Description
A delicious breakfast casserole featuring layers of eggs, meats, cheese, and vegetables, perfect for busy mornings or special gatherings.
Ingredients
- 1 pound Beef Breakfast Sausage
- 6 strips Bacon, chopped
- 8 ounces Cream Cheese, softened
- 1 cup Sour Cream
- 1 cup Whole Milk
- 8 large Eggs
- 2 cups Shredded Cheddar Cheese
- 30 ounces Frozen Shredded Hash Browns, thawed and drained
- 1 packet Ranch Seasoning Mix
- 1 teaspoon Onion Powder
- 1 teaspoon Garlic Powder
- 1 teaspoon Salt
- 1 teaspoon Black Pepper
- 1 cup Diced Bell Peppers
- 1 cup Fresh or Thawed Spinach, well-drained
Instructions
- Thaw hash browns. Preheat oven to 375°F (190°C). Generously grease a 9×13-inch baking dish.
- Cook crumbled beef breakfast sausage and chopped bacon in a skillet until browned; drain excess grease. Separately, sauté diced bell peppers and drained spinach for 3-5 minutes until softened.
- Press the thawed and drained hash browns evenly into the bottom of the prepared baking dish to form a compact layer.
- In a large bowl, whisk together eggs, whole milk, softened cream cheese, and sour cream until smooth. Stir in ranch seasoning mix, onion powder, garlic powder, salt, and black pepper until well combined.
- Layer the cooked beef sausage, bacon, sautéed bell peppers, and spinach over the hash brown base. Sprinkle 1.5 cups of the shredded cheddar cheese over these layers.
- Carefully pour the egg mixture evenly over the casserole layers. Sprinkle the remaining 0.5 cup of shredded cheddar cheese over the top.
- Cover the dish loosely with foil and bake for 30 minutes. Remove foil and bake for another 25-35 minutes, or until the eggs are completely set and the top is golden brown.
- Let the casserole rest for 10-15 minutes before slicing and serving. Garnish with fresh chives or green onions if desired.
Notes
For added flavor, consider using different types of cheese or vegetables. You can prepare the casserole the night before to save time in the morning.