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If you’re anything like me, you’re going to love this cowboy breakfast casserole with bacon! It’s full of meat, packed with veggies, and is easy to make ahead for busy mornings! This easy breakfast casserole will feed a crowd!
I’m a sucker for a tasty casserole – after all, I was born and raised in the Midwest. Casseroles flow through my veins. 😉
We’ve got quite a few dinner time favorites, but breakfast casseroles are where it’s really at!
Who doesn’t love something warm and hearty to look forward to when they get out of bed? And this Cowboy Brunch Casserole feeds crowd!
Loaded with both sausage and bacon, this is hearty and filling. We make this for holiday mornings or anytime we have guests staying with us.
Holiday breakfast can be stressful when you’re hosting a bunch of guests, but casseroles like this help make it easy!
It’s perfect for preparing the night before, which means that you just wake up and pop it in the oven.
Serve this Cowboy Brunch Casserole alongside a green salad and some mimosas and you’re good. 🙂 Maybe throw in some oven roasted potatoes for good measure. The best waffle recipe ever is always good for brunch. Or be like me and go way overboard, serve 10 different dishes, and completely stress yourself out.
Ahhh, the magic of Christmas. 😉
Ingredient Notes:
Breakfast Meats – This recipe assumes you’ve already got some pre-cooked bacon and sausage on hand to toss into the casserole. Feel free to swap in diced ham or cooked chorizo.
Veggies – Potatoes, onions, and bell peppers add flavor and texture.
French Bread – The cubed pieces of bread will help soak up all the eggs and flavor in this casserole recipe!
Seasoning – Just some simple salt and pepper along with some red pepper flakes to spice things up a bit!
What Readers are Saying!
“As a cattle rancher, I give this recipe high marks…” – Mary W.
How to Make:
Mix: Start by whisking together the egg and milk in a large mixing bowl.
When those are well combined you can go ahead and add all of the remaining ingredients including the meat, vegetables, cheese, bread and seasonings to the mixing bowl and continue to stir together.
Chill: When you’ve got everything mixed together you can pour it into a greased 9×13 baking dish.
Cover the baking dish tightly with foil and leave it in the refrigerator for at least four hours before moving on to the final step. This gives the bread some time to soak up the eggs. We often make this the night before serving and keep it in the fridge overnight.
Bake: Bake, uncovered, for about 45 minutes at 350 degrees. It’s done when the top has turned golden brown and the eggs have set. That’s all there is to this easy Cowboy brunch casserole recipe!
FAQs:
Yes, it’ll last in the refrigerator for a couple of days. This recipe should also freeze well, for up to 3 months.
Absolutely! We often leave out the onions for picky eaters or sub ham for one of the breakfast meats. Feel free to get creative and add whatever you like to this dish.
MORE BREAKFAST CASSEROLE RECIPES!
- Amish Breakfast Casserole
- Tater Tot Breakfast Casserole
- Low Carb Breakfast Casserole
- Slow Cooker Breakfast Casserole
- Mexican Bagel Breakfast Casserole
Cowboy Brunch Casserole
Ingredients
- 6 large eggs beaten
- 2 cups milk
- 1 pound breakfast sausage cooked and crumbled
- 1 pound bacon fried and diced
- 6 slices French bread cubed
- 1 cup cheddar cheese
- 1 large potato peeled and diced
- 1 sweet onion diced
- 1 bell pepper diced
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon red pepper flakes
Instructions
- Add the eggs and milk to a large mixing bowl and whisk until well combined.
- Add the remaining ingredients to the bowl and stir to combine.
- Pour mixture into a greased 9×13 baking dish and cover tightly with foil. Place in the refrigerator overnight or for at least 4 hours.
- Bake uncovered in a 350 degree oven for 45 minutes or until the top is golden brown and the eggs are set. Let stand 10 minutes before cutting and serving.
Jolene says
This looks great! Can it be frozen? And if so, how longs to cook once it’s out? Thanks!! 🙂
Karly says
Hi Jolene! You can freeze this one! Freeze before baking for up to one night and then thaw overnight in the fridge before baking.
Dennis Pruitt says
It turned out great my family loved it
Shannon says
What kind of breakfast sausage do you use? Will definitely try this recipe.
Karly says
I normally buy the Jimmy Dean sausage.
SandiF says
Do you think this would work in a crockpot?
Karly says
Hmm, I’m really not sure. I’ve not tried it.
Candiss says
Hi! I made this for our Christmas breakfast and it was AMAZING. I’m curious. Do you think I could make this and freeze it? We have an abundance of eggs and I’m thinking this would be a great way to use some of them up 🙂 Thanks!
Karly says
Hi Candiss! I haven’t tried freezing this, but I think it would freeze beautifully. Most egg type casseroles do freeze well. 🙂
Jennifer says
I’m trying this this evening I didn’t let it set in the fridge and used frozen o’brien potatoes hoping it turns out ok?
Mary W says
As a cattle rancher, I give this recipe high marks. I would probably par boil or pre-cook the potato. If everything goes in cooked, except the eggs maybe I could cut down on the cooking time a little.
Laura says
Can I use cooked potato hash browns meats and veggies and mix it in or do you think it would over cook those ingredients?
Karly says
I haven’t tried this, but I do think they might be a bit overcooked.
Jeannie says
Hi I’m making this Christmas brunch, do I sauté the veggies?
Karly says
I do not, but be sure to dice them up fairly small so they get a chance to cook through.
Ramona Eadens says
Wonderful recipe! My girlfriends and husband loved it!!! Just the perfect amount of everything! Thank you
SuSu V says
I had company this weekend and made this exactly as instructed. I cooked it for 45 minutes and the potatoes weren’t cooked. I put it in the oven for an additional 20 minutes and they still weren’t completely cooked. I was very disappointed.
Karly says
I’m sorry this didn’t turn out for you. I wonder if your potatoes were cut larger than mine? I’ve never had an issue with it.
Kathryn Wood says
This was delicious. I only had four slices of French bread, I shredded my potato, and I skipped the bacon as a personal preference. My family liked it a lot. I let it bake for closer to 55 minutes. It was still a bit runny in the middle at 45. Maybe because of the lesser amount of bread? Or maybe because of the shredded potato. Shreds tend to weep more in my experience. In any case, it was perfect for our breakfast this morning. Thanks for a great recipe! I’m definitely keeping it in my food planner.
Karly says
So glad it turned out with the changes! Sounds delicious! 🙂
Stephanie says
How can you say 10 mins prep time? There are so many steps before you put it in the oven. Unless you buy pre chopped veggies and pre cooked bacon amd sausage there’s no way to do it all in 10 mins.
Karly says
The recipe is calling for all of those things to already be done…the ingredients are listed, for example, as sausage that’s already been cooked. I do that not to be misleading, but because otherwise the instructions list gets so long and overwhelming. It’s easier to just call for it in the ingredients.
Julie Correll says
Could you use the frozen hash browns instead and just defrost them first?
Karly says
I haven’t tried this, but I imagine it would work fine.
Gail says
Do you put this in the oven straight out of the fridge, or let it come to room temp first? Thanks!
Karly says
I put it in right from the fridge.
John meng says
How can you say ‘Total Time’ is 55 minutes when later in the recipe you say refrigerate 4 hours????? My wife started this recipe and learned halfway thru the process we had to create an entirely new dish.
Karly says
Sorry about that John! I’ve updated the recipe card to reflect the chill time.