Sandra This Bobby Flay Breakfast Casserole Recipe is a cheesy and hearty recipe, which is made with hot and mild sausage and American cheese. It’s the perfect weekend brunch, ready in about 50 minutes.
Bobby Flay Breakfast Casserole Ingredients
- 12 ounces mild bulk sausage
- 12 ounces hot bulk sausage
- 10 eggs, lightly beaten
- 1 cup sour cream
- 1 large onion, chopped
- 1 green pepper, chopped
- 1 red pepper, chopped
- 1 zucchini, chopped
- 16 ounces mushrooms, sliced
- 2 cups cubed American cheese
How To Make Breakfast Casserole
- Preheat the oven: Set your oven to 350°F (180°C).
- Cook the sausage: Brown both the mild and hot sausage in a skillet over medium heat. Drain the grease, and set the sausage aside to cool slightly.
- Combine ingredients: In a large, deep baking dish, add the cooked sausage, eggs, sour cream, onion, green and red peppers, zucchini, mushrooms, and American cheese. Stir well to mix all ingredients evenly.
- Bake the casserole: Place the baking dish in the oven and bake for 30 minutes, or until the top is golden and bubbly and the center is set.
- Serve: Let the casserole cool slightly, then serve warm. Enjoy!
Recipe Tips
- How to prevent a watery casserole? The zucchini and mushrooms will release a lot of water. For a firmer casserole, you can sauté the mushrooms, zucchini, and onions in the pan after the sausage (in Step 2) for 5-7 minutes to cook off their excess moisture before adding them to the baking dish.
- Can I make this ahead of time? Yes, this is a perfect make-ahead brunch. You can fully assemble the entire casserole (uncooked) in the baking dish, cover it with foil, and refrigerate it overnight. The next morning, let it sit on the counter for 30 minutes, then bake as directed (it may need 10-15 extra minutes).
- How do I know when the casserole is done? The top should be golden and bubbly, as the recipe states. For a 10-egg casserole, you also want to make sure the center is fully cooked. A knife inserted in the center should come out clean, with no wet, raw egg.
- Can I use different cheeses? Absolutely. The American cheese melts beautifully into a creamy sauce. You could also use an equal amount of shredded sharp cheddar, Monterey Jack, or even pepper jack for a spicier kick.
What To Serve With Breakfast Casserole
This is a very hearty, all-in-one breakfast, so simple sides are all you need.
- A fresh fruit salad
- Sliced avocado
- A side of salsa or your favorite hot sauce
- Biscuits or toast
- A hot cup of coffee
How To Store Breakfast Casserole
- Refrigerate: Store leftovers in an airtight container in the refrigerator, or cover the baking dish tightly with foil. It will last for up to 4 days.
- Reheat: Reheat individual slices in the microwave for 60-90 seconds, or until hot and steaming.
Bobby Flay Breakfast Casserole Nutrition Facts
(Per serving, assuming 10 servings)
- Calories: ~550 kcal
- Total Fat: 45g
- Saturated Fat: 20g
- Cholesterol: 260mg
- Sodium: 980mg
- Total Carbohydrate: 8g
- Dietary Fiber: 2g
- Sugars: 4g
- Protein: 28g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Yes, this recipe is a simple “dump-and-bake” style casserole. The vegetables (onion, peppers, zucchini, mushrooms) will steam and soften in the egg mixture as it bakes. See the “Recipe Tips” if you prefer a less watery result.
Yes. If you don’t like spicy food, you can use 24 ounces (1.5 lbs) of all-mild bulk sausage. Italian sausage would also be a delicious substitute.
For “cubed” American cheese, it’s best to buy a block from the deli counter (like Boar’s Head or Land O’Lakes) rather than trying to cube individual, pre-wrapped slices. A block of Velveeta would also work.
Try More Recipes:
- Bobby Flay Ham And Cheese Casserole Recipe
- Bobby Flay Roast Turkey Recipe
- Bobby Flay Short Rib Ragu Recipe
Bobby Flay Breakfast Casserole Recipe
Description
A hearty, cheesy, one-pan breakfast casserole loaded with two kinds of sausage, fresh vegetables, and 10 eggs. The perfect make-ahead brunch.
Ingredients
Instructions
- Preheat oven to 350°F (180°C).
- In a skillet, brown both the mild and hot sausage over medium heat. Drain the fat and let it cool slightly.
- In a large, deep baking dish, combine the cooked sausage, beaten eggs, sour cream, all the chopped vegetables (onion, peppers, zucchini, mushrooms), and the cubed American cheese.
- Stir well to combine all ingredients evenly.
- Bake, uncovered, for 30 minutes, or until the top is golden and the center is fully set.
- Let it cool for 5-10 minutes before slicing and serving.
Notes
- For a firmer, less watery casserole, you can sauté the mushrooms, zucchini, and onion for 5-7 minutes before adding them to the dish.
- This entire casserole can be assembled the night before (uncooked) and stored, covered, in the fridge.
- Use cubed block American cheese (from the deli) for the best, meltiest texture.
