Full-House Breakfast Casserole


  • 6 large eggs
  • 1 cup half-and-half or milk
  • 1 teaspoon table salt
  • 1 teaspoon ground black pepper
  • 1/4 teaspoon garlic powder
  • 1 cup all-purpose flour
  • 1-1/2 teaspoons baking powder
  • One 9.6-ounce package Jimmy Dean Original Pork Sausage Crumbles
  • One 30-ounce bag frozen shredded hash browns, thawed overnight in the refrigerator
  • One 4-ounce can diced green chiles, drained
  • 2-1/2 cups shredded Cheddar cheese
  • Salsa, for serving
  • Sour cream, for serving


  1. Preheat the oven to 350 degrees F. Grease a 9x13-inch baking pan with cooking spray.
  2. Crack the eggs into a blender, then add the half-and-half, salt, pepper, garlic powder, flour, and baking powder and give it a good medium-speed blending until smooth.
  3. In a large bowl, combine the sausage crumbles, thawed hash browns, and green chiles. Add 2 cups of the cheddar, then pour in the egg mixture. Gently stir with a rubber spatula until combined.
  4. Pour that mixture into the prepared pan and rock it back and forth on the counter to evenly distribute any liquid on the bottom. Sprinkle on the remaining 1/2 cup cheddar.
  5. Bake, uncovered, until the eggs are set and a knife stuck in the center comes out clean, about 1 hour.
  6. Let the casserole rest for at least 5 minutes, then slice into squares and spatula it up.


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