Breakfast Casserole With Cheese Sauce
This Breakfast Casserole with Cheese Sauce is the best breakfast egg casserole I've ever had! This recipe is made with eggs, hash, sausage, ham (or bacon,) and covered in cheese sauce! So delicious and such a hearty country breakfast that you can make into a brunch or dinner casserole! This recipe makes two so you freeze one for a make-ahead breakfast too!
Equipment
- two 11x8 or 9x13 baking pans
Ingredients
Scrambled Eggs:
- 18 eggs
- 1 cup milk
- 1/2 tsp salt and pepper
Casserole Toppings:
- 4 Tbsp oil, (for greasing pans)
- 30 oz hash browns
- 1 lb breakfast sausage, (browned and crumbled in a skillet)
- 3 slices ham, (chopped)
- 1/4 cup bacon, (crumbled bacon bits)
Cheese Sauce:
- 4 Tbsp unsalted butter
- 1/4 cup flour
- 2 cups milk
- 3/4 tsp salt
- 1 tsp sugar
- 3/4 tsp white pepper
- 1/2 tsp dry mustard
- 2 cups cheddar cheese, (grated)
Instructions
Directions:
- Preheat the oven to 350°F. Grease two pans with 2 tbsp of oil each. Set aside.
- Whisk the eggs, milk, salt, and pepper in a large bowl. Heat a large skillet or griddle over medium heat and grease with the fat from the cooked sausage. Pour your egg mixture into the skillet and scramble until set. Set aside.
- To Make Cheese Sauce: In a small saucepan melt butter and whisk in the flour. Add milk and bring to a simmer. Stir in the remaining ingredients and heat until thickened.
- Evenly arrange Casseroles in the following order: hashbrowns, sausage, bacon, eggs, and cheese sauce. Arrange the second casserole in the same order using ham.
- Bake for 25-40 minutes or until steaming hot. Freeze or keep the second casserole for a make-ahead breakfast.
Notes
- Fry scrambled eggs in a large griddle or in two batches on a 12-inch skillet.
- Cheddar cheese powder is optional but adds a cheesy flavor. I used white cheddar cheese powder.
- Adding half white pepper and half black pepper adds more flavor.
- This Cheese Sauce makes enough for two casseroles.
- Reheating instructions: bake thawed unbaked egg casserole as directed. Reheat leftovers in the microwave.
- Use frozen hashbrowns or microwave 30 oz of russet or golden potatoes on the potato setting. Cool completely before grating and use as hashbrowns.
- Cheddar Cheese can be swapped out with 1 cup of cubed Velveeta cheese.
Nutrition Facts
Breakfast Casserole With Cheese Sauce
Serving Size
1 serving
Amount per Serving
Calories
252
% Daily Value*
Fat
18
g
28
%
Saturated Fat
7
g
44
%
Trans Fat
1
g
Polyunsaturated Fat
3
g
Monounsaturated Fat
7
g
Cholesterol
158
mg
53
%
Sodium
450
mg
20
%
Potassium
260
mg
7
%
Carbohydrates
9
g
3
%
Fiber
1
g
4
%
Sugar
2
g
2
%
Protein
12
g
24
%
Vitamin A
396
IU
8
%
Vitamin C
3
mg
4
%
Calcium
128
mg
13
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
