Description
This Hearty & Easy Breakfast Casserole is a savory, protein-packed classic that’s perfect for feeding a crowd at breakfast or brunch. With crisp bacon, flavorful sausage, sautéed veggies, hash brown potatoes, spinach, creamy cottage cheese, and plenty of cheddar, it’s a delicious and satisfying make-ahead meal. Bake it until golden and set for a crowd-pleaser that’s simple, tasty, and convenient.
Ingredients
Units
Scale
Meats
- 1 lb (16-ounces) thick-cut bacon, chopped
- 1 lb (16-ounces) breakfast sausage
Vegetables & Seasonings
- 1 red bell pepper, chopped
- 1/2 medium yellow onion, chopped
- 1 tablespoon garlic paste
- 1 (5-ounce) bag fresh baby spinach
- 1 tablespoon Creole Cajun seasoning (plus more to taste)
- Kosher salt & fresh ground black pepper, to taste
- Sliced scallions, for garnish (optional)
Dairy & Eggs
- 12 large eggs
- 1 (16-ounce) container cottage cheese
- 1/4 cup half and half
- 1 cup shredded cheddar cheese, divided (preferably hand-grated)
- Sour cream, for garnish/serving (optional)
Other
- 2 cups refrigerated diced potatoes
- Nonstick spray, for greasing pan
Instructions
- Prepare the Baking Dish: Preheat your oven to 375°F. Coat a 9×13-inch baking dish with nonstick spray to prevent sticking and set aside.
- Crisp the Bacon: In a large deep skillet or Dutch oven over medium-high heat, add the chopped bacon. Stir occasionally as it cooks, breaking it up into smaller pieces, and cook until golden and crisp, about 10-15 minutes. With a slotted utensil, transfer the bacon to a paper towel-lined plate. Carefully pour out most of the rendered fat, leaving about 2 tablespoons in the skillet for flavor.
- Brown the Sausage: To the same skillet with reserved bacon fat, add the breakfast sausage. Using a wooden utensil, break the sausage into crumbles and cook until browned and lightly crisp, about 3-4 minutes.
- Sauté the Veggies: Add chopped bell pepper and onion to the skillet, stirring to combine with the sausage. Sauté until the veggies are softened and starting to turn golden, about 3-4 minutes. If the pan looks dry, add 1-2 teaspoons of the reserved bacon fat if needed. Add the garlic paste and stir, cooking for 1 minute until fragrant.
- Add Spinach and Season: Toss in the fresh spinach and cook, stirring, until well wilted and reduced in volume. Season the mixture with Cajun seasoning, and stir thoroughly to combine flavors. Add the reserved crisp bacon back into the pan, combine well, and remove the skillet from heat.
- Blend the Egg Mixture: In a high-speed blender, add the eggs, cottage cheese, half and half, and salt and pepper to taste. Blend the mixture until smooth and fully combined, then set aside.
- Assemble the Casserole: Spread the diced potatoes evenly in the prepared baking dish. Sprinkle some Cajun seasoning and use your hands to toss and coat potatoes. Spread a small portion of the shredded cheddar cheese over the potatoes. Layer the sausage, veggie, and bacon mixture evenly on top, followed by pouring over the egg mixture. Sprinkle the remaining cheddar cheese evenly on top.
- Bake: Place the assembled casserole in the preheated oven and bake for 25-35 minutes, or until the casserole is mostly set with slightly crisp edges and a barely jiggly center.
- Cool and Set: Remove casserole from the oven and let it cool and set before slicing, about 15-20 minutes. This helps the casserole hold its shape when serving.
- Serve: Slice the casserole into squares and, if desired, garnish each serving with fresh scallions and a dollop of sour cream. Enjoy!
Notes
- To freeze leftovers, ensure casserole is cooled to room temperature. Wrap portions tightly in foil, then place in a freezer-safe container for up to 2 months.
- To reheat, thaw overnight in the refrigerator. Bake at 300°F for 15-20 minutes or microwave until warmed through.
- For the best cheese texture, hand-grate the cheddar rather than using pre-shredded.
- This recipe can be made ahead and refrigerated overnight before baking the next morning.
Nutrition
- Serving Size: 1/12 of casserole
- Calories: 375
- Sugar: 2g
- Sodium: 820mg
- Fat: 26g
- Saturated Fat: 10g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 1g
- Protein: 22g
- Cholesterol: 245mg
