When we say this is our best breakfast casserole, you’d better believe we mean it.
This dish hits all the right notes: meaty, starchy, and of course, cheesy!
This is pretty much the perfect breakfast in every single bite.
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Theeggsare bouncy and tender.
The addition ofhash brownsmakes this even more substantial, so that it is truly the perfect breakfast casserole.
Learn how to make our best breakfast casserole.
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Everyone will want seconds, and probably thirds.
Good thing it makes enough to feed a crowd.
This breakfast casserole can be assembled and refrigerated up to 24 hours ahead.
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Let it sit at room temperature while the oven preheats, then bake as directed.
For longer storage, bake and cool the casserole completely.
Wrap tightly and freeze for up to two months.
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Thaw overnight in the refrigerator, then reheat, covered, in a preheated 350oF oven until hot throughout.
Thaw overnight in the refrigerator if frozen.
Reheat, covered, in a preheated 350oF oven or in the microwave until hot throughout before serving.
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)pork breakfast sausage roll
1(8-oz.
Lightly coat a 13- x 9-inch baking dish with cooking spray.
Heat a large skillet over medium-high.
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Add sausage, and cook, stirring often to crumble, until browned, about 7 minutes.
Transfer to a paper towel-lined plate.
Do not wipe skillet clean.
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Transfer to plate with sausage.
Pour egg mixture over hashbrowns.
Press to fully submerge hash browns in an even layer.
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Let stand 15 to 20 minutes before serving.
Frequently Asked Questions
This casserole should be left out for no more than two hours while serving.
Reheat individual portions in the microwave or oven when ready to serve.
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If your casserole is dry, you may have added less half-and-half than called for, or overbaked it.
