Farmers Breakfast Casserole
Easy, delicious, and hearty breakfast casserole loaded with eggs, sausage, and potatoes. Perfect for family brunch or meal-prep.
Ingredients
- 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)
Instructions
- 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!
Notes
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.
Garnishing:
- 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.
Nutritional information is automatically calculated by a third party software and is only an estimate, not a guarantee. This information is provided as courtesy, and you are solely responsible for all decisions related to your health.
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