Mornings are better with a delicious, easy breakfast. I love finding simple ways to make our first meal of the day special, especially when it involves warm, comforting breakfast casseroles. These dishes are perfect for feeding a crowd or just making meal prep easier for you during the week.
Today, I’m sharing two wonderful recipes that make mornings simple and tasty. We’ll look at a hearty hashbrown and egg casserole and a unique eggs benedict casserole. Get ready to enjoy some stress-free cooking!
Jump to Recipe:
Easy Egg and Hashbrown Casserole for Breakfast
This casserole combines fluffy eggs with crispy hashbrowns and cheese for a complete morning meal. It’s a simple, comforting dish that comes together without much fuss.
Key Ingredients & Tips
- Frozen Hashbrowns: You don’t need to thaw them first; they will bake up nicely and get crispy right from the freezer.
- Cheese Choice: Use shredded cheddar cheese or a blend like Colby Jack for the best gooey texture and a wonderful taste.
- Make Ahead: Assemble this casserole the night before and store it covered in the fridge. Bake it in the morning for an even quicker start to your day.
What You Need
- 1 (30 oz) bag frozen hashbrowns, shredded
- 1 lb breakfast sausage, cooked and drained
- 2 cups shredded cheddar cheese
- 12 large eggs
- 1/2 cup milk
- 1/2 tsp salt
- 1/4 tsp black pepper
⏱️ Time: 55 min🍽️ Yields: 8 servings
How to Make It
Step 1: Prep Oven and Pan
Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish. Spread the frozen hashbrowns evenly in the bottom of this prepared dish.
Step 2: Layer and Whisk
Sprinkle the cooked sausage and half of the shredded cheese over the hashbrowns. In a large bowl, whisk together the eggs, milk, salt, and pepper until they are well combined. Pour this egg mixture evenly over the hashbrowns and sausage. Top with the remaining cheese.
Step 3: Bake and Serve
Bake for 45-50 minutes, or until the eggs are set and the top is golden brown. Let it cool for a few minutes before you slice and serve it.
📝 Final Note
This casserole stores well in the refrigerator for up to 3 days. Reheat individual portions easily in the microwave.
Delicious Eggs Benedict Casserole for Brunch
Enjoy the classic tastes of Eggs Benedict in an easy casserole form. This dish features English muffins, ham, eggs, and a creamy hollandaise sauce for a special morning meal.
Key Ingredients & Tips
- English Muffins: Toast them slightly before adding them to the casserole. This helps them hold their texture better.
- Ham Options: Use Canadian bacon for a traditional taste, or regular diced deli ham works well too for an easier choice.
- Hollandaise Shortcut: You can use a store-bought hollandaise sauce mix or a jarred sauce to save a lot of time and effort.
What You Need
- 6 English muffins, torn into pieces
- 1 cup diced cooked ham or Canadian bacon
- 6 large eggs
- 1/2 cup milk
- 1/4 tsp salt
- Pinch of black pepper
- 1 (1 oz) package hollandaise sauce mix, prepared according to package directions
- Fresh chives, for garnish (optional)
⏱️ Time: 40 min🍽️ Yields: 6 servings
How to Make It
Step 1: Arrange and Whisk
Preheat your oven to 350°F (175°C). Lightly grease an 8×8 inch baking dish. Spread the torn English muffin pieces evenly in the bottom of the dish, then scatter the diced ham over them. In a bowl, whisk together the eggs, milk, salt, and pepper. Pour this mixture over the English muffins and ham.
Step 2: Bake the Casserole
Bake for 25-30 minutes, or until the eggs are fully set. While the casserole bakes, prepare your hollandaise sauce according to the package directions so it’s ready.
Step 3: Sauce and Serve
Once the casserole is cooked, remove it from the oven. Pour the prepared hollandaise sauce evenly over the top. Garnish with fresh chives if you like. Serve this delicious dish warm.
📝 Final Note
For an extra pop of color and a little extra flavor, sprinkle a bit of paprika over the hollandaise sauce before serving.
