brunch casserole

This tasty breakfast bake is loaded with crispy bacon, cheddar cheese, and of course, lots of shredded hashbrowns. 

Cheesy Bacon Egg Hashbrown Casserole

(30 oz.) package frozen shredded hashbrowns, thawed

eggs

milk

salt

onion powder

garlic powder

pepper

cayenne pepper

cheddar cheese

green onions

Preheat oven to 350 degrees. Lightly grease a...

Preheat oven to 350 degrees. Lightly grease a 9x13 inch baking dish.

Spread hashbrowns in an even layer in the...

Spread hashbrowns in an even layer in the bottom of the prepared pan.

In a large bowl, whisk together eggs, milk,...

In a large bowl, whisk together eggs, milk, salt, onion powder, garlic powder, pepper and cayenne. Pour over hashbrowns.

Sprinkle with half of the cheese, all of...

Sprinkle with half of the cheese, all of the bacon, then the remaining cheese. Cover tightly with foil.

Bake for 1 hour, then remove foil and...

Bake for 1 hour, then remove foil and bake for another 5-10 minutes, or until center is set and a knife inserted in the casserole comes out clean. Let stand 5-10 minutes before serving. Garnish with chopped green onions, if desired.

Give your breakfast game a major upgrade with this amazing recipe for the best breakfast monkey bread!

Breakfast Monkey Bread

Cooking spray

heavy cream

Kosher salt

black pepper

tbsp. finely chopped chives

refrigerated biscuits

tbsp. dehydrated onion

poppy seeds

sesame seeds

sea salt

lb. bacon, cooked

c. shredded cheddar

As written the recipe is ok but a couple of issues we plan to tweak next time:

<ol><li>actually add the cheese which was in the video but not on the recipe</li><li>the eggs need to be slightly underdone when going into the mix.</li><li>more eggs - ratio felt off I think we may try 12</li><li>Less salt - it made it taste like a salted bagel but every bite was a little overpowering.</li></ol>

https://streaming.hearstdigitalstudios.com/93ca39a5-b231-4340-9954-7bc2adf12ce1/video_rover_16x9_1080p_hd_1553869840_70201.mp4

Hosting brunch? Make this easy, bacon, egg and cheese pull-apart bread. It's perfect for a big crowd.

This Cheesy Breakfast Monkey Bread Will Disappear In Minutes

Enjoy this cheesy casserole made using Betty Crocker® Seasoned Skillets® hash brown potatoes, pork sausage and veggies – perfect for a brunch or dinner.

Brunch Casserole

boxes Betty Crocker™ Seasoned Skillets® hash brown potatoes

lb bulk spicy pork sausage

red bell peppers, chopped (2 cups)

green onions, chopped (1/2 cup)

Cheddar cheese (4 oz)

shredded pepper Jack cheese (4 oz)

Chopped fresh cilantro, if desired

Spray 3-quart casserole dish with cooking spray. In 4-quart bowl, cover potatoes with 10 cups boiling water. Let stand 3 minutes. Drain well; return potatoes to bowl.

In 12-inch skillet, cook sausage over medium heat 5 minutes. Add bell peppers; cook 4 minutes, stirring frequently, until sausage is no longer pink and peppers are tender. Drain. Add sausage mixture to potatoes in bowl; stir in onions and 1/2 cup of each of the cheeses. Spread in baking dish.

In medium bowl, beat milk, salt, pepper and eggs until blended. Pour over sausage-potato mixture; sprinkle with remaining 1/2 cup of each cheese. Cover; refrigerate 8 hours or overnight.

Heat oven to 375°F. Uncover baking dish. Bake 50 minutes or until light golden brown and cheese is melted. Let stand 10 minutes before serving. Sprinkle with cilantro.

A super hearty, delicious and easy Breakfast Casserole Recipe. Filled with turkey breakfast sausage, frozen diced potatoes, bell pepper, onion, eggs, and cheese, it&#039;s the only breakfast casserole you&#039;ll ever want to make and eat!

Breakfast Casserole

extra virgin olive oil

turkey breakfast sausage

onion

red bell pepper

(30 ounce) bag frozen diced hash brown potatoes (thawed)

chives

eggs (beaten)

salt and pepper

Preheat oven to 375˚F. Lightly grease a 9”x13&quot; baking dish and set aside.

Place a skillet over medium heat. Add 1/2 tablespoon oil and brown sausage, breaking up as it cooks, 5 to 7 minutes. Using a slotted spoon, transfer sausage to a large mixing bowl. Discard and excess fat and liquid from pan.

Add remaining oil to pan and sauté onions and bell pepper for 5 to 6 minutes, until vegetables just begin to caramelize. Season with salt and pepper and stir together. Transfer vegetables to bowl with sausage.

Add diced potatoes, 2/3 of shredded cheese, 2 tablespoons chives, and salt and pepper to sausage and vegetable mixture and gently toss together until fully combined.

In another bowl whisk together eggs and milk and pour mixture over sausage vegetable mixture. Fold together until just combined.

Pour mixture into prepared baking dish and sprinkle top with remaining cheese.

Cover casserole tightly with foil and bake for 35 minutes. Remove foil and continue to bake for an additional 10 minutes or until eggs are set.

Top casserole with remaining chives, black pepper and serve.

https://content.jwplatform.com/videos/NhkLfnKt.mp4

A super hearty, delicious and easy Breakfast Casserole Recipe. Filled with turkey breakfast sausage, frozen diced potatoes, bell pepper, onion, eggs, and cheese, it's the only breakfast casserole you'll ever want to make and eat!

This Overnight Croissant Breakfast Casserole is a delightful make-ahead dish perfect for a weekend brunch or holiday breakfast. Layers of buttery croissants, savory sausage, and gooey cheddar cheese are soaked in a seasoned egg mixture and baked to golden perfection.

Grease a 9×13-inch baking dish Recipe

croissants,

dry mustard

Prepare the Baking Dish

Grease a 9×13-inch baking dish. Place the croissant pieces evenly in the dish.

Add Sausage and Cheese

Sprinkle the cooked sausage and shredded cheese over the croissants.

Make the Egg Mixture

In a large bowl, whisk together the eggs, milk, dry mustard, salt, and black pepper until well combined.

Assemble the Casserole

Pour the egg mixture over the croissant, sausage, and cheese layers, pressing down gently to ensure the croissants soak up the liquid.

Refrigerate

Cover the dish with plastic wrap and refrigerate overnight or for at least 2 hours.

Bake

Preheat the oven to 350°F (175°C). Remove the casserole from the refrigerator and let it sit at room temperature while the oven heats. Bake, uncovered, for 40-45 minutes, or until the top is golden brown and the custard is set.

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