese until very well combined and frothy. Pour into the baking dish over the potatoes, sausage and veggies.
- Cover the casserole with plastic wrap and store in the fridge for at least 30 minutes, but up to 24 hours.
- When ready to bake, preheat the oven to 350℉. Bake until the eggs are set, 40 to 45 minutes.
- Let rest for 5 minutes before slicing and serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Food Photography and Styling by Eat Love Eats.
Hi Alex!!! I love your stuff! I want to make this with dairy free milk and no cheese – do you have any recommendations for alternatives on either to keep the flavor profile the same?
Hi!! You can absolutely make this work dairy-free 😊 For the milk, swap in an unsweetened plain dairy-free milk (I prefer unsweetened coconut bc i think it has the most texture).
Since you’re skipping the cheese, I’d bump up the flavor in other ways so you don’t miss it: add an extra pinch of salt, and bump up all of the other seasonings a tad. I’d also add a sprinkle of nutritional yeast for that savory, cheesy vibe. It’ll still bake up beautifully and be super flavorful!
Can you use chopped up cooked bacon instead of sausage ?
go for it!
Yet another winner from Alex! I used turkey sausage with this and we ate it on Christmas morning. SO GOOD!