The Ultimate Breakfast Casserole
This ultimate breakfast casserole is tender, juicy, and packed with hearty flavors perfect for a busy morning or brunch.
Equipment
- 1 Large skillet for browning meat and veggies
- 1 9x13 casserole dish for baking
Ingredients
Main ingredients
- 1 lb breakfast sausage classic start to any hearty breakfast
- 8 slices bacon diced, crispy and smoky flavor
- 8 oz mushrooms sliced, earthy tones
- 1 red bell pepper chopped, adds sweet freshness
- 1 green bell pepper chopped, nice color and crunch
- 1 onion diced, sharp and savory kick
- 2 cups frozen shredded hashbrowns thawed, starchy base
- 12 oz Velveeta cheese sliced into inch cubes, creamy
- 12 eggs
- ⅓ cup sour cream whisked smooth
- 1 cup shredded cheddar cheese on top, for finishing
Instructions
Instructions
- Preheat your oven to 350 degrees Fahrenheit. Yep, we’ll finish it there after the pressure cooker part.
- Get a large skillet on medium heat and cook that sausage and diced bacon until it’s browned and smells dang good.
- Throw in the diced onion, red and green bell peppers, plus mushrooms. Sauté it all till soft and savory.
- Whisk together 12 eggs and a third cup of sour cream real good in a big bowl until it’s all smooth and creamy.
- Add in 2 cups thawed hashbrowns and the cooked sausage and veggie mix to that egg stuff, folding it nice and gentle. Don’t forget the Velveeta cubes folded in last.
- Grease a 9x13 casserole dish real good, then pour your whole mixture in there. Spread it out nice and even.
- Pop it in your oven and bake for 30 to 35 minutes till eggs set up and the top gets golden brown and lovely.
Notes
For a quicker prep, use pre-cooked ingredients or prepare the mix the night before and bake fresh in the morning.