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Everything Bagel Cheesy Hashbrown Egg Casserole

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Everything Bagel Cheesy Hashbrown Egg Casserole

Breakfast is often overlooked during the holidays and I totally get it. There’s last minute shopping to be done, presents to be wrapped, and usually a massive dinner feast being prepared. But this doesn’t mean we are skipping breakfast!

Enter: Everything Bagel Cheesy Hashbrown Egg Casserole with Homemade Pork Breakfast Sausage. An easy, protein packed, delicious way to serve a crowd with minimal effort. My family loves this homemade pork breakfast sausage that is also delicious formed into patties and served with your usual morning breakfast. Definitely a recipe to keep in your back pocket!

AUTHOR: broccyourbody

Everything Bagel Cheesy Hashbrown Egg Casserole

SERVES: 12

TIME: 1 1/2 Hours

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Ingredients

8 cups of bread cubes, I used everything bagels
4 cups frozen hash browns
2 cups cheddar cheese, shredded
1 pound pork breakfast sausage, recipe below
8 eggs, beaten
3 cups milk
1 teaspoon kosher salt
1/2 teaspoon pepper

Pork Breakfast Sausage:

1 lb ground pork
2 tablespoons fresh sage, chopped
1 tablespoon fresh thyme, chopped
1 teaspoon kosher salt
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon black pepper
1/4 tsp red chili flakes
Olive oil for cooking

Instructions

Preheat oven to 325 degrees. Grease a large casserole dish (I used a rectangular 4 qt dish). In a medium sized mixing bowl, combine all ingredients for pork sausage and cover. Refrigerate for at least 30 minutes, up to 1 day.
When you’re ready to cook, heat about a tablespoon of olive oil in a medium skillet. Add the pork and break it up with a meat masher or wooden spoon until browned and cooked through to 160 degrees F.
Arrange half of the bread cubes in the bottom of the dish, then add hash browns, cheese, and pork. Top with remaining bread. If making ahead of time, stop here until you’re ready to bake!
In a large mixing bowl, whisk the eggs, milk, salt and pepper together then evenly pour over the casserole.
Bake for 45 minutes then an additional 30 minutes at 375 or until there is no more liquid on top and a knife comes out clean through the center. You can broil for 2-3 min at the end if there’s a small liquid layer still. Cut into squares and serve!

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