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- 6 large eggs - 2 cups whole milk - 1 cup diced cooked potatoes - 1 cup cooked breakfast sausage - 1 cup diced mixed bell peppers - 1 cup diced onion - 1 teaspoon sea salt - 1/2 teaspoon black pepper - 1 cup shredded sharp cheddar cheese - 1/2 cup shredded mozzarella cheese - 1/4 cup chopped fresh parsley Gathering the right ingredients is key for a great Loaded Breakfast Casserole. Start with the main ingredients. You need six large eggs. These create a fluffy base. Two cups of whole milk add creaminess. One cup of diced cooked potatoes gives it substance. I love using breakfast sausage for flavor. Crumble it into bite-sized pieces for even cooking. Next, add vegetables and seasonings. Colorful bell peppers make the dish bright. I use a mix of red, green, and yellow for fun. One cup of diced onions adds sweetness. Don't forget the seasonings! A teaspoon of sea salt and half a teaspoon of black pepper bring everything together. Finally, cheese makes this casserole delicious. I use one cup of shredded sharp cheddar cheese for a bold taste. Half a cup of mozzarella cheese adds great melting quality. To finish, sprinkle a quarter cup of chopped fresh parsley on top. This adds a pop of color and freshness. Enjoy your cooking! {{ingredient_image_2}} First, set your oven to 375°F (190°C). While it heats, grab a 9x13 inch baking dish. Lightly grease it with cooking spray or butter. This step stops the casserole from sticking and makes serving easy. In a large mixing bowl, crack six large eggs. Pour in two cups of whole milk. Use a whisk to beat them together until smooth and frothy. Add one teaspoon of sea salt and half a teaspoon of black pepper. Whisk until everything is well mixed. Now, it's time to add in the fun stuff! Stir in one cup of diced cooked potatoes, one cup of crumbled breakfast sausage, one cup of diced bell peppers, and one cup of diced onion. Use a spatula to gently mix. Make sure each ingredient spreads well through the egg mixture. Carefully pour your mixture into the greased baking dish. Spread it evenly with your spatula. Then, sprinkle one cup of shredded sharp cheddar cheese and half a cup of shredded mozzarella cheese on top. This will make a delicious cheesy crust. Place the dish in the oven and bake for 35-40 minutes. The casserole is ready when the eggs are firm and the cheese is bubbly and golden. When it's done, take the casserole out of the oven. Let it cool for about five minutes. This cooling time helps it set and makes slicing easier. For a great look, garnish each serving with chopped fresh parsley. Enjoy your loaded breakfast casserole! To get the best texture in your loaded breakfast casserole, ingredient distribution is key. When mixing the eggs, milk, and other ingredients, ensure every bite has a good mix. Stir gently but thoroughly. This way, the potatoes, sausage, and veggies spread evenly. This helps the casserole cook well and gives you a balanced taste in every slice. For a perfect cheesy crust, layer the cheese properly. Use sharp cheddar and mozzarella for the best melt. Sprinkle the cheese evenly on top before baking. This way, it melts and browns nicely. Keep an eye on the oven. When the cheese is bubbly and golden, it’s ready to come out. This will give your casserole a beautiful, inviting look. You can save time by using frozen ingredients. Frozen diced potatoes and veggies work great. They cut prep time down a lot. You can also prep the casserole the night before. Just mix everything and let it sit in the fridge. In the morning, pop it in the oven. This makes breakfast easy and quick, letting you enjoy a warm meal without the morning rush. Pro Tips Use Fresh Ingredients: For the best flavor, use fresh vegetables and high-quality sausage. This enhances the overall taste of the casserole. Customize Your Veggies: Feel free to add or substitute your favorite vegetables such as spinach or mushrooms to tailor the casserole to your taste. Make Ahead: Prepare the casserole the night before and refrigerate it. Bake it in the morning for an easy, hassle-free breakfast. Serving Suggestions: Pair with fresh fruit or a light salad to balance the richness of the casserole and add a refreshing element to your meal. {{image_4}} You can make this casserole vegetarian by swapping out the sausage. Use plant-based proteins like crumbled tempeh or tofu. These options add protein and a nice texture. You can also use black beans or chickpeas for a different twist. Just ensure you season them well to enhance the flavor. Adding spinach or kale can also bring fresh greens into the dish. Cheese makes this casserole creamy and rich. You can switch the sharp cheddar and mozzarella for other types. Try gouda or pepper jack for a smoky and spicy kick. Feta cheese can add a tangy flavor that works well with the veggies. Mixing different cheeses gives a fun twist to every bite. To boost the flavor, add herbs and spices. Fresh herbs like basil, thyme, or chives work great. You can sprinkle in some paprika for warmth or add garlic powder for depth. A pinch of red pepper flakes can give it some heat. Experimenting with these additions can create a new favorite in your breakfast lineup. To store leftovers properly, let the casserole cool first. Once cooled, cut it into squares. Place the squares in an airtight container. Make sure to seal it tightly. Store it in the fridge. The casserole stays fresh for up to three days. You can also cover it with plastic wrap. Freezing is a great way to save extra portions. First, let the casserole cool completely. Cut it into squares, like for the fridge. Wrap each square in plastic wrap. Then, place them in a freezer-safe bag or container. Remove as much air as possible. This helps prevent freezer burn. You can freeze it for up to three months. To reheat, thaw it in the fridge overnight. Then, bake it in the oven until hot. In the fridge, the loaded breakfast casserole lasts about three days. If frozen, it can last up to three months. Always check for any off smells or changes in texture before eating. If it looks or smells strange, it's best to throw it away. Yes, you can prepare this casserole ahead of time. To do this, mix all the ingredients and pour them into the baking dish. Cover it tightly with plastic wrap or foil. You can store it in the fridge for up to 24 hours before baking. This saves you time in the morning. Just remember to remove it from the fridge and let it sit at room temperature for about 30 minutes before baking. This helps it cook evenly. If you need an egg substitute, you have options. You can use 1/4 cup of unsweetened applesauce for each egg. Another option is a flaxseed meal. Mix 1 tablespoon of flaxseed meal with 2.5 tablespoons of water for each egg. Let it sit for about 5 minutes to thicken. These substitutes work well in casseroles and keep the texture nice. Reheating leftovers is easy. You can use the oven or microwave. For the oven, set it to 350°F (175°C). Place the casserole in a baking dish and cover it with foil. Heat for about 15-20 minutes or until warm. In the microwave, cut a portion and put it on a plate. Heat for 1-2 minutes, checking if it's warm enough. Avoid overheating to keep it moist. Yes, you can make this casserole gluten-free. Use gluten-free breakfast sausage and check that the cheese is gluten-free as well. Most cheeses are naturally gluten-free, but it's good to double-check the labels. If you use potatoes, make sure they are fresh or frozen without added ingredients. Always read ingredient labels to ensure safety for gluten-free diets. This blog post covered how to make a delicious breakfast casserole. We went through the key ingredients, including eggs, sausage, and vegetables. I shared step-by-step instructions to help you bake it perfectly. You learned tips for a great texture and ways to save time. We even discussed variations and storage tips for leftovers. I hope you feel ready to create your own tasty casserole. Enjoy the cooking and share your results!

