Breakfast Casserole With Cheese Sauce

Ingredients

• 18eggs
• 240 ml (1 cup)milk
• ½ tsp eachsalt and pepper
• 60 ml (4 tbsp)oil, for greasing the pans
• 850 g (30 oz)hash browns
• 454 g (1 lb)breakfast sausage, browned and crumbled
• 3 slicesham, chopped
• 60 ml (¼ cup)crumbled bacon bits
• 57 g (4 tbsp)unsalted butter
• 30 g (¼ cup)flour
• 480 ml (2 cups)milk
• ¾ tspsalt
• 1 tspsugar
• ¾ tspwhite pepper
• ½ tspdry mustard
• 225 g (2 cups)grated cheddar cheese

Instructions

1. 1

   Heat the oven

   Preheat the oven to 180°C (350°F). Grease two pans with 30 ml (2 tbsp) of oil each, then set them aside.

2. 2

   Scramble the eggs

   Whisk the eggs with 240 ml (1 cup) milk and the salt and pepper in a large bowl. Heat a large skillet or griddle over medium heat and grease it with fat from the cooked sausage. Pour in the egg mixture and scramble until set; set aside.

3. 3

   Make the sauce

   Melt the butter in a small saucepan and whisk in the flour. Add 480 ml (2 cups) milk and bring to a simmer. Stir in the salt, sugar, white pepper, dry mustard and cheddar, and heat until thickened.

4. 4

   Layer the casseroles

   Arrange the ingredients evenly in each pan in this order: hash browns, sausage, bacon, eggs and cheese sauce. Make the second casserole in the same order, using ham instead of sausage and bacon.

5. 5

   Bake until hot

   Bake for 25–40 minutes, until steaming hot. Freeze the second casserole or keep it for a make-ahead breakfast.

What is a breakfast casserole?

Breakfast casseroles are American-style baked dishes built from familiar morning ingredients such as eggs, potatoes and meat. This version layers hash browns and scrambled eggs with a rich cheese sauce, making it substantial enough for brunch or dinner.

Two pans make the recipe useful for feeding a group or saving a meal for later. One is made with sausage and bacon, while the other uses ham.

Nutrition and macros by portion

The nutrition label shows one serving as written: 252 calories, 12g protein, 9g carbs, 18g fat.

The hash browns and flour provide most of the carbohydrates, while the oil, butter, cheddar and meat contribute much of the fat. Eggs, sausage, ham and cheese supply protein. Pair a portion with fruit or vegetables for a fresher, more balanced plate.

The layers and fillings

Hash browns: they form the potato base and make the casserole hearty. Spread them evenly between the two pans so each portion gets a balanced layer.

Meat: the sausage and bacon go into one casserole, while chopped ham is used for the other. The recipe calls for the sausage to be browned and crumbled before assembly.

Eggs: scramble them until set before layering, rather than pouring the whisked mixture over the potatoes. This gives the casserole distinct, softly textured layers.

Getting the cheese sauce right

Roux: whisk the flour into melted butter before adding the milk. Stir steadily as the milk heats to help the sauce thicken smoothly.

Cheddar: stir it in with the seasonings and heat until the sauce thickens. Keep the pan at a simmer rather than letting it boil vigorously.

Building two even pans

Divide the ingredients between the pans as you assemble them, keeping the same layer order in each. The recipe does not specify pan dimensions, so use two pans that can hold the layers without filling right to the rim.

The sausage casserole includes bacon, and the ham casserole substitutes ham for the sausage-and-bacon layer. Keep the fillings separate if you want the two versions to remain distinct.

Checking when it is ready

The recipe gives a 25–40 minute baking window, so begin checking at the early end of that range. It is ready when the casserole is steaming hot throughout.

A deeper or fuller pan may take longer than a shallower one. If the top is becoming too dark before the centre is hot, cover it loosely with foil while it finishes baking.

Serving ideas

Serve it hot for breakfast or brunch, with fruit or a simple green salad alongside to add freshness. Toast or warm rolls can round out the meal for a larger gathering.

The dish is rich and filling, so cut portions according to the rest of the meal. Let it stand briefly after baking to make serving the layers easier.

Recipe notes & tips

• Brown and crumble the sausage before starting the egg mixture, as the method uses its fat to grease the skillet.
• Whisk the flour into the melted butter until smooth before adding the milk.
• Stir the sauce as it heats so it thickens evenly.
• Spread each layer evenly across its pan to make serving more consistent.
• Start checking the casseroles at 25 minutes, as the recipe’s baking time varies up to 40 minutes.

Variations

• Use bacon: Swap the sausage for cooked bacon in one casserole if you prefer a different meat layer.
• Add onion: Scatter finely chopped onion between the potato and meat layers for extra savoury flavour.
• Try another cheese: Replace some or all of the cheddar with a cheese that melts smoothly.
• Make it meat-free: Leave out the sausage, ham and bacon and add cooked vegetables in their place.
• Add herbs: Stir chopped chives into the cheese sauce just before layering.

Common mistakes to avoid

• Adding raw sausage: Brown and crumble it in a skillet first, as the recipe specifies.
• Pouring in the eggs uncooked: Scramble them in the skillet until set before adding them to the pans.
• Lumping the sauce: Whisk the flour into the butter, then add the milk while stirring.
• Overcooking the sauce: Bring the milk to a simmer and heat until thickened rather than boiling it hard.
• Baking by time alone: Check that the casserole is steaming hot, since the stated baking range is 25–40 minutes.

How to store

Refrigerate leftovers in a covered container and use within 3–4 days. The second casserole can be frozen; wrap it well and thaw it in the fridge before reheating until steaming hot throughout.

Frequently asked questions