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A delicious breakfast casserole with sausage, cheese, peppers, and chives, perfect for meal prep breakfast ideas recipes.

Breakfast Ideas Recipes Meal Prep That Actually Tastes Great

This recipe offers a delicious and convenient solution for busy mornings. Prepare a flavorful breakfast bake that can be enjoyed throughout the week, making meal prep simple and satisfying.
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Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Cooling Time 30 minutes
Total Time 2 hours 5 minutes
Servings: 12 servings
Course: Breakfast
Calories: 231
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Egg Bake
  • 1 bag frozen shredded hash browns 20-ounce
  • 4 tablespoons butter, melted or avocado oil for dairy-free
  • 1 lb ground breakfast sausage
  • 1 medium red bell pepper, diced about 3/4 cup
  • 1 medium green bell pepper, diced about 3/4 cup
  • 5 green onion, ends trimmed and sliced thinly about 1/2 cup
  • 10 large eggs, whisked
  • 1 1/2 cups shredded cheddar or monterey jack cheese omit for dairy-free
  • 1/2 cup milk of choice non-dairy unsweetened milk for dairy-free
  • 1/2 cup plain Greek yogurt or sour cream omit for dairy-free
  • 1/2 teaspoon fine salt
  • 1/4 teaspoon black pepper
For Homemade Sausage (Optional)
  • 1 pound ground turkey or pork
  • 1 teaspoon garlic powder
  • 1/2 teaspoon dried fennel
  • 1 teaspoon Italian seasoning
  • 1 pinch cayenne
  • 1/2 teaspoon fine salt
  • 1/4 teaspoon black pepper

Equipment

  • 9x13 inch casserole dish
  • Large skillet
  • Large bowl

Method
 

  1. Preheat your oven to 400℉. Spray a 9x13 inch casserole dish with non-stick cooking spray.
  2. Add the hash browns to the prepared baking dish. Pour the melted butter over the hash browns and toss to coat. Spread the hash browns evenly and bake for 35-40 minutes, or until they start to crisp and the edges turn golden brown.
  3. While the hash browns bake, brown the ground sausage in a large skillet over medium-high heat. Add the diced bell peppers and sliced green onions to the skillet with the sausage. Continue to cook until the sausage is no longer pink. Drain any excess liquid and set aside.
  4. In a large bowl, whisk together the eggs, shredded cheese, milk of choice, Greek yogurt or sour cream, salt, and pepper.
  5. Remove the hash browns from the oven. Evenly top the hash browns with the cooked sausage, pepper, and onion mixture.
  6. Pour the egg mixture evenly over the contents in the baking dish.
  7. Bake for 35-45 minutes, or until the center is cooked through. If the edges start to brown too quickly, cover the dish with foil. Baking time may vary depending on your dish. Begin checking for doneness around the 30-minute mark.
  8. Store any leftovers in an airtight container in the refrigerator for up to 4 days, or in the freezer for up to 3 months.

Nutrition

Calories: 231kcalCarbohydrates: 8gProtein: 18gFat: 14gSaturated Fat: 6gCholesterol: 196mgSodium: 530mgFiber: 2gSugar: 2g

Notes

For overnight preparation, follow the recipe through step 5. Allow the hash browns and sausage mixture to cool for at least 30 minutes before adding the egg mixture. Once cooled, pour the egg mixture over the hash browns and sausage mixture, cover, and refrigerate overnight. When ready to bake, remove the dish from the refrigerator, uncover, and proceed with step 7. You may need to add an additional 5 minutes to the baking time. Alternatively, to ensure the dish is cool enough, you can wait to pour the eggs into the dish until just before baking. Store the egg mixture, covered, in the fridge overnight. When ready to make the egg bake, simply pour the egg mixture over the hash browns and sausage and bake.

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