Fully Loaded Cheesy Breakfast Casserole Recipes

CHEESY AMISH BREAKFAST CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Heat a large skillet over medium-high heat; cook and stir bacon and onion until bacon is evenly browned, about 10 minutes. Drain. Transfer bacon and onion to a large bowl. Stir in potatoes, eggs, Cheddar cheese, cottage cheese, and Swiss cheese. Pour mixture into prepared baking dish.
• Bake in preheated oven until eggs are set and cheese is melted, 45 to 50 minutes. Let stand 10 minutes before cutting and serving.

LOADED BAKED EGG CASSEROLE + VIDEO

Steps:

• Preheat oven to 375°F. Grease insides of a 9x13-inch baking pan with non-stick cooking spray.
• In a large skillet over medium heat, cook the sausage until browned, crumbling it with a spatula as it cooks.
• Add potatoes, sausage, bacon and cheese to the casserole dish. Toss to combine.
• In a large bowl combine eggs, milk, garlic, salt and pepper. Whisk until completely combined. Pour the egg mixture over the hash brown mixture.
• Bake for 35-40 minutes until a knife inserted in the center comes out clean.

FULLY LOADED BREAKFAST CASSEROLE

Steps:

• 1. preheat oven to 400' grease or butter large casserole dish
• 2. grease or spray a large baking sheet, place hash browns on sheet bake until golden and crispy about 20 - 25 minutes
• 3. In a large pan or skillet brown sausage to a crumble , drain off grease (and save) place sausage in large bowl add creme cheese and blend well add 1 cup shredded cheese -mix- set aside, in same pan add 1/2 of the butter-melt- add ham and onions cook until onions are translucent, remove from pan add to sausage mixture, add remaining butter-melt- add beaten eggs - scramble- add to sausage mixture
• 4. Clean pan, add drippings back to pan about 4 tablespoons (if you dont want to use drippings, you can use butter to replace ) in a small bowl mix flour and salt together, when pan is hot add flour mixture and stir until flour is browned, add milk slowly and reduce heat to low, continue stirring cook until mixture makes a thickened gravy, remove from heat.
• 5. when hash browns are done place on bottom of casserole dish,Turn oven down to 350' With remaining ingredients in bowl use a large spoon or spatula mix all ingredients together except gravy...add salt and pepper to taste preference, mix, add gravy a little a time just enough for mixture to be creamy, pour into casserole dish top with remaining shredded cheese. Bake until mixture is bubbly and brown..Enjoy

FULLY LOADED CHEESY BREAKFAST CASSEROLE

Steps:

• DIRECTIONS Preheat oven to 375°F. Butter 9x13-inch baking pan. In large skillet over medium heat, cook sausage until browned, crumbling it with a spatula as it cooks. Add hash browns, sausage, bacon and cheese to casserole dish. Toss to combine. In large bowl combine eggs, milk, garlic, salt and pepper. Whisk until completely combined. Pour egg mixture over hash brown mixture. Bake for 35-40 minutes until a knife inserted in the center comes out clean. To Make Ahead: Refrigerate overnight. Allow casserole to sit on counter for about 30 minutes before baking.

THE BEST LOADED HASHBROWN CASSEROLE

Steps:

• Preheat oven to 350F. Spray 11x7 baking dish with nonstick cooking spray.
• In a large bowl, combine hash browns, half of the bacon and cheese, cream of mushroom/chicken soup, sour cream, and butter. Mix well and spread evenly into baking dish.
• Bake 50-55 minutes or until potatoes are tender. Top with remaining bacon and cheese and return to oven to bake for an additional 5 minutes or until cheese is melted.
• Remove from oven and top with green onions. Serve and enjoy!

LOADED OVERNIGHT BREAKFAST CASSEROLE

Steps:

• Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes. Remove from heat and let cool slightly, about 5 minutes. Transfer to a large bowl.
• Add hash browns, ham, Monterey Jack cheese, dry mustard, and onion powder to sausage; mix to combine. Pour loosely into a greased 9x13-inch baking pan. Whisk eggs, evaporated milk, half-and-half, salt, and pepper together in a large bowl. Pour evenly over the hash brown mixture, cover with aluminum foil, and refrigerate, 8 hours to overnight.
• Pull from the refrigerator 30 minutes prior to cooking. Add Cheddar cheese and recover.
• Preheat the oven to 350 degrees F (175 degrees C).
• Cook in the preheated oven for 45 minutes. Remove foil and continue to cook, uncovered, until cheese is bubbly, 15 to 20 minutes more. Let stand for 10 minutes to firm up before serving.