This hearty breakfast casserole is a great addition to a brunch table, or a filling breakfast for everyday.
It has no bread, for those who dislike bread in egg casseroles! 🙂 (I like bread in breakfast casserole, by the way, but that’s beside the point.)
Years ago, my aunt made a delicious breakfast casserole for a family reunion. I did not get her recipe, but I did recreate the recipe for myself.
How to make the breakfast casserole
First, you put a layer of frozen hash browns in a casserole dish. They can be shredded, diced… use whatever kind you like. I like the ones with added peppers and onions.
Next, add a layer of scrambled eggs.
Then, spread some leftover Country Gravy on the eggs.
Finally, spread shredded cheddar cheese generously over the gravy.
Bake the breakfast casserole for 30-40 minutes, or until cheese is melted.
Time-saving tips for casserole
You can scramble the eggs the night before and keep them in the fridge till morning.
If you are making a large batch, (or don’t mind leftovers) you can buy large cans of sausage gravy at Sam’s Club. It is ready to go and actually pretty good! Really a time-saver.
You could also throw in some jalapeños or a layer of diced, sautéed peppers & onions on top of the potatoes for some extra flavor.
Amounts are flexible. You can use more or less of any ingredient. Make it your own!
Hearty Breakfast Casserole
- 2 cups frozen hash browns
- 12 eggs, scrambled with 1 tsp salt
- 2 cups gravy
- 2 cups cheddar cheese, shredded
- Preheat oven to 400.
- Scramble eggs with 1 tsp salt. Set aside.
- Spray 2-qt baking dish with cooking spray.
- Add hash browns to baking dish.
- Place scrambled eggs on top of hash browns.
- Spread gravy over eggs.
- Add cheese on top and cover.
- Bake at 400 for 30-40 minutes.
Here’s the link for the casserole dish I used for this recipe:
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