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Breakfast Casserole with Bacon and Sausage

Breakfast Casserole with Bacon and Sausage

Ingredients

  • 1 tablespoon olive oil

  • 1 pound (500 g) diced bacon, chopped (or uncooked sausages, casings removed)

  • 10 large eggs

  • 1 cup milk (half and half or heavy cream)

  • 1/2 cup heavy cream (or thickened cream)

  • 1 teaspoon garlic powder

  • Salt to season

  • Fresh cracked black pepper

  • 2 Roma tomatoes seeded and chopped

  • 1 onion diced

  • 1 green bell pepper seeded and chopped

  • 1 cup shredded white Cheddar

  • 28 oz (800 g) shredded hash browns, frozen

  • 1/2 cup shredded mozzarella cheese


Hollandaise Sauce


  • 3 large egg yolks

  • 1/4 teaspoon salt

  • Pinch of cracked black pepper

  • 1 tablespoon fresh lemon juice* (adjust to your taste preference)

  • 1/2 cup unsalted butter (4 oz | 125 g)

Loaded with green bell peppers, Roma tomatoes and onions, breakfast casserole is so easy to make and perfect for the holidays! There’s nothing easier than throwing all of your ingredients in a baking dish and have the oven work its magic.

Instructions

Preheat oven to 350°F (175°C). Lightly grease an 8x12-inch baking dish with nonstick oil spray.



Add the onion and cook until soft (about 3 minutes).Heat the oil in a large skillet or pan over medium heat. Add the bacon or sausage meat and cook until crispy or browned (about 8 minutes -- if using sausage, break up the meat with the tip of a wooden spoon).

In a large bowl, whisk together eggs, milk, cream and garlic powder in a large bowl. Season generously with salt and pepper. Mix in the bacon (or sausages) and onions, tomatoes, bell peppers and cheddar cheese.



Add a layer of hash browns to the base of the dish. Pour the egg mixture over the hash browns. Top with the mozzarella. Bake until eggs are cooked through (about 45 to 50 minutes).



Serve warm with an easy to make hollandaise sauce!



Hollandaise Sauce



Combine eggs yolks, salt, pepper and lemon juice in a blender jug.



Alternatively: Melt the butter in a small saucepan until beginning to foam.Microwave the butter in a microwave safe bowl in 20 second increments until completely melted and hot to the touch.



Cover the blender with a lid and blend the yolk mixture at high speed for 3 seconds.



With the blender still running, uncover (or take out the middle plastic piece from the lid) and slowly pour the hot melted butter in a thin stream.



The sauce will begin to thicken with half of the butter blended in.



Taste test and season with a little extra salt and pepper, if needed.



NOTES



*Substitute lemon juice for white vinegar.



Recipe and image courtesy of Breakfast Casserole with Bacon or Sausage - Cafe Delites

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