Description
A warm, hearty breakfast casserole filled with sausage, bacon, creamy cheese, and flavorful spices, perfect for weekend gatherings.
Ingredients
- 1 pound Pork Sausage (Substitute with turkey sausage for a lighter version.)
- 6 strips Bacon (Omit for a lighter dish or replace with a vegetarian sausage.)
- 8 ounces Cream Cheese (Ensure it’s softened for easier mixing.)
- 1 cup Sour Cream (Can be substituted with Greek yogurt.)
- 1 cup Whole Milk (Use non-dairy milk for lactose-free.)
- 8 large Eggs
- 2 cups Shredded Cheddar Cheese (Swap with pepper jack for a spicy kick.)
- 30 ounces Frozen Shredded Hash Browns (Ensure they are thawed and drained.)
- 1 packet Ranch Seasoning Mix (Opt for gluten-free blends.)
- 1 teaspoon Onion Powder (Adjust to taste.)
- 1 teaspoon Garlic Powder (Adjust to taste.)
- 1 teaspoon Salt (Adjust to taste.)
- 1 teaspoon Black Pepper (Adjust to taste.)
- 1 cup Bell Peppers (Choose your favorite varieties.)
- 1 cup Spinach (Use fresh or thawed frozen spinach, well-drained.)
- 1 cup Mushrooms (Sauté them beforehand.)
Instructions
- Preheat your oven to 350°F (175°C).
- In a large skillet, brown the pork sausage over medium heat and set aside. Cook the bacon until crispy, then chop.
- In a large mixing bowl, combine softened cream cheese, sour cream, and whole milk; mix until smooth. Add eggs and mix until fully incorporated.
- Stir in shredded cheddar cheese, cooked sausage, and bacon pieces. Add sautéed mushrooms, bell peppers, spinach, thawed hash browns, ranch seasoning, onion powder, garlic powder, salt, and pepper. Stir until combined.
- Grease a large baking dish and pour the mixture in, spreading evenly.
- Bake for 45-55 minutes until the top is golden and edges bubble. Check doneness with a toothpick.
- Allow the casserole to cool slightly before slicing and serving.
Notes
This dish can be prepared ahead of time and stored in the refrigerator. Great for using up leftover meats or vegetables!