Trying to cut down on costs from breakfast runs or have a large gathering for breakfast? This breakfast casserole fits both bills– it feeds 8-10 and it can be frozen for later!
This breakfast casserole either proves that I’m efficient– or just lazy.
But wasn’t it Bill Gates who said he gets lazy people to do the hard jobs because they are the most efficient workers…? It was. I just googled it. 😉
Look, this recipe was originally from my breakfast burritos recipe. I never published the recipe because it was never where I wanted it to be. Sure, I thought it was delicious. But in reality, the potatoes were kinda bland, the eggs took forever to cook in the pan (due to there being so many of them), and all of this frozen into a soft taco shell always seemed to come out a bit soggy.
Whether I was running late or I just didn’t have time for breakfast for whatever reason, breakfast burritos became my staple.
Oh, did I mention they took a while to make? Like I said, they saved me my time (and my skin) in the mornings. But to actually make them, it could take between 1-2 hours from start to finish. It just wasn’t pleasurable.
So I took the same recipe for the innards of my breakfast burritos and put them in a casserole dish.
Thus, the eggy breakfast casserole was born. (Or at least my version!)
Like many of my recipes, the breakfast casserole’s time mostly lands in waiting for it to cook. This is a good thing, especially when you’re cooking for company. There is no doubt I love to cook. But when I have friends or family over, I want to be spending time with them.
Breakfast casserole is a delicious, no-fuss way to feed everyone. Just put the ingredients in the dish, put it in the oven, and you’re free to mingle with your guests until it’s time to pull it out of the oven.
Another good use for breakfast casserole is for freezer meals.
Maybe you’re like me and there are times you don’t have the time to sit down and have breakfast in the morning. Maybe you spend another $3-6 on your coffee run and just pick up a sandwich.
I’m here to tell you there is a better way, and it just takes a little planning.
Make the breakfast casserole as instructed. When it’s done, allow it to cool completely. Then, you may freeze it in a few ways:
- freeze it into squares so you can eat it with a fork or
- freeze it into slices so you can put it on toast or a soft taco shell, ergo making the easiest breakfast sandwich ever.
Welcome to bulk cooking!
And as always, to make this recipe lactose-free, be sure to use lactose-free cheese.
I used a very sharp Cabot cheese for the pictured recipe. I’m not sponsored by Cabot to say this, but it is quite a trusted cheese brand in the lactose intolerant community. And Cabot, if you’re listening, feel free to email me at workwithgem@fooddrinkslife.com to work something out. 😀
If you don’t have a problem with lactose, go for whatever you like! I really liked the recipe using Colby-Jack cheese as well.
What’s your go-to breakfast freezer meal? I always like to get new ideas! And if you do try the breakfast casserole, be sure to tag me @fooddrinkslife or use #fooddrinkslife; I always love to see what you dears are cooking up. 🙂
Cheers dears!
Gem
Egg and Sausage Breakfast Casserole
This breakfast casserole is easy to throw together, feeds a bunch of people, and the leftovers can get frozen. What’s not to love?
Yields: at least 8 servings
- 8 oz. breakfast sausage (about 6 links)
- 18 eggs
- 2 1/2 cups shredded cheddar or Colby-Jack cheese, divided
- 3/4 tsp. salt
- 3/4 tsp. pepper
- 2 1/2 cups Potatoes O'Brien mix, OR
- 2 cups potatoes, peeled and chopped
- 1/4 cup onion, finely chopped
- 1/4 cup bell pepper, any color, finely chopped
heat oven to 375⁰F (190⁰C). Spray a 9"x13" casserole dish with oil. Set an oven rack to one slot above the middle.
In a medium-sized bowl, beat together eggs, salt, pepper, Potatoes O'Brien, and 2 cups of cheese. Set aside.
If using sausage links, de-case them before use. Place 1/2" chunks of sausage around the bottom of the pan.
Pour the egg mixture into pan. Spread the remaining cheese on top.
Place pan in the oven for 30 minutes, then put rack up one more slot and bake another 10-15 minutes or until eggs are set. Allow to cool slightly before serving.
- Preparation time: 10 minutes
- Cook time: 30-50 minutes
- Total time: 40-60 minutes
