In this age of Pinterest, I have pinned and tried a LOT of breakfast casseroles, most of which have been abysmal disasters. I once tried making this tater tot casserole that had been repinned a gazillion times. It was the greasiest, most disgusting thing … we couldn’t even eat it. It kills me to throw food away but that one went straight in the bin and we went straight to McDonald’s (yes, the casserole was greasier than McDonald’s, it was that bad!).
So this past Christmas, I really tried to research recipes and read reviews before choosing our breakfast dish for Christmas morning. I finally decided on this Easy Breakfast Casserole recipe from Food.com, with a few changes. Instead of ham, I used sausage, and I also added a bunch of veggies. Everyone raved about this casserole, even going so far as to say it was the best one they’d ever had!
I’ve since made it a few more times, swapping out sausage for turkey bacon and using whatever seasonal veggies were on sale at the store. You can really make it whatever you want, but the combo below is my fav so far. The success of this casserole is all down to one unexpected ingredient—Stove Top stuffing! Strange, yes, but it holds everything together while injecting some killer flavor.
Best Breakfast Casserole
Adapted from Food.com
2 cups Stove Top Chicken Stuffing mix
2 cups milk
6 eggs, beaten
½ tsp salt
6 slices bacon, cooked and chopped (I used Hormel Fully Cooked Bacon—easier and less calories)
1 cup shredded gouda cheese
1 small tomato, diced
½ bunch of asparagus, chopped
4 oz sliced portabella mushrooms
½ red pepper, diced
½ cup diced onion
1 tsp minced garlic
1. Preheat your oven to 350°. Grease a 9 x 12 casserole dish with cooking spray.
2. Heat olive oil in a large sauté pan over medium-high heat. Add garlic and sauté for one minute. Add asparagus, mushrooms, red pepper, and onion and cook until tender, about 10 minutes. Remove the vegetables from the pan and set them aside to cool slightly.
3. In a large bowl, combine the remaining ingredients. Slowly add in the cooked vegetables and mix well.
4. Pour the mixture into the casserole dish, and bake for 45 to 50 minutes.