Ready for easy morning meals? I’ve got two amazing breakfast casserole recipes for you today. These ideas are perfect for busy mornings or feeding a crowd without a lot of fuss. You’ll love how simple they are to put together.
I love making these ahead of time. It means I can relax and enjoy my coffee, knowing a warm, satisfying breakfast is just a bake away. Let’s get cooking!
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Sausage Egg Cream Cheese Hashbrown Breakfast Casserole: Your New Morning Favorite
This breakfast casserole combines the best parts of a full morning meal into one dish. It’s cheesy, has lots of flavor, and is really simple to make for any day.
Key Ingredients & Tips for this Hashbrown Casserole
- Frozen Hashbrowns: Using frozen hashbrowns makes prep super fast. No need to thaw them first, just layer them in.
- Cream Cheese: This adds a rich, creamy texture and a delicious tang that makes the casserole special and extra satisfying.
- Make Ahead: You can put this whole casserole together the night before. Just cover it and bake it fresh in the morning.
What You Need for the Hashbrown Casserole
- 1 lb ground breakfast sausage, cooked and drained
- 1 (30 oz) bag frozen hashbrowns, thawed
- 8 large eggs
- 1/2 cup milk
- 4 oz cream cheese, softened and cubed
- 1 cup shredded cheddar cheese
- Salt and black pepper to taste
⏱️ Time: Prep 20 min, Cook 45 min🍽️ Yields: 8 servings
How to Make the Hashbrown Breakfast Casserole
Step 1: Get Ready to Bake
Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish. Lay the thawed hashbrowns evenly on the bottom of the dish to form a base.
Step 2: Mix Everything Together
In a big bowl, whisk the eggs and milk together until they are well combined. Stir in the cooked sausage, the softened cream cheese cubes, shredded cheddar, salt, and pepper. Pour this whole mixture over the hashbrowns in your prepared dish.
Step 3: Bake and Serve Warm
Bake for 40-45 minutes, or until the casserole is set in the middle and golden brown on top. Let it sit for a few minutes before you cut and serve. This helps it hold its shape.
📝 Final Note on Storage
Store any leftovers of this hashbrown breakfast casserole in an airtight container in the fridge for up to 3 days. It warms up well in the microwave or oven.
Sausage Pancake Breakfast Casserole: Sweet and Easy Breakfast Bake
This recipe brings sweet and savory together in a fun breakfast bake. It uses ready-made pancakes, making it super quick to prepare. It’s a real crowd-pleaser for any breakfast or brunch.
Key Ingredients & Tips for this Pancake Casserole
- Frozen Pancakes: Using store-bought frozen pancakes saves a lot of time. Just cut them into smaller pieces before adding them to the dish.
- Maple Syrup: A little bit of real maple syrup in the egg mixture adds a wonderful sweet touch that balances the sausage perfectly.
- Overnight Prep: You can assemble this pancake casserole the night before. Cover and keep it in the fridge, then just pop it in the oven in the morning.
What You Need for the Pancake Casserole
- 1 lb ground breakfast sausage, cooked and drained
- 12 frozen pancakes, cut into quarters
- 8 large eggs
- 1 cup milk
- 1/4 cup maple syrup, plus more for serving
- 1 cup shredded cheddar cheese (optional, for a less sweet option)
- A pinch of salt
⏱️ Time: Prep 15 min, Cook 35 min🍽️ Yields: 6-8 servings
How to Make the Pancake Breakfast Casserole
Step 1: Prep the Baking Dish
Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish. Spread the cut pancake pieces evenly over the bottom of the dish to create a fluffy layer.
Step 2: Mix and Pour Ingredients
In a large bowl, whisk the eggs, milk, maple syrup, and a pinch of salt until everything is well combined. Stir in the cooked sausage and shredded cheese if you are using it. Pour this mixture evenly over the pancakes in the baking dish.
Step 3: Bake and Serve
Bake for 30-35 minutes, or until the egg mixture is set and the casserole is golden brown. Serve hot with extra maple syrup on the side for an added sweet touch.
📝 Final Note on Leftovers
This casserole is best served fresh. Leftovers can be kept in the fridge for up to 2 days, but please note the pancakes might get a bit soft after reheating.
