Description
A hearty breakfast casserole with a delicious blend of meat, cheese, and eggs, perfect for busy mornings or special gatherings.
Ingredients
- 1 pound Pork Sausage (or turkey/vegetarian sausage)
- 6 slices Bacon (omit or reduce for a lighter version)
- 8 ounces Cream Cheese (softened)
- 1 cup Sour Cream (or Greek yogurt)
- 1 cup Whole Milk (or dairy-free option)
- 12 large Eggs (or flax eggs)
- 2 cups Shredded Cheddar Cheese (or pepper jack/Monterey jack)
- 30 ounces Frozen Shredded Hash Browns (thawed and drained)
- 1 packet Dry Ranch Seasoning Mix (gluten-free if needed)
- 1 teaspoon Onion Powder
- 1 teaspoon Garlic Powder
- to taste Salt
- to taste Pepper
- 1 cup Diced Bell Peppers
- 1 cup Spinach (fresh or frozen, thawed and drained)
- 1 cup Mushrooms (sautéed)
Instructions
- Preheat your oven to 350°F (175°C).
- In a large skillet, cook the pork sausage and bacon over medium heat until browned. Drain excess grease.
- In a large bowl, blend the softened cream cheese and sour cream until smooth.
- Add eggs and milk to the bowl and mix well until fully combined.
- Stir in the thawed hash browns, cooked sausage, and bacon mixture.
- Add in the ranch seasoning, onion powder, and garlic powder. Mix all ingredients together.
- Season with salt and pepper to taste.
- Fold in the diced bell peppers, spinach, and mushrooms.
- Pour the mixture into a greased 9×13 inch baking dish.
- Sprinkle the shredded cheddar cheese evenly over the top.
- Bake in the preheated oven for 45-55 minutes or until golden and set in the middle.
- Let it rest for a few minutes before cutting into pieces.
Notes
Store leftovers tightly covered in the fridge for up to 3-4 days, or freeze for 2-3 months. Reheat in the oven or microwave.