The ‘Loaded’ Breakfast Casserole My Family Begs Me to Make

It's the easiest way to feed a crowd for breakfast. Alex Lepe/TCA

I love a plate of scrambled eggs or a stack of fluffy buttermilk pancakes, but anytime I’m hosting a weekend breakfast or holiday brunch and need to feed a crowd, the last thing I want is to be stuck in the kitchen standing over the stove. For these occasions, I always serve up a warm and comforting loaded breakfast casserole. In this classic version, there’s a little something for everyone, from crumbled breakfast sausage to a mix of tender veggies to fluffy eggs. And best of all, it can be prepped the night before—so come morning, all you have to do is slide it into the oven.

Why You’ll Love It

• It’s an easy way to feed a crowd. A loaded breakfast casserole is always a good idea any time you’re feeding a lot of people. This hearty version will easily feed eight to 10 people, and could potentially stretch a little further depending on the other dishes in your breakfast spread.
• You won’t have many leftover ingredients. I love a recipe that uses the entirety of as many ingredients as possible—and that is very much the case here.
• There are several ways to get a head-start. The real beauty of this casserole is that you have the option to prep some of the recipe or the whole thing the day before.

Key Ingredients

• Eggs: A whole carton of one-dozen eggs gets whisked into the casserole.
• Uncooked breakfast sausage: Whenever possible, I like to buy bulk breakfast sausage so I don’t have to go through the extra step of removing the casings from links.
• Dairy: Mixing half-and-half with the eggs gives this breakfast casserole more body and a hint of richness. If you don’t want any half-and-half, pick up a pint container.
• Frozen hash browns: For this casserole, you want frozen shredded hash brown potatoes, and there’s no need to thaw. If you can find a 20-ounce bag, grab it because you’ll use the whole thing. Some stores only have larger 30-ounce bags; consider mixing the leftovers into egg bites or frittata cups, stirring into potato soup, or making crispy hash browns.

Helpful Swaps

• An equal amount of whole milk can be used as a substitute for half-and-half—just keep in mind that the breakfast casserole won’t be quite as rich. You could also use any combination of whole milk, half-and-half, and heavy cream.
• Orange, yellow, or green bell pepper can be used in place of a red bell pepper.
• Chopped kale or Swiss chard leaves work as an alternative to baby spinach.
• Any semi-firm, meltable cheese (like Monterey Jack, pepper Jack, or Swiss) can be used in place of cheddar.

What to Serve With a Breakfast Casserole

• Coffee Cake
• Chocolate Chip Scones
• Fruit Salad
• Easy Cinnamon Rolls
• Mimosas

Breakfast Casserole

Serves 8 to 10

• Cooking spray
• 1 tablespoon olive oil
• 1 pound uncooked breakfast sausage, casings removed if needed
• 1 medium yellow onion, diced (about 1 1/2 cups)
• 1 medium red bell pepper, diced (about 1 1/2 cups)
• 1 1/2 teaspoons kosher salt, divided
• 3 ounces baby spinach (about 3 packed cups)
• 12 large eggs
• 2 cups half-and-half
• 1 tablespoon Dijon mustard
• 1/2 teaspoon freshly ground black pepper
• 1 (20-ounce) bag frozen shredded hash brown potatoes (do not thaw, about 6 1/2 cups)
• 6 ounces sharp cheddar cheese, shredded (about 1 1/2 cups), divided

1. Heat the oven to 375 degrees F. Lightly coat a 9-by-13-inch baking dish with cooking spray or oil.

2. Heat 1 tablespoon olive oil in a large skillet over medium heat until shimmering. Add 1 pound uncooked pork breakfast sausage and cook, breaking it up into small pieces with a wooden spoon, until no longer pink, 6 to 8 minutes.

3. Stir in 1 diced medium yellow onion, 1 diced medium red bell pepper, and 1/2 teaspoon of the kosher salt. Cook, stirring occasionally, until the onion is softened, 3 to 5 minutes. Stir in 3 ounces baby spinach. Cook until wilted, about 1 minute. Transfer to the baking dish.

4. Whisk 12 large eggs, 2 cups half-and-half, 1 tablespoon Dijon mustard, the remaining 1 teaspoon kosher salt, and 1/2 teaspoon black pepper in a large bowl until combined.

5. Add 20 ounces frozen shredded potatoes (if it’s frozen into big clumps, smash the unopened bag against a hard surface to break them up first) and half of the shredded sharp cheddar cheese (about 3/4 cup) to the baking dish. Stir until combined and spread into an even layer.

6. Pour the egg mixture over the potato mixture. Tilt the baking dish so the egg mixture is in an even layer if needed. Sprinkle with the remaining 3/4 cup cheddar.

7. Bake until a knife inserted in the middle comes out clean and the top is light golden-brown, 55 to 60 minutes. Let cool for 5 minutes before serving.

Make Ahead Notes

• The sausage mixture can be cooked up to one day in advance. Let cool completely and refrigerate in an airtight container until ready to assemble the casserole.
• The casserole can be assembled, covered with aluminum foil, and refrigerated overnight before baking. Let sit at room temperature while the oven heats. Uncover before baking.
• The casserole can also be frozen fully baked. Let cool, cover first with aluminum foil and then plastic wrap, and freeze for up to two months. Thaw overnight in the refrigerator and let sit at room temperature while heating the oven to 325 degrees F. Remove the plastic wrap and bake covered with aluminum foil until heated through, 50 to 60 minutes.

Storage Notes

• Refrigerate leftovers in an airtight container for up to four days.
• Reheat individual servings in the microwave until warmed through, 45 seconds to 1 minute.

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