Real Recipes From Real Home Cooks ®

pantry breakfast casserole

(5 ratings)
Blue Ribbon Recipe by
Rhonda Cox
Conowingo, MD

I made this on Sunday for brunch and was able to take a small slice to work for breakfast each day this week. Reheats in the microwave in just 1 minute.

Blue Ribbon Recipe

A fantastic breakfast casserole that's easy to throw together. There are so many textures and flavors in this super cheesy casserole. Potatoes and sausage make this hearty. The egg and a healthy amount of cheese bakes and holds everything together. Onion and red bell pepper add a pop of sweetness compared to the other savory ingredients. Serve this for a lazy Sunday morning breakfast. It's an easy holiday breakfast too.

— The Test Kitchen @kitchencrew
(5 ratings)
yield 6 -8
prep time 30 Min
cook time 45 Min
method Bake

Ingredients For pantry breakfast casserole

  • 8
    large eggs
  • 1 lb
    breakfast sausage
  • 1
    red bell pepper
  • 1
    medium yellow onion
  • 16 oz
    shredded mozzarella cheese
  • 1/2 c
    cream or milk
  • 2 1/2 c
    shredded potatoes (hash browns)
  • salt
  • black pepper
  • 2 Tbsp
    fresh parsley (for garnish)

How To Make pantry breakfast casserole

  • Sausage, onion, and red bell pepper in a skillet.
    Cook sausage, onion, and red bell pepper in a skillet on the stovetop over med/med-high heat until the sausage is browned and veggies are cooked. Season with a little salt and pepper. Remove from heat.
  • Hash browns cooking in a skillet.
    In another skillet, cook hash brown (shredded potatoes) as listed on the package. If you are using fresh potatoes that you have shredded, add 2 Tbsp of vegetable oil to the hot skillet and add potatoes. Spread out potatoes so that they cover the bottom of the skillet. Let them cook until crispy then flip over and crisp up the other side. Remove from heat.
  • Whisking eggs and cream.
    In a medium bowl, crack the 8 eggs into the bowl. Add the cream or milk and a little salt and pepper. Beat with a fork until light and fluffy.
  • Hash browns in the bottom of a baking dish.
    Spray a 9"x13" baking pan with non-stick butter-flavored cooking spray. Spread cooked hash brown potatoes over the bottom of the baking dish.
  • Sausage and veggies over the potatoes.
    Next, add the sausage and veggies over the top of the potatoes.
  • Sprinkling mozzarella over the mixture.
    Sprinkle 1/2 of the mozzarella cheese over the sausage and veggies.
  • Pouring eggs over the mixture.
    Pour the egg mixture over the top of the casserole.
  • More cheese sprinkled on the eggs.
    Then add the remaining mozzarella cheese. Sprinkle fresh parsley over the top of the casserole.
  • Breakfast casserole baking in the oven.
    Bake at 375 for 30-45 minutes until knife inserted comes out clean (casserole will look "set" and edges will be slightly browned and pulling away from edges of baking pan/dish).
  • Slice of cheesy Pantry Breakfast Casserole on a plate.
    Let casserole stand for 5-10 minutes. Then cut into 9 pieces. I served this with fresh sliced summer tomatoes.