Dump and Go Breakfast Casserole Recipes
Breakfast is the most important meal of the day, but it can also be the most rushed. That’s why a breakfast casserole is a perfect solution for busy mornings! Whether you’re feeding a crowd or meal prepping for the week, these dump-and-go breakfast casseroles save you time while still giving you a delicious, hearty meal to start your day.
➡ Dump and Go Slow Cooker Breakfast Casserole Recipe
Ingredients:
6 large eggs
1 cup milk
2 cups frozen hash browns
1 cup shredded cheddar cheese
1/2 cup cooked sausage or bacon, crumbled
1/2 cup chopped green bell pepper
1 small onion, chopped
1/2 tsp salt
1/4 tsp black pepper
1/4 tsp paprika
1/4 tsp garlic powder
Instructions:
1. Grease the inside of your slow cooker with non-stick spray.
2. In a large bowl, whisk together the eggs, milk, salt, pepper, paprika, and garlic powder.
3. Layer the bottom of the slow cooker with frozen hash browns.
4. Add the crumbled sausage or bacon, chopped green pepper, and onion on top of the hash browns.
5. Pour the egg mixture over the top, making sure everything is evenly coated.
6. Sprinkle the shredded cheddar cheese on top.
7. Cover and cook on low for 4-5 hours or on high for 2-3 hours until the eggs are set and the casserole is hot throughout.
8. Serve warm and enjoy a stress-free breakfast!
➡ Dump and Go Instant Pot Breakfast Casserole Recipe
Ingredients:
6 large eggs
1 cup milk
2 cups frozen hash browns
1 cup shredded cheddar cheese
1/2 cup cooked sausage or bacon, crumbled
1/4 cup diced green onion
1/4 tsp salt
1/4 tsp black pepper
1/2 tsp garlic powder
Instructions:
1. Set your Instant Pot to "Sauté" and cook the sausage or bacon until browned. Remove and set aside.
2. Grease the inner pot with non-stick spray and layer the bottom with frozen hash browns.
3. In a mixing bowl, whisk together the eggs, milk, salt, pepper, garlic powder, and diced green onion.
4. Pour the egg mixture over the hash browns, then add the cooked sausage or bacon.
5. Top with shredded cheddar cheese.
6. Cover with the Instant Pot lid and set the valve to "Sealing." Cook on “Manual” or “Pressure Cook” for 10 minutes.
7. Once the cooking time is done, allow for a 5-minute natural release before performing a quick release to release the remaining pressure.
8. Slice and serve warm.
➡ Dump and Go Oven Breakfast Casserole Recipe
Ingredients:
6 large eggs
1 cup milk
1 package frozen hash browns (about 2 cups)
1 cup shredded cheddar cheese
1/2 cup cooked sausage or bacon, crumbled
1/2 cup chopped bell peppers (any color)
1 small onion, chopped
1/2 tsp salt
1/4 tsp black pepper
1/4 tsp paprika
Instructions:
1. Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish.
2. Spread the frozen hash browns evenly in the bottom of the prepared baking dish.
3. In a large mixing bowl, whisk together the eggs, milk, salt, pepper, and paprika.
4. Pour the egg mixture over the hash browns.
5. Add the crumbled sausage or bacon, chopped bell peppers, and onion on top of the eggs.
6. Sprinkle shredded cheddar cheese over the top.
7. Bake for 35-40 minutes, or until the eggs are set and the casserole is golden brown on top.
8. Let cool for a few minutes, then slice and serve.
Tips and Swap Ideas
Add Veggies: You can add spinach, mushrooms, or tomatoes for extra veggies in your casserole.
Dairy-Free: Substitute the milk and cheese for plant-based versions if you’re dairy-free or vegan.
Meat Alternatives: Try using ground turkey or even plant-based sausage to make it a leaner or vegetarian option.
For Extra Flavor: Spice it up by adding a pinch of cayenne pepper or red pepper flakes.
Freeze for Later: This casserole is great for meal prep. Simply assemble it, bake, and freeze individual servings for a quick breakfast throughout the week.
This breakfast casserole will save you time, effort, and leave you with a satisfying and filling meal every time! You can even get creative with the ingredients and swap in your favorites to make it your own.
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