Now that the weather is getting colder, and the sun rises a little bit later, I have been on the hunt for more (make ahead) breakfast casserole recipes. Why? Well because, not only are the kiddos, and I eating a good homemade meal, but our family can usually get more than one breakfast out of them.

Cook once, eat twice. Now that sounds like a win win to me!

Feature Image Mikhail Nilov

It’s funny where life can lead you on the journey toward living more simply. And, when it comes to cooking, I’ve grown more and more interested in scratch made food. At first that meant cooking more homemade meals, and sourcing the best ingredients from the grocery store.

Lately, it’s been cooking traditional, old fashioned recipes with simple ingredients. In the future, I’m hoping to perfect my scratch cooking skills, and take it one step further by sourcing a majority of the ingredients right here from our homestead, Spotted Rooster Farm.

I decided to add this breakfast casserole to the menu during my latest meal planning session. There are a handful of recipes the girls love but honestly, I have grown tired of making the same thing on repeat. I mean, it’s great to be on auto-pilot sometimes but other days I need the adventure of trying something new.

So, I threw aside my standard French toast bake and breakfast pizza! And set out on a new culinary adventure (lol).

I adapted this recipe from one I read on Taste of Home which can be found right here.

BREAKFAST CASSEROLE INGREDIENTS

1 pound sliced bacon, diced

1 medium sweet onion, diced

6 large eggs, lightly beaten

32 oz frozen shredded hash browns, thawed

Cheddar + Mozzarella Cheese, to taste (I used about a ½ -¾ cup of each)

¾ cup heavy cream

1-2 tablespoons of Herbs de Provence

Garlic Powder, to taste

Salt + Pepper, to taste

1 tsp of Extra Virgin Olive Oil or Coconut Oil

DIRECTIONS

Pssst… I forgot to take a picture of this breakfast casserole before scooping some out for myself. So, I only have this close up to share, hehe!

Preheat the oven to 400 degrees. Line a baking sheet with parchment paper. Then, add bacon slices.

While the oven is preheating, chop your onions. Place onions in a small ramekin, with 1 tsp (or less) of your oil of choice. Then, place the ramekin on top of the baking sheet, along with your bacon. Place bacon in the oven, then cook for 20 minutes. Flip at halfway point, and give onions a mix.

Scramble 6 eggs in a small bowl. Add a splash of heavy cream, garlic powder, salt and pepper, and Herbs de Provence. Set aside.

Grease a 13×9 casserole dish. Add thawed hash browns, egg mixture, heavy cream, cheeses, and bacon. Mix well.

Add more cheese and spices if necessary. Then, bake at 350 degrees, uncovered for 30-40 minutes.

Let the breakfast casserole rest for 10 minutes.
Serve and enjoy!

Make Ahead Breakfast Casserole

A delicious make ahead meal using simple breakfast ingredients!

Print Recipe

Ingredients

1 lb sliced bacon
1 medium sweet onion
6 large eggs
32 oz frozen shredded hash browns, thawed
Cheddar + Mozzarella Cheese, to taste I used about a ½ -¾ cup of each
3/4 cup heavy cream
1-2 tbsp Herbs de Provence
Garlic Powder to taste
Salt + Pepper to taste
1 tsp oil of choice I typically use EVOO/ Coconut Oil

Instructions

Preheat the oven to 400 degrees. Line a baking sheet with parchment paper. Then, add bacon slices.
While the oven is preheating, chop your onions. Place onions in a small ramekin, with 1 tsp (or less) of your oil of choice. Then, place the ramekin on top of the baking sheet, along with your bacon. Place bacon in the oven, then cook for 20 minutes. Flip at halfway point, and give onions a mix.
Scramble 6 eggs in a small bowl. Add a splash of heavy cream, garlic powder, salt and pepper, and Herbs de Provence. Set aside.
Grease a 13x9 casserole dish. Add thawed hash browns, egg mixture, heavy cream, cheeses, and bacon. Mix well.
Add more cheese and spices if necessary. Then, bake at 350 degrees, uncovered for 30-40 minutes.
Let the breakfast casserole rest for 10 minutes.
Serve and enjoy!