Breakfast Bake

This is the kind of casserole you make when there’s a crowd to feed and a busy morning ahead. It packs everything a hot breakfast wants, browned sausage, shredded hash browns, peppers, onion, and cheese, into one big baking dish, then binds it all with an egg and biscuit-mix batter that bakes up into a light, almost quiche-like layer around the filling.

A couple of things make it work. Brown and drain the sausage first so the bake comes out savory rather than greasy, and let the batter settle over the filling so it can puff and set as it bakes.

The real selling point is timing. You can assemble the whole thing the night before, stash it in the fridge, and slide it into the oven in the morning, which makes it a holiday-brunch hero. A handful of cheese melted over the top in the last couple of minutes finishes it off.

Kitchen Tips

• Brown and drain the sausage well; that’s what keeps the casserole hearty instead of greasy.
• Assemble it the night before and refrigerate, then bake in the morning for an easy brunch.
• Let it rest a few minutes after baking so it sets and cuts into clean squares.

Variations

• Swap the sausage for diced ham or crumbled bacon, and use any melting cheese you like.
• Add mushrooms, spinach, or diced tomatoes to the filling for more vegetables.