Best Brunch Casserole
  • Alaina Hinkle

Best Brunch Casserole

I am loving this quick go to breakfast casserole that can easily be vegetarian or breakfast meat friendly :) There are a couple KEY ingredients to this casserole-- that would be Everything But Bagel Seasoning & Alexia potato puffs (with roasted garlic & cracked pepper)--- they can easily be found in the freezer at the grocery store!

I have made this A LOT these past couple months and it is SO good I have brought it to my best friends Bridal Shower I threw & also my daughter Ainsley's second birthday. At both I made the meat & vegetarian, and every time I had people ask me for the recipe. So here it is! Just in time for Easter Sunday. You will be the hit of the day!

Ingredients for both casseroles:

12 eggs

1 cup Whole Milk ( I use it because it makes it extra tasty & less altered as skim etc. but you can choose milk of your choice, however taste the best with whole!) I have not tried with non dairy milk, but I am sure it would taste great)

1/2 cup Fiesta or Mexican shredded cheese

1/2 cup Monterey Cheddar shredded cheese

1/2 tsp garlic powder

1/2 tsp onion powder

1/2 tsp Pink Himalayan Salt

1/2 tsp Everything But Bagel seasoning

1/4 tsp ground paprika

1/8 tsp cayenne pepper

2 bags of Alexia potato puffs


1 14oz Breakfast Chicken sausage-- broken down and cooked down completely


1 cup chopped up Organic Girl fresh spinach

6 cherry tomatoes chopped up


Preheat oven to 375 degrees & grease a 9 X13 pan

1. For both casseroles in a large mixing bowl add in the eggs, milk & whisk together. Once whisked, add in the seasonings & cheese and whisk together again.

+For meat casserole, cook down the breakfast sausage and drain the excess liquid. Line in at the bottom of the pan like a crust. Then poor the egg mixture on top. Next layer each potato puff on top until the whole top is covered-- you will use about a bag and half

+For vegetarian casserole, chop up the spinach & tomatoes and whisk those ingredients into the egg mixture. Pour the egg mixture into the the pan and then line the edges with potato puffs as you can see above like a crust. Feel free to cover the whole thing--- I don't because I want the vegetables to get a chance to cook well in the oven

Then heat the casseroles for 45-60 minutes. Each oven is different, so mine usually gets done at 45 in our oven, but when I cooked it in another oven it took the whole hour. So check at 45 with a tooth pick to see!

Then ENJOY!! Super simple & I'm telling you your guests will be so happy! Happy Easter!

Thank you for looking at this scrumptious recipe!! Remember to follow me @honestfoodie_blog and #honestgrubhonestfoodie to let me know what you are making!

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