holiday breakfast casserole

This easy, healthy breakfast casserole with hash browns, spinach and sausage is delicious and hearty. Easy to make ahead and a crowd pleaser!

Healthy Breakfast Casserole

sausage

extra virgin olive oil

red bell pepper

green onions

eggs

milk

salt

black pepper

diced hash browns (thawed (or 2 cups ½-inch diced white potatoes))

cheddar cheese (divided)

Preheat

Preheat the oven to 375 degrees F. Generously coat a 9x13-inch baking dish with nonstick spray or butter it.

Brown

Heat a large, nonstick skillet over medium-high heat. Break the sausage up in the skillet into small pieces and brown it, until it is fully cooked through. With a slotted spoon, remove to a large mixing bowl. No need to wipe the skillet clean.

Cook

Drizzle in the olive oil. Add the bell pepper and three-fourths of the green onions. Stir and cook until the pepper is crisp-tender, about 8 minutes.

Add the spinach a few handfuls at a time, stirring until the spinach wilts. It will look like a lot of spinach at first, but it will cook down considerably. This will take about 2 minutes. Add the vegetables to the mixing bowl with the sausage.

Stir

To the mixing bowl, add the hash browns and ½ cup of the cheese. With a large spoon, gently stir to combine.

Whisk

In a separate larger mixing bowl, whisk together the eggs, milk, hot sauce, salt, and pepper until blended.

Pour

Pour the egg mixture over the hash brown mixture and stir gently to combine. Carefully pour into the prepared baking dish. Use a spoon to prod the filling into an even layer. Top evenly with the remaining ½ cup cheese.

Bake

Cover the casserole with aluminum foil and bake for 30 minutes.

Remove the foil and continue baking until the eggs are set and the potatoes are tender (I use a fork to remove a potato and test it), about 15 to 20 additional minutes. Let rest a few minutes. Sprinkle with the reserved green onions. Slice and enjoy!

Sourdough breakfast casserole is the perfect recipe for a weekend brunch or delicious meal when you want to use up some day-old sourdough bread. Savory and packed full of delicious breakfast flavors, this sourdough breakfast casserole is full of sourdough bread, eggs, vegetables, cheese and breakfast sausage. It&#039;s filling and absolutely delicious - perfect for a sourdough baker to serve to a crowd!

Sourdough Breakfast Casserole

sourdough bread (about 500 grams)

lb breakfast sausage

bell peppers (chopped (red, yellow and orange peppers work best))

sweet onion (chopped

garlic,

mustard powder

pepper

Parmesan cheese (shredded)

Gruyere cheese (shredded,

olive oil (to sauté vegetables if needed)

Tablespoon unsalted butter, softened (for the pan)

Prepare a 9 by 13 inch casserole dish by buttering the pan. Add cubed sourdough bread to the buttered pan.

Cook 1 lb of breakfast sausage in a skillet over medium heat until browned and cooked all the way through. Reserve some of the grease to use in cooking the vegetables and pour cooked breakfast sausage evenly over the cubed sourdough bread.

While the sausage is cooking, prepare the vegetables by slicing and dicing peppers, onion and garlic. Pour a little of the grease from the sausage into the same frying pan and sauté peppers and onions over medium-low heat for about 5-10 minutes until softened. Add the garlic and a pinch of salt and pepper to the pan and sauté another few minutes until fragrant. Pour the vegetables on top of the sausage in the casserole dish.

Shred the Gruyere and Parmesan cheeses and sprinkle on top of the vegetables, covering the entire casserole dish.

To a medium-sized bowl, whisk together eggs, milk, mustard powder, salt and pepper until combined. Pour evenly over the top of the casserole. Cover with aluminium foil and stick in the refrigerator for one hour or overnight (12-16 hours).

Before baking the breakfast casserole, pre-heat the oven to 350ºF. Place the casserole in the oven and bake for 20 minutes with the aluminum foil covering the casserole. After 20 minutes, take the cover off the casserole and bake for another 30-35 minutes until puffed up, browned and baked all the way through. Let cool for about 5 minutes and serve. Enjoy!

This recipe is excellent :) Thank you so much!!

We Love this Dish!  Outstanding with a lot of extras!

Hi Amy! I’m a follower, in ur Master Class, &amp; I’m gonna get ur book. My 1st of ur recipes (awhile back) was the S Blondies which I cold fermented 48 hrs &amp; u used my comment in ur story &amp; I felt famous! Disregard my earlier request for gram weights. I’m making ur Croissant SD &amp; saw u still have them. I can figure out 1 cup grated cheese = 4 oz. Ur S Breakfast Casserole is wonderful. I’ve been making it since u posted it. I’ve used ur SD Jalapeño Cheddar loaf in it. I add a giant bag of Power Greens to the veggies &amp; nutmeg w/the ground mustard. I use 12 eggs &amp; sometimes add a little cream. Thank you Amy for Baking Bread!!

This is such a delicious recipe! Thank you for sharing!

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Healthy Breakfast Casserole

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Top 2 holiday breakfast casserole recipes from across the web

The most viewed holiday breakfast casserole recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Healthy Breakfast Casserole

Sourdough Breakfast Casserole

The most viewed holiday breakfast casserole recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine