Our California Breakfast Casserole is loaded with sausage avocados and tomatoes. The perfect savory breakfast for when you get together with family and friends.
This California Breakfast casserole is layered with all the yummy goodness of a California style omelet in a family baked style. It has everything you love in a California style breakfast and makes 12 servings! You start with a layer of breakfast sausage patties, and top that with tomatoes and avocados, and then a thick layer of egg and hash browns all topped off with melted cheddar cheese. Then we like to smother it with sour cream and salsa or diced tomatoes. If you are weirded out by the avocado being cooked– dont! It tastes great! However, if you must leave it out of the casserole and just want to use it as a garnish, that is totally ok, too.
Our California Breakfast Casserole is one of my favorite overnight breakfast dishes. It is so easy to make. If you want to save yourself some time in the morning you can throw it all together the night before, keep it in the fridge, and bake it in the morning! Or if you have time you can just make it all fresh and bake it right then. Either way you make it, it always turns out great and keeps everyone coming for seconds.
Other Savory Breakfast Dishes
Some of my other favorite savory breakfast dishes are our Slow Cooker Breakfast Casserole and traditional Breakfast Casserole.
And if you are in the mood for something sweet that will feed a group for breakfast you should try our Strawberry and Cream Cheese French Toast or Caramel Apple French Toast! During the fall one of my favorites is our Pumpkin Chocolate Chip Coffee Cake, and if I have company over Christmas I like to make a batch of our Eggnog French Toast with Gingerbread Syrup.
Our California Breakfast Casserole is loaded with sausage, avocados, and tomatoes. The perfect savory breakfast for get togethers with family and friends.
- 12 frozen pre-cooked breakfast sausage patties, thawed
- 2-3 tomatoes sliced
- 2-3 avocados sliced
- 12 eggs
- 1 c. milk
- 1 lb frozen hash browns thawed
- 1 c. cheddar cheese shredded
- 1 tsp. salt
- ½ tsp pepper
- extra cheddar cheese for topping
Line the bottom of a greased 9x13 pan with sausage.
Layer tomatoes and avocado slices over sausage.
In a bowl, beat eggs and milk.
Stir in all other ingredients.
Pour hash and egg mixture over the sausage, tomatoes, and avocados.
Bake at 350 for 35-45 min or until well set.
Top with extra cheddar right after pulling out of the oven so it melts all over the top.
Serve with salsa, diced tomatoes, and sour cream.
Frequently Asked Questions:
- Q: Is there some kind of layer under the sausage?
A: No, Sometimes the egg mixture just seeps under the sausage while it bakes, creating what looks like a bottom layer.
- Q: Is the cup of milk in the mixture necessary?
A: No, it definitely makes the egg and hash brown mix more light and fluffy, but some people have left that out and it turned out fine.
- Q: Why is my casserole still runny after cooking for 1 hour?
A: This is most commonly caused by not thawing the hash browns before cooking. If you make the mix the night before you can definitely use frozen hash browns, they will thaw out in the fridge overnight. But keep in mind, going straight from the fridge to the oven will require longer cooking because the casserole still needs to get to room temperature. If you make this up right before you plan to bake it, be sure to thaw your hash browns first! Sometimes I thaw them in the microwave, or just pull the hash browns out of the freezer and put them in the fridge the night before. Or you can set them out a few hours before you plan to bake. However you decide to thaw them out, they need to be thawed before baking.