This Meatlovers Breakfast Casserole Recipe is a family favorite! Breakfast on the weekend we try to have one morning that we do a big one at home, with soccer season going on it’s one of the few family meals we have.
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Right now, it’s that time of year we reflect on where the year went. Now, this past week it was just Michael and me at home, so we decided why not have a weekday brunch. He has missed quite a few due to soccer games and being at his dad’s house so we whipped up a Meatlovers Breakfast Casserole to eat for a brunch. I have to say, as the kids get older, I love cooking with them!!
Meatlovers Breakfast Casserole Ingredients:
- Bacon
- Shredded Hashbrowns– I used frozen hashbrowns to make this, but you can also make homemade hashbrowns to make this with. We were going for easy this day.
- Sausage Ropes
- Eggs
- Cheese– I love to use Mexican three cheese in this recipe, but any shredded cheese variety will work in this recipe.
- Green Onion
- Olive Oil
- Salt
- Pepper
How To Make Meatlovers Breakfast Casserole:
In a large frying pan, warm up about 2 tablespoons of olive oil and preheat your oven to 350 degrees.
Place your hash browns in your frying pan with warmed oil and start to cook them up.
Salt and pepper the hashbrowns to taste as well.
Chop up your sausage and your bacon into smaller pieces!
In a separate frying pan start to fry up your bacon and your sausage on low heat.
Spray a casserole pan with a nonstick spray.
Now I used an 8×8 Pyrex glass pan, I love these pans because you can see the food cooking but also the handles!! The lids also come in handy for storage of leftovers as well. My kids can easily grab the pans out of the oven using oven gloves.
Once your hash browns are cooked, dump them into the casserole pan.
Once the bacon and the sausage are cooked up, layer them on top of the hash browns in the casserole pan.
Beat together your eggs and pour over the meat and the hashbrowns.
Top the casserole with cheese.
Bake for about 25-30 minutes until the eggs are done!
Michael had to keep checking the status of the Meatlovers Breakfast Casserole and couldn’t wait for it to be done!! I mean, look at that cheesy, meaty goodness cooking!!!
Have you made a breakfast casserole before?? What do you put on yours??
Other Amazing Breakfasts To Check out
Making breakfast or brunch on the weekends is one of my family’s favorites! Be sure to check out these filling breakfast recipes.
- Sausage Biscuit Roll-Ups
- Crock Pot Cinnamon Rolls
- Meatlovers Breakfast Casserole
- 2 Ingredient Doughnuts
- Instant Pot Egg Bites
- Breakfast Tater Tot Casserole
- Cinnamon Roll Casserole
- Breakfast Skillet
- Pancake Muffins
- Casserole Pancakes
Meatlovers Breakfast Casserole
Ingredients
- ¼ Pound Thick Cut Bacon
- 15 ounce Frozen Shredded Hashbrowns
- 7 ounce Sausage Rope
- 8 Eggs
- Shredded Cheese
- Green Onion
- Olive Oil
- Salt
- Pepper
Instructions
-
In a large frying pan warm up about 2 Tablespoon of olive oil and preheat your oven to 350 degrees.
-
Place your hash browns in your frying pan with warmed oil and start to cook them up.
-
Salt and pepper the hashbrowns to taste as well.
-
Chop up your sausage and your bacon into smaller pieces!
-
In a separate frying pan start to fry up your bacon and your sausage on low heat.
-
Once your hash browns are cooked dump them into the casserole pan.
-
Once your hash browns are cooked dump them in the casserole pan
-
Once the bacon and the sausage are both cooked up layer them on top of the hash browns in the casserole pan.
-
Beat together your eggs and pour over the meat and the hashbrowns.
-
Top the casserole with cheese.
-
Bake for about 25-30 minutes until the eggs are done!
Jay says
This looks so good!
Connie says
I make a similar version but just with sausage. Now I’ll add bacon! I don’t precook the hash browns. Then I cook it for about an hour while we open gifts on Christmas morning. It usually is made up the day before and refrigerated overnight, ready to go in the morning. Thanks so much for this great recipe.
Jenny says
I wish I was that organized around the holidays to throw it together the night before!! (I’ll admit my downfalls) I will have to remember this for when we do it when we go out of town, would be perfect to throw in our cooler for a hotel oven the next day!! Especially when we are traveling for soccer!
Christine says
I love this recipe, because i reminds me of one I make thats very similar. I have one that se hashbrowns as a sort of pie crust. Yours sounds like it is just as good but quicker….which I love!
Lisa Silfwerbrand says
Mmm… that looks yummy! Now you have made me want breakfast foods for dinner;) I don’t cook very often but I think I could actually handle this one. = Pinned and shared.
Billie Rowell says
This sounds delicious! I would have to make it without bacon for my son because he’s this weird non-bacon eating alien.
Larann says
Hi. Making the casserole but never could find where you add the onion n cheese. I went ahead and before the hash browns finished cooking I added the scallion ( green onion) and added the cheese on top of the eggs before cooking. Anxious to see how it turns out, it looks delicious .
Larann ?