Description
Cheesy Crack Breakfast Casserole for addictive mornings! Layers of savory goodness, easy to prep, perfect for any crowd. So good!
Ingredients
Scale
- Hearty Base:
- 1 (30 oz) bag frozen diced potatoes (like O’Brien style)
- 1 lb breakfast sausage
- 1/2 cup diced onion (optional)
- 1/2 cup diced bell pepper (optional)
- Creamy Binding:
- 8 large eggs
- 1 1/2 cups whole milk
- 1/2 cup sour cream
- 2 cups shredded sharp cheddar cheese, divided
- Flavor Boosters:
- 1 tsp onion powder
- 1 tsp garlic powder
- 1/2 tsp smoked paprika
- 1 tsp salt
- 1/2 tsp black pepper
- Garnish & Make It Special:
- 2 tbsp fresh chives, chopped (optional)
- Hot sauce, for serving (optional)
Instructions
- Prep Your Pan & Potatoes:: First things first, get your oven preheating to 375°F (190°C). Then, grab a 9×13 inch baking dish and give it a good spray with cooking spray. Trust me, you do *not* want this beautiful casserole sticking! Spread those frozen diced potatoes evenly across the bottom of the dish. I usually try to get them in a single layer, or as close as possible, so they bake up nicely and get a little crispy on the edges. This is where the magic begins, honestly, setting up that hearty base.
- Brown the Sausage & Veggies:: In a large skillet over medium-high heat, crumble and cook your breakfast sausage until it’s nicely browned and no longer pink. I always break it up with a spoon as it cooks, making sure there are no big chunks. Once it’s done, drain off most of the grease, but leave a little bit for flavor, you know? Now, if you’re feeling fancy, you can toss in some diced onions and bell peppers with the sausage at this stage; they’ll soften up beautifully and add even more depth to this amazing Crack Breakfast Casserole. Scoop that savory sausage mixture right over your potatoes in the baking dish.
- Whisk Up the Creamy Goodness:: In a big bowl, whisk together your eggs, whole milk, and sour cream until it’s all smooth and well combined. This is your creamy binding, so make sure it’s really mixed! Stir in the onion powder, garlic powder, smoked paprika, a good pinch of salt, and some fresh black pepper. I always give it a taste here, just a tiny bit on my finger, to make sure the seasonings are right. You want that savory punch! This mixture is going to make the casserole so wonderfully fluffy and moist.
- Layer the Cheese & Pour:: Sprinkle about half of your shredded cheddar cheese evenly over the sausage and potatoes in the baking dish. Oh, I love this part, watching that cheese fall! Then, carefully pour your egg mixture over everything, making sure it gets into all the nooks and crannies. Gently give the dish a little shake to help the liquid settle. Finish by sprinkling the remaining cheddar cheese over the top. This top layer of cheese is going to get all bubbly and golden, which is just the best.
- Bake Until Golden:: Pop that beautiful dish into your preheated oven. Bake for about 45-55 minutes, or until the casserole is set in the center and the cheese on top is bubbly and golden brown. I usually check it around the 40-minute mark; if the cheese is browning too quickly, I’ll loosely cover it with foil for the rest of the baking time. You want the eggs to be cooked through, not jiggly, but also not overcooked and rubbery. The smell filling your kitchen right now? That’s pure morning happiness, I swear.
- Rest & Serve:: Once it’s out of the oven, don’t rush it! Let the Crack Breakfast Casserole rest for 5-10 minutes. This little resting period helps everything set up properly, making it easier to slice and serve. Trust me, it’s hard to wait, but it’s worth it for cleaner pieces. Garnish with fresh chives, if you’re using them, and maybe a dash of your favorite hot sauce. Slice it up and serve warm. Get ready for some happy faces at the table!