Farmers Breakfast Casserole

Rachel Riesgraf

Easy, delicious, and hearty breakfast casserole loaded with eggs, sausage, and potatoes. Perfect for family brunch or meal-prep.

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Prep Time 10 mins

Cook Time 50 mins

Total Time 1 hr

Course Breakfast

Servings 8 servings

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.