Fully Loaded Breakfast Casserole Recipes

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.

CROCK-POT FULLY LOADED BREAKFAST CASSEROLE RECIPE

Steps:

• Spray the insert of a 6 quart or larger slow cooker OR a 3.5 quart casserole slow cooker with non-stick cooking spray and set aside.
• Dice bacon and cook it in a large frying pan until it is crisp and drain it on a plate lined with paper towels, set aside.
• Pour off bacon fat from pan (save it, if that is your thing).
• To the same pan add the diced onions, red bell pepper and breakfast sausage.
• Cook and crumble the sausage until it is fully cooked and no longer pink and the onions are translucent.
• In a bowl scramble 6 eggs seasoning with salt and pepper to taste (I do about 1/4 tsp pepper and just a pinch of Kosher salt)
• Add the frozen diced potato hash browns, bacon, sausage mixture to the slow cooker.
• Add 2 cups shredded cheese and pour the scrambled eggs in.
• Give everything a stir and then flatten out evenly in the slow cooker.
• Top with remainder 1 cup cheese.
• Cover and cook on LOW for 4 hours or on HIGH for 2 hours.

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

LOADED TATER TOT BAKE

Steps:

• Preheat oven to 350°. In a large skillet, heat oil over medium heat. Add onion; cook and stir until tender, 2-3 minutes. Add Canadian bacon; cook until lightly browned, 1-2 minutes, stirring occasionally. Remove from heat. , Line bottom of a greased 11x7-in. baking dish with Tater Tots; top with Canadian bacon mixture. In a large bowl, whisk eggs, sour cream, cream and seasonings until blended. Stir in cheese; pour over top. Bake, uncovered, until golden brown, 35-40 minutes.