Description
Farmer’s Casserole brings back Sunday morning feels! This comforting breakfast bake, packed with savory sausage, eggs, and cheese, is simple and satisfying.
Ingredients
- Hearty Base:
- Russet Potatoes
- Large Eggs
- Savory Stars:
- Breakfast Sausage
- Onion
- Creamy Goodness:
- Sharp Cheddar Cheese
- Milk
- Flavor Boosters:
- Salt & Black Pepper
- Dried Thyme
Instructions
- Prep Your Potatoes:: First things first, get those potatoes ready. I like to scrub ’em clean, then dice them into small, bite-sized pieces. We’re talking half-inch cubes here. This is where I always get a little messy, potatoes flying everywhere! Once they’re diced, toss them into a bowl with a drizzle of olive oil, a good pinch of salt, and a sprinkle of pepper. You want them seasoned, really well, before they even hit the pan. This step is crucial for flavor, trust me.
- Sizzle that Sausage:: Next up, grab a large skillet and get it hot over medium heat. Crumble your breakfast sausage into the pan and break it up with a spoon as it cooks. You want it nicely browned and cooked through, no pink bits! This usually fills my kitchen with the most amazing smell, making my stomach rumble. Once it’s done, drain off any excess grease—nobody wants a greasy casserole, hon. Set the cooked sausage aside.
- Build the Farmer’s Casserole Layers:: Now for the fun part: assembly! Remember to grease your 9×13 inch baking dish, unlike my first attempt! Layer half of your seasoned diced potatoes evenly on the bottom. Then, sprinkle half of the cooked sausage over the potatoes. Follow that with a generous layer of about a third of your shredded cheddar cheese. Repeat these layers one more time: potatoes, sausage, then another third of the cheese. It’s like building a delicious, edible Jenga tower!
- Whisk the Egg Mixture:: In a large bowl, crack those beautiful eggs. Whisk them up with the whole milk, dried thyme, a good dash of salt, and plenty of black pepper. I always give it an extra whisk, making sure everything is really combined and a little frothy. This is where the magic happens, creating that creamy, custardy texture in your Farmer’s Casserole. Taste a tiny bit if you dare, just to check the seasoning!
- Pour and Top:: Carefully pour the egg mixture evenly over the layers in your baking dish. Give the dish a little shimmy-shake to make sure the liquid seeps down into all those nooks and crannies. Then, sprinkle the remaining cheddar cheese over the top. This last layer of cheese is going to get all golden and bubbly, which is, honestly, my favorite part. Sometimes I add a little extra cheese here, just because!
- Bake to Golden Perfection:: Pop that gorgeous Farmer’s Casserole into a preheated oven at 375°F (190°C) for about 45-55 minutes. You’re looking for a beautiful golden-brown top, and for the center to be set—no jiggles! If it starts browning too quickly, you can loosely tent it with foil. When it comes out, the kitchen smells heavenly, and it looks like a warm, inviting hug. Let it rest for 5-10 minutes before slicing; it helps everything set up beautifully.