Savory Loaded Breakfast Casserole

A hearty breakfast casserole loaded with eggs, cheese, and vegetables.
Print Recipe Pin Recipe
Course Main Course
Cuisine American
Servings 8
Calories 300 kcal

Ingredients
  

  • 6 large eggs
  • 2 cups whole milk
  • 1 teaspoon sea salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 cup diced cooked potatoes
  • 1 cup cooked breakfast sausage
  • 1 cup diced mixed bell peppers
  • 1 cup diced onion
  • 1 cup shredded sharp cheddar cheese
  • 1/2 cup shredded mozzarella cheese
  • 1/4 cup chopped fresh parsley

Instructions
 

  • Start by preheating your oven to 375°F (190°C). While it’s heating up, lightly grease a 9x13 inch baking dish with cooking spray or butter.
  • In a large mixing bowl, crack the eggs and add the milk. Using a whisk, beat them together until you achieve a smooth and frothy mixture. Add the sea salt and freshly ground black pepper, whisking until the seasonings are combined.
  • Now incorporate the diced cooked potatoes, crumbled sausage, diced bell peppers, and diced onion into the egg mixture. Gently stir with a spatula or spoon to ensure that each ingredient is well-distributed throughout the eggs.
  • Carefully pour the egg and vegetable mixture into your greased baking dish. Spread the ingredients evenly across the surface using a spatula.
  • Generously sprinkle the shredded sharp cheddar and mozzarella cheese on top of the casserole.
  • Place the dish in the preheated oven and bake for 35-40 minutes until the eggs are firm and set, and the cheese has turned bubbly and golden brown.
  • Once baked to perfection, remove the casserole from the oven. Allow it to cool for about 5 minutes before slicing into squares.
  • For a finishing touch, garnish each serving with a sprinkle of chopped fresh parsley.

Notes

For an inviting breakfast spread, slice the casserole into squares and serve them on individual plates. Consider adding a side of fresh garden salad or sliced tomatoes for a refreshing contrast and extra nutrition.
Keyword breakfast, casserole, cheese, eggs