This is the perfect recipe to keep your weekday mornings running smoothly. I like to make it Sunday and then have the leftovers available for the week. This makes 6 large servings or 8 smaller ones. This Hearty Breakfast Casserole reheats extremely well.
Along with being delicious and quick to make its also extremely easy to customize to your families tastes. Choose whatever meat and veggie combination you prefer and go! You also could just skip the meat for vegetarians and load up on vegetables.
- Sausage, bacon, potato, onion
- Chorizo, potato, peppers, onion *This is what I used*
- Ham, spinach, potato
- Grilled chicken, spinach, feta, mushrooms
Really there are so many choices! It would also be good for using up leftovers. Chop up that lonely baked potato and toss it in! In the recipe I’m sharing what I used and those amounts but it is really forgiving and works with so many different ingredients.
Try it Smoked
We recently purchased a pellet smoker and in looking for new ideas of things to smoke I found this Smoked Breakfast Casserole recipe. If you have a smoker be sure to check out Malcom Reed at How to BBQ Right. He has so many great recipes and is really enjoyable to watch!
Malcom’s recipe wasn’t quite exactly what I was looking for so I heavily modified it. We didn’t need it to be such a large size and I didn’t want to use crescent rolls. The first breakfast casserole we did bake on the smoker and while it added a bit of that smokey flavor I don’t think it was really necessary at all.
Hearty Breakfast Casserole recipe
Like I mentioned earlier really just use this as a guide and not as set in stone must follow exactly. When you do try it I’d love to hear what you added. Tell me over on Facebook or Twitter @YEDHeirlooms.
- 1lb Chorizo or Breakfast Sausage
- 8 eggs
- 1/4 C milk
- 1 C green peppers and onions
- 1 1/2 to 2 C diced potatoes or hashbrowns
- 1/4 C shredded cheese
- Seasonings salt and pepper, adobo, whatever you prefer
Preheat oven to 350. In a large skillet brown your sausage and drain. In the same skillet add the vegetables and cook until they are close to done. I used frozen. Spray a 9×13 baking dish with nonstick spray. Evenly spread the meat and vegetable mixture. Top with cheese. Whisk eggs, milk, and seasoning. evenly pour over the whole dish. Use a spoon if needed to press on the meat mixture to be sure it all gets a good coating.
Bake at 350 for about an hour. Check at 45 minutes to be safe. It will be nicely golden brown and the center will be totally set.
Serve topped with sour cream and chives if you like.
The eggs should almost cover the meat, veggies, and cheese.
Chorizo is a highly seasoned pork sausage. It’s delicious. I remove it from the casing for this recipe. I also like to dice potatoes really small and cook those in already browned chorizo for the best ever tacos.
We are fortunate to have an amazing Carniceria, a Hispanic butcher shop, in our town. They have excellent fresh produce and a full service meat counter. My Spanish is pretty terrible but they are very helpful and we get by just fine.
If you don’t happen to have a local carniceria I have seen chorizo at our local grocery store too. You can’t beat fresh made so I really encourage you to seek it out.