Hey there! So, let me tell you about this Crack Breakfast Casserole that’s become quite the superstar at our family get-togethers. I remember the first time I made it, I was trying to impress my in-laws (you know how that goes). I was nervous, and of course, I managed to spill half the cheese on the floor. But guess what? They loved it. And now, it’s practically a tradition to bring this dish whenever the family is over for a long, lazy brunch.
Why You’ll Love This
I make this when I need something that’s low fuss but high impact (those mornings when coffee just doesn’t cut it). My family goes bonkers for this because it’s cheesy, savory, and honestly, who doesn’t love a good casserole? Plus, it’s one of those dishes where leftovers taste even better the next day (if there’s any left, that is!).
Ingredients
- 1 pound breakfast sausage (I sometimes use turkey sausage if I’m pretending to be healthy)
- 6 eggs (large ones, but hey, use what you got)
- 2 cups shredded cheddar cheese (my grandma swears by sharp cheddar, but any cheese will do)
- 1 cup milk (whole or 2%, but I use almond milk when I’m out)
- 1 package (about 30 oz) frozen hash browns (thawed—I learned that the hard way!)
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 teaspoon garlic powder (optional, but I think it’s a game-changer)
Directions
- First things first, preheat your oven to 350°F (175°C). See, that’s easy.
- Cook your sausage in a skillet over medium heat until it’s no longer pink. I usually sneak a taste here—shhh!
- In a big ol’ bowl, beat the eggs, then stir in the milk, cheese, salt, pepper, and garlic powder. Don’t worry if it looks a bit weird at this stage—it always does!
- Add your thawed hash browns and sausage to the bowl. Mix it all up like you’re making a big breakfast soup.
- Pour the mixture into a greased 9×13 inch baking dish. Pop it in the oven for about 40-45 minutes. It’s done when the top is golden and your kitchen smells like a dream.
Notes
After many attempts, I discovered that letting it sit for 5 minutes after baking makes serving a breeze. Also, if you use more cheese (who doesn’t love more cheese?), add a couple of extra minutes to the bake time.
Variations
I’ve tried adding sliced mushrooms and bell peppers, which was a hit. One time I tried tossing in broccoli… not so much. Oh well, live and learn!
Equipment
No fancy tools needed, just the basics. If you don’t have a baking dish, a deep skillet works too; just keep an eye on cooking time.
Storage Information
Keep leftovers in the fridge for up to three days—though honestly, in my house, it never lasts more than a day!
Serving Suggestions
I love serving this with a side of fresh fruit. My family insists on a drizzle of hot sauce, but you be the judge!
Pro Tips
I once tried rushing the sausage cooking step and regretted it because uncooked bits just don’t cut it. Also, make sure those hash browns are truly thawed.
FAQ
Can I use fresh potatoes instead of frozen hash browns? Sure thing, just shred them and maybe squeeze out some of that extra moisture first.
Is there a vegetarian version? You bet! Skip the sausage and throw in more veggies—spinach and more cheese works wonders.
Can I make this in advance? Definitely. Prep it the night before and bake in the morning. Easy peasy!