Breakfast Casserole

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This hearty breakfast casserole combines savory pork sausage, crispy bacon, golden potatoes, spinach and two kinds of cheddar cheese. Baked until the eggs are set and the cheese is lightly golden, it makes 12 generous servings for breakfast or brunch.

Prep Time20

Cook Time1 10

Rest Time10

Total Time1 45

Course: Breakfast, brunch

Cuisine: American, Southern

Servings:

Calories: 288kcal

Author: Ebony Robinson

Ingredients

Meats

12 ounces 340 g bacon (about 12 slices) cut into bite-size pieces
16 ounces 454 g pork sausage

Vegetables

1 cup 160 g diced onion
1 cup 150 g diced red bell pepper
1 cup 30 g chopped fresh spinach
2 tablespoons olive oil divided (1 tablespoon for vegetables, 1 tablespoon for potatoes)
Kosher salt and black pepper to taste

Potatoes

3 cups 20 ounces / 567 g cubed potatoes
½ teaspoon onion powder
½ teaspoon garlic powder
¼ teaspoon seasoned salt

Egg Mixture and Topping

1 teaspoon butter to grease the dish
12 large eggs
1 teaspoon seasoned salt
1 cup 113 g shredded sharp cheddar divided (½ cup in the eggs, ½ cup on top)
1 cup 113 g shredded mild cheddar divided (½ cup in the eggs, ½ cup on top)

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Instructions

Preheat: Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch casserole dish with butter to prevent sticking. Set aside.
Prepare the breakfast meats: In a large skillet over medium heat, cook and crumble the pork sausage until fully browned, about 7-8 minutes. Transfer to a paper towel-lined plate. Cut the bacon into bite-size pieces and cook in the same skillet until crispy. Remove the bacon, leave the grease for sautéing the vegetables, and turn off the heat.
Wash and prep the vegetables: Dice the onion and red bell pepper into small pieces and set aside. Rough chop spinach and set aside.
Cook Vegetables: Take the same large nonstick skillet, and reheat the bacon grease or add half of the olive oil over medium heat. Add the diced onions and bell peppers and sauté for 4-5 minutes, or until the onions become soft and translucent. Lightly season the vegetables with salt and pepper while cooking. Remove from heat and set aside.
Cook the potatoes: Add the remaining olive oil to the pan and add the cubed potatoes to a skillet over medium heat and season with onion powder, garlic powder, and seasoned salt. Cook for 10-12 minutes, stirring occasionally, until the potatoes are golden brown and fork tender. Transfer the cooked potatoes to the prepared casserole dish and spread them into an even layer across the bottom.
Prepare the egg mixture: In a large mixing bowl, crack the eggs and whisk thoroughly until smooth. Season the eggs with seasoned salt. Add the cooked sausage, crispy bacon, sautéed onions and peppers, spinach, and half of the sharp and mild cheddar cheese. Stir until everything is evenly combined.
Build Dish: Pour the egg mixture evenly over the potatoes in the casserole dish. Sprinkle the remaining sharp cheddar cheese and the mild cheddar cheese evenly over the top.
Bake: Bake uncovered for 35-45 minutes, or until the eggs are fully set and the top is lightly golden. The center should no longer jiggle when gently shaken. Allow the breakfast casserole to rest for 5-10 minutes before slicing. Serve warm and enjoy!

Notes

Potatoes: Yukon Gold or russet potatoes both work. Cut them into ½-inch cubes so they cook through in 10-12 minutes.
Bacon Grease: Step 4 can use the bacon grease left in the pan or half of the olive oil. Step 5 always uses the remaining olive oil.
Spinach: The spinach goes in raw in step 6; it wilts in the oven.
Doneness: The center is set and no longer jiggles, and an instant-read thermometer in the center reads 165°F (74°C).
Make Ahead: Finish steps 1-7 (skip preheating until morning), cover and refrigerate up to 24 hours. Let the dish sit out while the oven heats to 375°F (190°C), then bake 45–55 minutes.
Storage: Refrigerate covered for 3-4 days. Freeze the baked and cooled casserole for up to 3 months.

Nutrition