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Easy Breakfast Casserole Ole

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“I needed to make a brunch type casserole for a crowd of 8. I also did not want to have to get up to a mess so threw this recipe together to make ahead. Very simple to put together either that morning or the night before. I have done both ways now and am glad this comes out so good. Heat is up to you for taste.”
READY IN:
1hr 20mins
SERVES:
8-10
YIELD:
1 pan
UNITS:
US

Ingredients Nutrition

  • 1 dozen egg
  • 1 cup milk (I use 1%, any can be used)
  • 1 green pepper, chopped (any color or combo will do)
  • 1 onion, diced
  • 1 tablespoon garlic, minced (I use more but I love garlic)
  • 1 tablespoon basil
  • 1 tablespoon oregano
  • 1 tablespoon pepper
  • 1 teaspoon salt
  • 10 breakfast sausage links, chopped into pieces
  • 2 potatoes, cut into cubes (1-inch)
  • 4 ounces mozzarella cheese or 4 ounces cheddar cheese, shredded
  • 8 ounces salsa (I use medium, use the heat to your taste)
  • 8 tablespoons butter (may use less, I like to add more for the flavor, margarine may also be substituted)

Directions

  1. In large bowl , beat eggs, milk, spices, salt and pepper til frothy. Add in chopped sausage, pepper and onion and fold.
  2. Cut potatoes into small cubes, put into greased 9 x 13 pan (grease with some butter).
  3. Pour egg mixture over top of potatoes.
  4. Dot with 4 -8 Tbsp butter (may use more here accouting for the 8 Tbsp).
  5. Pour 1/2 of salsa over top, reserving remainder for topping after cooked.
  6. Sprinkle cheese over top.
  7. Cover with foil and bake in oven, 350°F for 45 minutes. Check after 45 min every 5 minutes til edges are just browned. Eggs will fluff up.
  8. Cool a bit before serving.
  9. NOTES**.
  10. Oven temperatures vary so check accordingly.
  11. If making the night before, do not put salsa or cheese on until before putting in the oven.

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