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.
I have such EXCITING news! On July 11th my brother and sister-in-law welcomed their second baby boy into the world. Silas is so tiny and so sweet, and I just want to give him auntie snuggles all day. Nieces and nephews are such a blessing, especially when you’re not quite ready for your own 😉
AND… that’s not the only baby news I have! One of my best friends and her husband (also a good friend) had their first baby 2 weeks ago! So much baby love in the air. I can’t wait to spoil little miss Palmer.
Being that my brother lives down the road from my parent’s farm, I came out to the farm for the weekend to meet Silas and spend time with my family. And when I’m out here, I like to spend as much time outside as possible. So, when computer work has to get done, it usually happens outside as well.
As I’m writing this recipe, I’m sitting on the front porch, sipping on peppermint tea, and watching the cows graze on pasture. Around me, the sun is shining, the wind is blowing, and the birds (and chickens) are chirping. It really is a beautiful morning.
I best not leave out the 5 hummingbirds that are currently fighting over the two hummingbird feeders that together have room for 10 to eat. I just don’t understand these teeny tiny birds. They literally come dive-bombing through the porch, so watch out!
Speaking of the farm, the name and the inspiration for this breakfast casserole came from, as you would guess, life on the farm.
Owning and operating a farm requires long, hard hours. You rise at 5 am and the day’s work usually ends around 8 pm, often times later. That means you need a hearty breakfast to fuel your day.
When I think of a hearty and nutritious breakfast, a few things come to mind. Meat, potatoes and eggs, and that’s exactly what’s in this breakfast casserole. Plus some peppers and onions for some added flavor and texture.
Though I named it a Farmers Breakfast Casserole, I suppose you could also call it a Breakfast Egg Bake or a Breakfast Egg Casserole. They all apply.
More inspiration for this breakfast casserole came from the fact that we just eat a crap ton of eggs on the farm. My dad loves eggs and we just so happen to have a lot of them. Our chickens lay like crazy during the summer.
Also, do you see how bright orange the yolks are in that photo above?! Those are farm fresh eggs from our 100% free-range chickens, which means they’re more nutritious for you! Our chickens literally have the freedom to roam wherever they please. You’ll even see them wandering down the road in search of insects, but they always come back.
When it comes to breakfast sausage, I always make my own at home. I’m just not a fan of store-bought breakfast sausage. To me, it tastes rubbery and fake. Plus, when you look at the ingredient list, there’s corn syrup and words I can’t pronounce.
To make homemade breakfast sausage, I use ground pork and add my own seasoning. It tastes so much better homemade. I PROMISE. And, it’s super easy!
If you’re looking to make your own homemade sausage patties, I have a super delicious recipe that everyone loves --> Maple Sage Breakfast Sausage. You can even make the patties ahead and freeze them!
Anyways, back to my breakfast casserole. It makes a big pan, which is perfect for feeding a big family or for meal-prep leftovers. But, if that isn’t your goal, then you can simply cut the recipe in half! But, be sure to adjust the bake time. About 35-40 minutes should do the trick.
Farmers Breakfast Casserole
- 1 pound ground pork
- ½ teaspoon ground thyme
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1 ½ teaspoons salt divided
- 1 teaspoon black pepper divided
- 2 medium russet potatoes diced
- 2 bell peppers diced
- 1 small yellow onion diced
- 12 eggs
- 1 ½ cups half-and-half
- 1 teaspoon baking powder
- 2 cups cheddar cheese grated
- fresh parsley chopped (optional)
- Add ground pork to a 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 the pork from the skillet and transfer to a plate, while leaving the fat drippings in the skillet.
- Add potatoes, bell peppers and onions to the same skillet. Cover and cook for about 10-15 minutes, stirring occasionally, until vegetables are tender. You should be able to insert a fork into the potatoes, but you also don’t want them falling apart. Once done, set aside.
- Preheat the oven to 350° F. and grease a 9x13 inch casserole dish.
- Crack the 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 the half-and-half, baking powder, ½ teaspoon salt, and ½ teaspoon pepper. Stir in 1 cup of cheddar cheese, ground pork, and vegetables. (Optional: Set aside a small portion of the ground pork and vegetables for sprinkling on the top).
- Pour egg mixture into the casserole dish and bake for 35 minutes. Then sprinkle with remaining 1 cup of cheese (and any pork and vegetables you may have set aside) and bake for 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, cook the pork and vegetables and store them in an airtight container in the refrigerator until the next day. When you’re ready, whisk together the egg mixture and mix in the pork, vegetables, and cheese. Bake as directed.
- I set aside about a ¼ cup total of the pork and vegetables to sprinkle on top after the casserole had backed for 35 minutes. This is totally optional. First sprinkle the cheese all over the casserole then the pork and vegetables, then continue to bake for 10-15 minutes or until the casserole is cooked through.