Print

Easy Freezer-Friendly Breakfast Casserole Recipe for Busy Mornings

easy freezer-friendly breakfast casserole - featured image
Print Recipe

A quick and easy breakfast casserole perfect for busy mornings, made with eggs, cheese, sausage, and hash browns. This freezer-friendly recipe is ideal for meal prepping and can be customized to suit various dietary needs.

Ingredients

Scale
  • 8 large eggs, room temperature
  • 1 ½ cups whole milk or preferred dairy-free alternative
  • 1 cup small-curd cottage cheese
  • 1 ½ cups sharp cheddar cheese, shredded
  • ½ cup mozzarella cheese, shredded
  • 1 pound breakfast sausage, cooked and crumbled (or substitute with cooked bacon or plant-based sausage)
  • 2 cups frozen shredded hash browns, thawed
  • ½ cup finely chopped onion
  • ½ cup diced bell pepper (optional)
  • Garlic powder, salt, and pepper to taste
  • Cooking spray or butter for greasing the pan

Instructions

  1. Preheat your oven to 350°F (175°C). Grease your 9×13 inch casserole dish with cooking spray or butter to prevent sticking.
  2. Cook the sausage in a skillet over medium heat until browned and cooked through, breaking it up with a spatula. Drain excess grease and set aside.
  3. If using onion and bell pepper, add them to the skillet and cook for 3-4 minutes until softened.
  4. In a large bowl, whisk together the eggs, milk, and cottage cheese until well combined. Season with garlic powder, salt, and pepper to taste.
  5. Add the cooked sausage, sautéed veggies, thawed hash browns, cheddar, and mozzarella cheese into the egg mixture. Stir gently until evenly incorporated.
  6. Pour the mixture into the prepared casserole dish, spreading it evenly.
  7. Bake uncovered for 45-50 minutes until the casserole puffs up and turns golden brown on top. A knife or toothpick inserted in the center should come out mostly clean.
  8. Let the casserole rest for 15 minutes at room temperature before serving or freezing.
  9. To freeze, wrap tightly with foil and place in a freezer-safe bag or container.
  10. To reheat from frozen, bake at 350°F (175°C) for 60-70 minutes, covering with foil for the first 40 minutes to prevent over-browning.

Notes

Use room temperature eggs for fluffier texture. Drain cooked sausage well to avoid sogginess. Thaw and pat dry hash browns to prevent excess moisture. Cover casserole tightly when freezing to prevent freezer burn. Adjust seasoning carefully as sausage can be salty. If eggs aren’t fully set after baking, add 5-10 more minutes.

Nutrition

Keywords: breakfast casserole, freezer-friendly breakfast, easy breakfast, make-ahead breakfast, sausage casserole, cheesy breakfast bake, busy morning meals

Find it online: https://gleefulfork.com/easy-freezer-friendly-breakfast-casserole-recipe-for-busy-mornings/