California Breakfast Casserole
California Breakfast Casserole is loaded with sausage, avocados, and tomatoes. All your favorite California omelet flavors in one hearty casserole, perfect for sharing!
Servings: 12
Calories: 395kcal
Ingredients
Instructions
- 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 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.
Video
Notes
- Layering the right way will ensure the breakfast casserole bakes evenly and sets up perfectly. Start with an even layer of breakfast sausage patties at the bottom of the baking dish, and top that with tomatoes and avocados, and then pour egg mixture on top, and top off with melted cheddar cheese.
- We like to smother our slices of breakfast casserole with sour cream and salsa or diced tomatoes.
- If you are weirded out by the avocado being cooked-- don't! It tastes great! However, if you must leave it out of the casserole and just want to use it as a garnish, that is a tasty option too.
- Using a cup of milk in the recipe makes the egg and hash brown mixture more light and fluffy. But we have made it without and it has turned out fine.
- If your casserole is still runny after baking, it most likely means the hash browns weren't thawed enough 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 if you're preparing it the day of, make sure to thaw your hash browns before assembling the casserole.
Nutrition
Calories: 395kcal | Carbohydrates: 18g | Protein: 20g | Fat: 28g | Saturated Fat: 10g | Cholesterol: 216mg | Sodium: 671mg | Potassium: 622mg | Fiber: 3g | Sugar: 2g | Vitamin A: 710IU | Vitamin C: 12.2mg | Calcium: 200mg | Iron: 2.3mg