Real Recipes From Real Home Cooks ®

breakfast casserole

Recipe by
Francine Lizotte
Surrey South, BC

Colorful, cheesy and delicious, this is a great recipe to have on hand when you have company over or hosting a brunch.

yield 8 servings
prep time 15 Min
cook time 1 Hr
method Bake

Ingredients For breakfast casserole

  • 2 to 3 md
    russet potatoes, peeled and cut into pieces
  • 6 lg
    free-run eggs
  • 1/2 c
    whole milk
  • 1 tsp
    italian seasoning
  • 1/2 tsp
    dried rosemary
  • 1/4 tsp
    ground himalayan sea salt, or to taste and divided
  • 1/4 tsp
    freshly ground black pepper, or to taste and divided (i always use mixed peppercorns)
  • 1 lb
    hot italian sausage, casing removed
  • 1 c
    white onions, chopped
  • 1/2 c
    red peppers, chopped
  • 1/2 c
    poblano peppers (substitute green bell peppers), chopped
  • 3 c
    button mushrooms, washed and sliced
  • 2 lg
    cloves garlic, pressed
  • 2 1/2 c
    sharp cheddar cheese, shredded and divided
  • 1/8 tsp
    sweet paprika

How To Make breakfast casserole

  • 1
    Preheat oven at 375º and generously grease a 3-quart dish; set aside.
  • 2
    Using either a box grater or a food processor, shred the potatoes. Drop them on a clean dish towel, gather the corners, hold the top tightly and squeeze it firmly to remove the excess moisture.
  • 3
    Transfer the shredded potatoes to a microwave-safe bowl and cover tightly with cling film.
  • 4
    Cook in the microwave for 2 minutes on High. Remove the bowl from the microwave, lift the plastic wrap, stir very well and return the bowl back to the microwave for another 2 minutes. Repeat these steps until they’ve been cooked for a total time of 8 minutes.
  • 5
    Meanwhile, add milk to eggs as well as Italian seasoning, rosemary, salt and black pepper. Beat the ingredients very well and set aside.
  • 6
    After being cooked for 8 minutes, stir the potatoes, cover again with the cling film so they don’t dry out and let it sit while we start cooking the other ingredients.
  • 7
    In a large skillet over medium heat, add hot Italian sausage and cook until brown, about 7 to 8 minutes, breaking the meat into small pieces. Transfer it to a bowl using a slotted spoon and set aside.
  • 8
    To the skillet, add red peppers and green peppers; sauté for 3 minutes, stirring constantly.
  • 9
    Add mushrooms, stir and season with salt and black pepper; cook for 5 minutes. To this, add pressed garlic and sauté for only one minute.
  • 10
    Remove from the heat and transfer the veggies to the meat. Add the shredded potatoes and stir to combine. Add 2 cups of cheese and give a good stir before adding the egg mixture; stir to coat.
  • 11
    Spoon the mixture into the prepared 3-quart baking dish and level it out with a spatula. Sprinkle the remaining ½ cup of Cheddar cheese evenly on top as well as sweet paprika.
  • 12
    Cover tightly with foil and at this point, the dish can be stored in the fridge for the next morning or transferred to the preheated oven.
  • 13
    Bake for 30 minutes. When the half an hour is up, uncover and return the dish for another 15 minutes or until a cake tester inserted in the center comes out clean.
  • 14
    Remove from the heat and let it rest for 10 minutes before serving.
  • 15
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  • 16
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