Everyone loves a good ! After all, they're easy to assemble and they serve a crowd—and that's especially true for this sausage breakfast casserole.

This baked dish is a favorite : It's layered with sausage, eggs, and a generous helping of cheese. Once the sausage is cooked and the eggs are whisked, thawed and shredded cheddar are folded in before the whole thing is baked in a . About an hour later, you have perfectly tender potatoes, fluffy eggs, and gloriously melty cheese. Prep this ahead of time for an easy breakfast. Just as fitting for a holiday brunch as it is for a weeknight breakfast for dinner, this dish makes up to 12 servings, so there's plenty to go around.

What's the difference between a breakfast casserole and a frittata?

While they're both delicious , breakfast casseroles and aren't exactly the same. To start, frittatas are generally cooked in an oven-safe skillet; they start on the stovetop and then, are transferred to the oven to finish cooking. Breakfast casseroles, however, are cooked completely in the oven. There's a difference in texture, too. A frittata's texture and taste is similar to an omelette whereas breakfast casseroles are a bit creamier thanks to the rich egg custard that's poured over all the toppings. Frittatas tend to consist of eggs, vegetables, and meat, while breakfast casseroles typically have all that plus something hearty like bread or potatoes.

Of course, don't forget the cheese!

What else can you add to sausage breakfast casserole?

Fresh veggies and herbs are always welcome additions to breakfast casseroles. Toss in some chopped onion in place of the scallions, throw in a handful of spinach for extra greens, or even fold in small bits of broccoli. Fresh herbs, such as chopped parsley, thyme, or chives, would be a delicious, bright addition to the casserole.

Why is my breakfast casserole soggy?

For any breakfast casserole involving eggs (most), you'll need to be semi-aware of the moisture content of the other ingredients going in. You can substitute all different types of vegetables—chopped yellow onion in place of green onion or small bits of broccoli instead of bell peppers—but cook them first.

And if you're deciding what  to include, you're best off with a low-moisture variety (not fresh mozzarella).

What do you serve with sausage breakfast casserole?

With a hearty combination of sausage, eggs, vegetables, and potatoes, this breakfast casserole can certainly stand alone. But for holiday or special occasion brunches when you want a full spread, a refreshing goes wonderfully with this breakfast casserole. And who could say no to a round of or ?

How long can this breakfast casserole be refrigerated before cooking? 

If you want to plan ahead, this casserole can be assembled, covered, and refrigerated for up to two days before baking.

(You'll still need to cook the sausage and peppers first.) Allow for about 30 minutes to take some of the chill off of the casserole before throwing it in the oven.

Should breakfast casseroles be covered when baking?

Yes, covering the casserole with foil while baking helps it heat through without drying out. This breakfast bake is covered for most of its baking time, then, the foil is removed, the casserole is sprinkled with cheese, and the oven is cranked up to 400 degrees Fahrenheit. The casserole bakes for about 15 more minutes until it is fully set, the cheese is melted, and the top is golden brown.

How long can egg and sausage casserole sit out?

Don't let this casserole sit out for more than two hours. If it's hot where you are (90 degrees or above), it shouldn't sit out more than 1 hour. When it's not being served, play it safe and stick the casserole in the fridge. 

How long does breakfast casserole last in the fridge?

Cooked, this casserole will stay good for up to four days when stored in the refrigerator. That means it's the perfect breakfast for  to enjoy throughout the week. Simply reheat individual portions in the microwave.

Butter or nonstick cooking spray

1 lb.

breakfast sausage, such as Jimmy Dean

1

red bell pepper, chopped

4

green onions, chopped, white and green parts divided

10

eggs

1 1/4 c.

heavy cream 

1 tbsp.

dijon mustard

2 tsp.

hot sauce (optional)

1 1/2 tsp.

salt

1 tsp.

black pepper

2 c.

shredded sharp cheddar cheese, divided

1

(30-oz.) package of frozen, shredded hash browns, thawed 

Step  1 Preheat the oven to 350°F. Grease a 13-by-9-inch (or other 3-quart) baking dish with butter or nonstick cooking spray. Step  2 Heat a large skillet over medium-high heat. Add the sausage, breaking it up into small pieces with a wooden spoon. Cook the meat until no pink pieces remain, 6 to 8 minutes. Add the bell pepper and white and light green parts of the green onion, and cook for 3 more minutes. Transfer the mixture to a plate to cool slightly. Step  3 Meanwhile, in a large bowl, whisk together the eggs, heavy cream, mustard, hot sauce, if using, salt, black pepper, and about one-half of the remaining green parts of the green onion. Gently fold 1 1/2 cups of cheese, the hash browns, and the sausage mixture into the egg mixture. Transfer the mixture to the baking dish and smooth it into an even layer. Step  4 Cover with aluminum foil and bake for 50 minutes. Remove the foil and top with the remaining 1/2 cup of cheese. Increase the oven temperature to 400°F and finish baking until the center of the casserole is set (not jiggly) and the top is slightly golden, 10 to 15 minutes more. Let rest for 10 minutes, top with the remaining green parts of the green onion, and serve.

Hector Manuel Sanchez

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