Cracker Barrel Breakfast Casserole
Cracker Barrel Breakfast Casserole is a hearty and delicious dish, perfect for family breakfasts or brunches. This casserole combines eggs, sausage, hashbrowns, and melted cheese in one easy-to-make meal. Whether you make it the night before or cook it fresh in the morning, it’s sure to be a hit with everyone at the table.This recipe offers plenty of room for customization, so you can tailor it to your preferences with different meats, cheeses, and vegetables. A comforting, filling breakfast that everyone will love!
Equipment
- 9x13-inch baking dish (1)
- Large mixing bowl (1)
- Large skillet (1)
- Whisk (1)
- Spatula (1)
- Measuring cups and spoons (1 set)
Ingredients
- 1 30 oz bag frozen hashbrowns, thawed and drained
- 1 lb breakfast sausage or bacon
- 6 large eggs
- 1 cup milk
- 2 cups shredded cheddar cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Optional:
- 1/4 teaspoon garlic powder onion powder, or paprika for extra flavor
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish with butter or cooking spray.
Cook the sausage (or bacon):
- In a large skillet, cook the sausage over medium heat until browned, breaking it up with a spoon. Drain any excess grease and set aside. If using bacon, cook until crispy, crumble it, and set aside.
Prepare the egg mixture:
- In a large mixing bowl, whisk together the eggs, milk, salt, pepper, and any optional seasonings (garlic powder, onion powder, or paprika).
Layer the casserole:
- Spread the thawed and drained hashbrowns evenly in the bottom of the prepared baking dish. Top with the cooked sausage (or bacon), then sprinkle shredded cheese over the meat.
Add the egg mixture:
- Pour the egg mixture over the casserole, making sure it’s evenly distributed.
Bake:
- Place the casserole in the oven and bake for 45-50 minutes, or until the eggs are set and the cheese is melted and bubbly. You can check doneness by inserting a toothpick or knife into the center—it should come out clean when done.
Serve:
- Let the casserole rest for 5 minutes before slicing. Serve warm and enjoy!
Notes
- Make Ahead: You can assemble the casserole the night before and store it covered in the fridge. Just bake it the next morning, adding a few extra minutes to the cooking time since it's starting cold.
- Freezing: You can also freeze the casserole before baking. Cover tightly and freeze for up to 3 months. When ready to bake, thaw overnight in the fridge and bake as usual, or bake from frozen (adding 10-15 minutes to the cook time).
- Vegetarian Option: To make this casserole vegetarian, simply omit the sausage and add in sautéed vegetables like spinach, bell peppers, or mushrooms.
- Cheese Variations: While cheddar is the most common cheese used, feel free to use a blend of cheeses like mozzarella, Monterey Jack, or pepper jack for a different flavor profile.
- Crispier Hashbrowns: If you prefer your hashbrowns to be extra crispy, you can bake them separately for 10 minutes before adding them to the casserole.