We know we sound like a broken record when we say we’d rather cook a big batch of something that we can enjoy at the same time as our family than something that requires standing over the stove and serving up individual portions, but it’s true! Especially when it comes to breakfast, we want something that we can throw together – in advance, if possible! – and this bfast cowboy casserole is exactly what we need and want to fuel our Saturday morning.
Sort of like a beefed up strata, this casserole has EVERYTHING. Cubed French bread, breakfast sausage, bacon, potato, sweet potato, onion and cheese…seriously, it’s got everything but the kitchen sink! And that great thing about that is that you can easily add in or swap out any ingredient that suits you; if you’ve got leftover bell peppers or jalapeño? Throw ‘em in there! If you’ve got diced ham or ground beef, go ahead and put that in there as well – there’s no wrong way to make this recipe as long as you pack it full of all sorts of tasty goodness.
Well we’re here to vouch for it, this is one cowboy cass we will be making for a long time to come – it’s hearty and filling, plus it’s packed full of nutrients and protein, so we get a full meal that isn’t like one of those breakfasts where you’re hungry an hour after eating…you won’t want to miss this one!
Serves 8; 50 minutes
- 6 large eggs
- 2 cups whole milk
- 1 pound breakfast sausage, cooked and crumbled
- 1 pound bacon, fried and crumbled, 1/3 cup reserved
- 6 slices French bread, cubed
- 1 cup cheddar cheese, grated, plus 1/3 cup for garnish
- 1 potato, peeled and diced
- 1 yellow onion, diced
- 1 sweet potato, peeled and diced
- 1 red onion, diced
- 1 teaspoon red pepper flakes
- 1 teaspoon onion powder
- kosher salt and freshly ground pepper, to taste
- Preheat oven to 350º F and lightly grease a 9x13-inch baking dish with butter or non-stick spray.
- Combine eggs and milk in a large bowl and whisk together until combined.
- Stir in cooked sausage and bacon, cubed bread, cheddar cheese, potato, onion, sweet potato and red onion, then stir together.
- Season with salt and pepper, red pepper flakes and onion powder, then pour mixture into a prepared baking dish.
- Optional: cover baking dish with aluminum foil and refrigerate for 4-8 hours.
- Sprinkle remaining 1/3 cheddar cheese over baking dish, then place dish in oven and bake for 45 minutes, or until eggs are set.
- Remove from oven and let set 10-15 minutes before slicing and serving.
- Top with reserved bacon and enjoy.
Recipe adapted from Buns In My Oven