Easy, delicious, and hearty breakfast casserole loaded with eggs, sausage, and potatoes. Perfect for a family brunch or meal-prep and can be made ahead.
1 pound ground pork
½ teaspoon thyme
½ teaspoon garlic powder
½ teaspoon onion powder
1 ½ teaspoons salt, divided
1 teaspoon pepper, divided
2 medium russet potatoes, diced
2 bell peppers, diced
1 small yellow onion, diced
1 ½ cup half-and-half
1 teaspoon baking powder
2 cups cheddar cheese, shredded
Fresh parsley, chopped (optional)
Add pork to large skillet and season with thyme, garlic powder, onion powder, 1 teaspoon salt, and ½ teaspoon pepper. Cook over medium-high heat about 5-7 minutes or until cooked through. Using a slotted spoon, remove pork from skillet and transfer to a plate, while leaving the fat drippings in the skillet.
Add potatoes, bell peppers and onions to the same skillet. Cook about 10 minutes until vegetables are tender. You should be able to insert a fork into the potatoes, but you also don’t want them falling apart. Set aside.
Preheat oven to 350° F.
Crack eggs into a large bowl and whisk together for a couple minutes. This makes the eggs fluffy, giving the casserole a good body. Whisk in half-and-half, baking powder, ½ teaspoon salt, and ½ teaspoon pepper. Stir in 1 cup shredded cheddar cheese, ground pork, and vegetables. (Optional: Set aside a small portion of ground pork and vegetables for sprinkling on the top – see notes).
Pour mixture into a 9x13” (or 3 quart) casserole dish.
Bake 35 minutes then sprinkle with remaining 1 cup of cheese (and any pork and vegetables you may have set aside) and bake an additional 10-15 minutes until cheese is melted and casserole is set and puffy.
Garnish with fresh parsley, slice, and serve!
To make ahead:
If you would like to prep the casserole the night before, I recommend cooking the pork and vegetables and storing them in an airtight container in the refrigerator until you’re ready to use them. When you’re ready, whisk together the egg mixture, and stir in pork, vegetables, and cheese. Bake as directed.
I kept aside about a ¼ cup or so of the pork and vegetables to sprinkle on top after the casserole had backed for 35 minutes. And, I mean ¼ cup total, NOT ¼ cup of each. Once the casserole has backed enough to hold the remaining pork and vegetables on the top, I first sprinkled the cheese all over then I sprinkled the pork and vegetables sort of down the center to make it look all pretty and sorts. Totally optional! I did it for the photo :)
Recipe by Modern Farmhouse Eats at http://www.modernfarmhouseeats.com/farmers-breakfast-casserole/