Meat Lovers Breakfast Casserole
This hearty breakfast casserole combines three breakfast protein powerhouses—bacon, sausage, and ham—into one magnificent make-ahead dish that's perfect for weekend brunches or holiday gatherings. Loaded with savory meats, fluffy eggs, and melted cheese, this crowd-pleaser delivers that classic comfort food experience while providing substantial protein to fuel your day.
Equipment
- 9x13-inch Baking Dish
- Large Skillet
- Mixing Bowls
Ingredients
Egg Mixture
- 8 large eggs
- 1 cup heavy cream substitute half-and-half or whole milk for a lighter version
- 1 tsp dried mustard powder
- salt and freshly ground black pepper to taste
Meats
- 1 pound breakfast sausage browned and drained
- 8 slices bacon cooked crisp and crumbled
- 1 cup ham diced (use leftover holiday ham or quality deli ham)
Vegetables & Cheese
- 1 small onion diced and sautéed until translucent
- 1 red bell pepper diced and sautéed (optional)
- 3 green onions thinly sliced (reserve some for garnish)
- 2 cloves garlic minced
- 2 cups shredded cheddar cheese divided (try pepper jack for a spicy kick)
Base (choose one)
- 4 cups day-old bread cubed
- 4 cups frozen hash browns thawed and excess moisture squeezed out
Instructions
- If not already prepared, brown the sausage in a large skillet over medium heat until no longer pink, breaking it into crumbles as it cooks. Transfer to a paper towel-lined plate to drain excess fat.
- In the same skillet, cook your bacon until crisp, then drain and crumble. Alternatively, bake bacon on a wire rack over a baking sheet at 400°F for 15-20 minutes for perfectly crisp bacon.
- Using about 1 tablespoon of the remaining bacon fat, sauté the diced onion and bell pepper over medium heat until softened, about 5-6 minutes. Add the minced garlic during the last minute of cooking, stirring frequently to prevent burning.
- In a large bowl, whisk together the eggs and cream until well combined. Add the dried mustard powder, salt, and pepper.
- Grease a 9x13 inch baking dish with butter or cooking spray. If using bread, spread the cubed pieces evenly in the bottom of the dish. If using hash browns, spread them in an even layer.
- Sprinkle half of the cheese over the base, followed by all the meats (sausage, bacon, and ham) and sautéed vegetables.
- Pour the egg mixture evenly over everything, then top with the remaining cheese and sliced green onions.
- For immediate baking: Preheat your oven to 350°F and bake for 45-50 minutes until the center is set and the top is golden brown.For make-ahead preparation: Cover and refrigerate overnight. When ready to bake, remove from the refrigerator 30 minutes before baking, then bake at 350°F for 45-50 minutes.
- Allow the casserole to rest for 10 minutes before serving. This crucial step lets the eggs finish setting and makes for cleaner slices.
- Garnish with reserved green onions, a dollop of sour cream, or a sprinkle of hot sauce if desired.
Notes
This casserole is incredibly versatile - customize with your favorite cheeses, add seasonal vegetables, or adjust the meat ratio to suit your preferences.
For a healthier version: Substitute turkey bacon, chicken sausage, and lean ham; use 4 whole eggs plus 8 egg whites; replace heavy cream with unsweetened almond milk or 2% milk; add extra vegetables like spinach, mushrooms, or zucchini; use reduced-fat cheese.
Leftovers can be refrigerated for up to 4 days or frozen in individual portions for up to 2 months.
Nutrition
Calories: 385kcalCarbohydrates: 10gProtein: 24gFat: 28gSodium: 750mgFiber: 1g
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