Breakfast Casserole with Hash Browns, Bacon or Sausage!

Instructions

1. 1

   Set your oven to 350°F (175°C). While it’s heating, lightly grease an 8×12-inch baking dish with nonstick cooking spray to prevent sticking. Set the dish aside for later use.

2. 2

   In a large skillet over medium heat, warm a bit of olive oil. Add chopped bacon or sausage and cook for about 8 minutes, stirring occasionally, until browned and crispy. This will add a deep savory flavor to your casserole.

3. 3

   Using the same skillet and leftover fat, add the diced onion. Sauté for about 3 minutes until soft and translucent. Remove the skillet from heat and allow everything to cool slightly so it doesn't scramble the eggs later.

4. 4

   In a large mixing bowl, whisk together the eggs, milk, cream, and garlic powder until well combined. Season with salt and pepper. Stir in the cooked meat, sautéed onions, diced tomatoes, bell peppers, and shredded cheddar cheese until evenly mixed.

5. 5

   Spread the frozen hash browns in an even layer across the bottom of your prepared baking dish. Pour the egg mixture over the top, then sprinkle a generous layer of shredded mozzarella cheese. Bake uncovered for 45 to 50 minutes, or until the center is set and the top turns golden brown. Let rest for a few minutes before slicing and serving warm.

Tips

• •

  Don't thaw the frozen hash browns—use them straight from the freezer as the recipe intends. Thawed hash browns release excess water and turn the casserole soggy. For extra crispness on the bottom, press the frozen shreds firmly into the greased dish and let the pan preheat a minute before adding them.

• •

  Let the cooked bacon/sausage and onions cool before mixing them into the eggs. Adding hot ingredients will partially scramble the eggs and give you a grainy, uneven custard rather than a smooth set.

• •

  Seed and drain the Roma tomatoes well (and pat the bell pepper dry). These watery vegetables are the biggest cause of a wet, undercooked center—excess moisture prevents the egg mixture from setting in the 45–50 minute window.

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  Substitution-wise, the half-and-half plus heavy cream can be swapped for all whole milk if you want it lighter, but avoid skim milk—the fat is what keeps the custard rich and tender. You can also swap white cheddar for sharp yellow cheddar, Gruyère, or pepper jack for a spicier version.

• •

  Make-ahead: assemble everything except the mozzarella topping, cover, and refrigerate overnight; add the mozzarella and bake in the morning (add ~10 minutes since it's cold). Leftovers keep 4 days refrigerated and reheat well; individual slices freeze up to 2 months—reheat covered at 350°F until warmed through.