Holiday Brunch Casserole
Total TimePrep: 20 min. + chilling Bake: 30 min. + standing
- 4 cups frozen shredded hash brown potatoes, thawed
- 1 pound bulk pork sausage, cooked and drained
- 1/2 pound bacon strips, cooked and crumbled
- 1 medium green pepper, chopped
- 1 green onion, chopped
- 2 cups shredded cheddar cheese, divided
- 4 large eggs
- 3 cups 2% milk
- 1 cup reduced-fat biscuit/baking mix
- 1/2 teaspoon salt
- In a large bowl, combine the first 5 ingredients; stir in 1 cup cheese. Transfer to a greased 13x9-in. baking dish.
- In another bowl, whisk eggs, milk, baking mix and salt until blended; pour over top. Sprinkle with remaining cheese. Refrigerate, covered, overnight.
- Preheat oven to 375°. Remove casserole from refrigerator while oven heats. Bake, uncovered, 30-35 minutes or until a knife inserted in the center comes out clean. Let stand 10 minutes before cutting.
Test Kitchen Tips
Nutrition Facts1 piece: 366 calories, 25g fat (11g saturated fat), 131mg cholesterol, 971mg sodium, 16g carbohydrate (4g sugars, 1g fiber), 19g protein.
Feb 29, 2020
Our family loves a hearty, comforting breakfast dish and this fits the bill. Love to serve this for a nice event, like the holidays. We used the "hot" versus mild bulk sausage. This turned out nice and fluffy for us. I did squeeze out potatoes before using.
Feb 27, 2020
My favorite recipe for company, delicious!
Jan 5, 2020
What a disappointment. I did exactly according to instructions and the dish after cooking for 1 hour it never thicken. Terrible
Dec 29, 2019
Fluffy, cheesy, moist, delicious, meaty, eggy, veggie goodness. Toast some English muffins, serve some ambrosia salad
Dec 27, 2019
This is the best overnight breakfast casserole I've ever made! - I did not cook hash browns ahead of time as others have commented. I thawed in refrigerator all day then squeezed all of the water out of the potatoes with paper towels before using. - I used Maple flavored sausage. - Used green and red bell pepper. Added the bell pepper and green onions to the sausage after no longer pink. Cooked until soft. - Used 3 or 4 green onions instead of 1. - Used 7 eggs instead of 4. - Added a few tablespoons of extra Bisquick because more eggs. Also, could not find reduced fat mix so used regular Bisquick. Not sure why they call for reduced fat mix. - Added 1 teaspoon of dry mustard. - Added pepper. I had to cook for an hour. Put aluminum foil on the casserole at about 40 minutes so the top wouldn't burn. Everyone will love this recipe!
Dec 24, 2019
Much love for this from our family. I like to add a can of diced Hatch green chiles as well. I do agree that sauteing is a good idea, as mentioned by waleskaj. I haven't tried doubling the eggs though. I wonder if you do this - what are anyone's thoughts of omitting baking mix?
Dec 22, 2019
Wonderful taste! No complaints. I do think the ingredient of reduced fat biscuit mix is amusing, amidst all the other ingredients, lol.
Dec 11, 2019
This is an awesome breakfast casserole. This is our traditional Christmas breakfast. We look forward to this every year. It is so delicious and easy to make. I use red pepper instead of green and saute all the potato, onion, peppers together first. I also add more that one green onion. Just use whatever onion you have on hand. I double the eggs and use 8. Keep it covered with foil until the last 10 minutes of baking, remove the foil and finish baking so the cheese doesn't get too browned. Wonderful breakfast and leftovers are great too.
Dec 10, 2019
I make a recipe just like this w/out the green peppers, I feel the peppers take over the casserole. We have it every Christmas breakfast LOVE IT!!
Sep 5, 2019
This is a delicious and super easy breakfast casserole! I love that you can make in the evnening and then finish it off real quick in the morning. It is a nice mix of textures. I happened to have cheddar biscuit mix on hand which added an extra fun little flavor to the dish.