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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.
Mine turned out so so soggy. 😭 The veggies need to be cooked down way more than what the recipe indicates.
Hi Katherine, I’ve now made this five times since Alex posted it. My first one was perfect, but my second one came out super soggy too. Now I make sure to squeeze the water out of the spinach before adding, and I’m careful not to overbake the casserole (which will make the eggs watery). Give it another shot!! With Marie Sharp habanero sauce it’s reheat perfection.
What’s an alternative to the breakfast sausage?
Same as Kelly! Great to make before and throw in the oven in the morning. Made for Christmas brunch and it was a HIT! So much flavor…adding the spices on every layer is the ticket. You are a culinary genius!!
yay! thank you, Jenna!
This was SO GOOD! I made this for Christmas brunch, and my whole family LOVED it! So easy to prep ahead and absolutely full of flavor. Will definitely make this again! Love your recipes 🙂
yay! thank you, kelly!
Do you thaw the potatoes beforehand? The recipe writes as using them frozen. But the picture looks like they’re already cooked!
I use them from frozen
Would I be able to substitute fresh potatoes?
Made this with frozen tater tots last week since we had some in the freezer. It was delicious. We ate on it through the week. Just made it again with frozen diced tri-color sweet potatoes since I had those in the freezer(noticing a theme here…), and it was also delicious. (Central Market carries these in 10 oz bags in their freezer section.) This is a great recipe and it appears to be pretty forgiving.
Glad you enjoyed it and thanks for sharing the tater tot hack!
Can you use shredded hashbrowns instead of cubed?
yes you can! 🙂
Can this be prepped ahead and then frozen? Or baked and then frozen and reheated?
you can prep ahead and not bake it, and refrigerate it for up to 24 hours.
If you bake it I would let it cool completely. Cover the casserole tightly with plastic wrap, then aluminum foil to prevent freezer burn.
To reheat: Bake for 20–30 minutes if thawed, or 60–90 minutes if frozen, until heated through.
Can you use almond milk in place of regular milk?
I personally would use AROY-D coconut milk! it’s neutral in flavor and has a little more body to it.