Description
A hearty and easy breakfast casserole perfect for a crowd, featuring savory meats and a creamy ranch flavor. This one-pan dish is simple to make and can even be prepped ahead.
Ingredients
- 1 pound breakfast sausage
- 1 pound ham, diced
- 1 large onion, chopped
- 1 green bell pepper, chopped
- 1 (10.75 ounce) can condensed cream of mushroom soup
- 1 (10.75 ounce) can condensed cream of chicken soup
- 1 cup milk
- 1/2 cup ranch dressing
- 12 eggs, beaten
- 1 cup shredded cheddar cheese
- Salt and pepper to taste
Instructions
- Preheat your oven to 350 degrees F (175 degrees C).
- In a large skillet, cook the breakfast sausage and ham over medium heat until browned. Drain off any excess grease.
- Add the chopped onion and green bell pepper to the skillet and cook until softened, about 5-7 minutes.
- Stir in the cream of mushroom soup, cream of chicken soup, milk, and ranch dressing. Mix well.
- In a separate bowl, whisk the eggs with salt and pepper.
- Pour the egg mixture into the skillet and stir to combine with the sausage and vegetable mixture.
- Sprinkle the shredded cheddar cheese evenly over the top.
- Pour the entire mixture into a greased 9×13 inch baking dish.
- Bake for 40-50 minutes, or until the center is set and the top is golden brown.
- Let stand for a few minutes before serving.
Notes
- For a make-ahead option, assemble the casserole the night before and refrigerate. Bake as directed, adding a few extra minutes to the cooking time if needed.
- You can substitute different meats like bacon or turkey sausage.
- Add other vegetables like mushrooms or jalapeños for extra flavor.
- This casserole freezes well. Let it cool completely, then wrap tightly and freeze for up to 3 months. Reheat in the oven or microwave.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American