Breakfast Casserole Recipe by Duckerella
Breakfast Casserole Cooking Instructions 1 hour 15 minutes 1 Set the oven to 350 degrees Fahrenheit. Pull all the ingredients out (mis en place!) so cooking can be done smoothly. Ingredients are listed in order of use. Spray the 9x13 pan or whatever dish you’re cooking in. 2 If you prefer a more cooked flavor/texture to the hash browns (potatoes/tator tots, etc) like I do, I actually set this up ahead of everything else. Place in the oven and cook until all other ingredients are ready. 3 Combine eggs and milk, whisking until homogeneous. Add salt, pepper, Italian seasoning and steak seasoning. Or any other seasonings you prefer! Set aside. 4 Clean and prep the veggies for cooking. Roughly looking for small to medium dice (1/4 - 1/2 inch pieces). See pictures of cooking mushrooms, bell peppers and onions below for visual reference. 5 Brown the sausage. I prefer maple sausage, as it gives so much extra flavor! Plus, turkey maple sausage is also great if you want a healthier option. Lightly salt and pepper the sausage, I also use some onion powder. Once cooked, drain most of the fat, leaving some to cook the mushrooms. Sprinkle some garlic powder and steak seasoning on the mushrooms. Add some olive oil (or preferred cooking oil) if needed and sauté until cooked. 6 Optional step. Can leave these raw like the tomatoes* Drizzle oil in the same pan, and lightly cook the onion and bell pepper. As seen in the pictures, any color of bell pepper works, whatever your preference! I use 1-1 1/2 bell peppers total depending on the size. I like twice as much as the onion. I also use sweet onions for preference. 7 Once everything else is cooked, pull the hash browns out of the oven. Pile on the ingredients, using half the cheese. Spread out and mix until everything looks evenly incorporated throughout the dish. 8 Do a final whisk on the egg mixture and pour over everything else. Sprinkle on the remainder of the cheese. 9 Cook for 55-65 minutes. Allow to cool, eat and enjoy! Can be kept in the fridge for up to 4 days, freezer up to 4 months. 1 Set the oven to 350 degrees Fahrenheit. Pull all the ingredients out (mis en place!) so cooking can be done smoothly. Ingredients are listed in order of use. Spray the 9x13 pan or whatever dish you’re cooking in. 1 Set the oven to 350 degrees Fahrenheit. Pull all the ingredients out (mis en place!) so cooking can be done smoothly. Ingredients are listed in order of use. Spray the 9x13 pan or whatever dish you’re cooking in. 2 If you prefer a more cooked flavor/texture to the hash browns (potatoes/tator tots, etc) like I do, I actually set this up ahead of everything else. Place in the oven and cook until all other ingredients are ready. 2 If you prefer a more cooked flavor/texture to the hash browns (potatoes/tator tots, etc) like I do, I actually set this up ahead of everything else. Place in the oven and cook until all other ingredients are ready. 3 Combine eggs and milk, whisking until homogeneous. Add salt, pepper, Italian seasoning and steak seasoning. Or any other seasonings you prefer! Set aside. 3 Combine eggs and milk, whisking until homogeneous. Add salt, pepper, Italian seasoning and steak seasoning. Or any other seasonings you prefer! Set aside. 4 Clean and prep the veggies for cooking. Roughly looking for small to medium dice (1/4 - 1/2 inch pieces). See pictures of cooking mushrooms, bell peppers and onions below for visual reference. 4 Clean and prep the veggies for cooking. Roughly looking for small to medium dice (1/4 - 1/2 inch pieces). See pictures of cooking mushrooms, bell peppers and onions below for visual reference. 5 Brown the sausage. I prefer maple sausage, as it gives so much extra flavor! Plus, turkey maple sausage is also great if you want a healthier option. Lightly salt and pepper the sausage, I also use some onion powder. Once cooked, drain most of the fat, leaving some to cook the mushrooms. Sprinkle some garlic powder and steak seasoning on the mushrooms. Add some olive oil (or preferred cooking oil) if needed and sauté until cooked. 5 Brown the sausage. I prefer maple sausage, as it gives so much extra flavor! Plus, turkey maple sausage is also great if you want a healthier option. Lightly salt and pepper the sausage, I also use some onion powder. Once cooked, drain most of the fat, leaving some to cook the mushrooms. Sprinkle some garlic powder and steak seasoning on the mushrooms. Add some olive oil (or preferred cooking oil) if needed and sauté until cooked. 6 Optional step. Can leave these raw like the tomatoes* Drizzle oil in the same pan, and lightly cook the onion and bell pepper. As seen in the pictures, any color of bell pepper works, whatever your preference! I use 1-1 1/2 bell peppers total depending on the size. I like twice as much as the onion. I also use sweet onions for preference. 6 Optional step. Can leave these raw like the tomatoes* Drizzle oil in the same pan, and lightly cook the onion and bell pepper. As seen in the pictures, any color of bell pepper works, whatever your preference! I use 1-1 1/2 bell peppers total depending on the size. I like twice as much as the onion. I also use sweet onions for preference. 7 Once everything else is cooked, pull the hash browns out of the oven. Pile on the ingredients, using half the cheese. Spread out and mix until everything looks evenly incorporated throughout the dish. 7 Once everything else is cooked, pull the hash browns out of the oven. Pile on the ingredients, using half the cheese. Spread out and mix until everything looks evenly incorporated throughout the dish. 8 Do a final whisk on the egg mixture and pour over everything else. Sprinkle on the remainder of the cheese. 8 Do a final whisk on the egg mixture and pour over everything else. Sprinkle on the remainder of the cheese. 9 Cook for 55-65 minutes. Allow to cool, eat and enjoy! Can be kept in the fridge for up to 4 days, freezer up to 4 months. 9 Cook for 55-65 minutes. Allow to cool, eat and enjoy! Can be kept in the fridge for up to 4 days, freezer up to 4 months. 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