Hash brown, Sausage, Egg & Cheese Breakfast Casserole


This breakfast / brunch casserole is so comforting and fullfilling. It makes enough to feed a large family and perfect if you are having company staying with you.

It’s easy to make and can easily be prepared in advance so you can just pop it into a preheated oven in the morning. An hour later, your home smells heavenly and everyone will be wanting to dig in.

You can adapt this to make it to your preference. You don’t have to add the onions if you don’t like them. You could add more veggies if you’d like. It is also delish with sautéed peppers added into the onion mixture.

It’s yummy served with salsa and sour cream over the top.

A fruit salad is a great fresh side.

Mimosa is a perfect drink pairing.

Here is what you need and what you have to do to make this yummy casserole.


30 oz bag frozen shredded hash browns

1 lb ground breakfast sausage ( I like to use Jimmy Dean, the kind in the tube )

1 Vidalia onion, chopped

16 oz shredded Colby jack cheese

8 large eggs

2 cups milk

1 tsp kosher salt

1/2 tsp black pepper

1/4 tsp garlic powder

1/4 tsp onion powder

3 Tbsp Vegetable oil, for sautéing

  1. In a large skillet brown the breakfast sausage, breaking it up into smaller pieces. When done transfer to a bowl, set aside. Leave fat in the skillet.
  2. In the same skillet add 1 Tbsp veggie oil to sausage fat and heat pan.
  3. Add the chopped onion to the pan and sauté for about 10 minutes until lightly browned.
  4. When onions are done to your liking, add to bowl of sausage.
  5. Using the same skillet, heat 2 Tbsp veggie oil.
  6. Carefully add the frozen hash browns, breaking up chunks as needed.
  7. Add some salt and pepper to just slightly season the potatoes.
  8. Press into the pan and let the potatoes brown slightly
  9. While the hash browns are cooking, prepare your egg mixture.
  10. In a medium bowl add eggs and whisk to break yolks. Add milk and seasonings.
  11. Grease a 9×13 baking dish with butter.
  12. Add half of the hash browns, evenly spread out along the bottom of the dish.
  13.  Layer on top, half of the sausage and onion mixture.
  14. Sprinkle half of the cheese over the sausage mixture.
  15. Repeat layers.
  16. Slowly and evenly poor egg mixture over the top.

At this point you can cover and refrigerate until ready to use. I like to make it the night before.

Preheat oven to 350

If refrigerated, remove from the fridge while the oven is preheating.

Bake, uncovered for 1 hour. Until the top is golden brown and sides are bubbling.

Let it set for 10 minutes before serving. If you serve too soon it may still be “liquidy”. You want to give it time for the eggs to set up. It should come out clean, with very little liquid.

I use a spatula and cut through it right down the middle, end to end. Then into 4-6 squares on each side, depending on how many portions you would like to serve.

Enjoy 🙂


Overnight French Toast Bake

Over Night French Toast Bake - Fluffy & Moist Inside. Crunchy & Chewy Outside
Fluffy & moist inside. Crunchy & chewy outside

This is the epitome of comfort food right here! So fulfilling & good for the soul kind of breakfast to start your day off on the right foot. It’s so easy to make and the best part? You don’t have to do much work in the morning to have breakfast ready to feed a small army! You have to love that. Who wants to wake up and have to slave over the stove first thing in the morning? Not me that’s for sure. I’d rather sleep in and have an easy make ahead breakfast ready to go so I can enjoy it as well.

So go ahead & make sure you have everything you need for this the day before. Prepare it while you relax with a glass of wine at night. The next morning, pop this bad boy in the oven and chill with a cup of coffee while it’s baking away making your entire home smell heavenly!

Over Night French Toast Bake | Blueyedsoulfood

That cinnamon, sugar & butter crust topping is crunchy & chewy. A perfect contrast to the super moist & fluffy bread inside!

Here is what you need to make this glorious concoction:

2 Tbsp Butter, For Greasing 9 x13 baking dish
1 loaf French Bread – sliced into 1″ pieces
10 Medium Sized Eggs (or 8 large)
2 1/2 cups Half & Half
1/2 cup Sugar
1/2 cup Brown Sugar
2 Tbsp Vanilla Extract

1/2 cup All Purpose Flour
1/2 cup Firmly Packed Brown Sugar
1 tsp Cinnamon
1/4 tsp Salt
1 stick Cold Butter, Cut Into Small Pieces

This is how we do it baby:

For the French toast: Grease the baking dish with butter. Layer the slices of french bread in 2 rows. I had about 10 pieces on both sides and then filled in the middle with a little extra bread, from the ends that I tore into pieces. Crack the eggs in a big bowl. With a hand mixer on medium speed, beat together the eggs, half & half, granulated sugar, brown sugar and vanilla. Pour evenly over the bread. Cover the baking dish tightly and store in the fridge overnight.

For the topping: Mix the flour, brown sugar, cinnamon & salt in a separate bowl. Stir together using a fork. Add the butter and with a pastry cutter, or 2 knives, and mix it all together until the mixture is crumbly. Cover the bowl and stick that in the fridge until ready to use.

When you’re ready to bake the casserole, preheat the oven to 350 degrees. Remove the casserole from the fridge and sprinkle the topping over the top. Bake for 45 – 60 minutes. If you prefer a lighter, bread pudding like texture bake 45 minutes. If you want it well done with a firmer texture, bake 60 minutes. I like it in the middle, so I bake it for 50 minutes. Cooking times could also differ depending on the type of dish (glass, ceramic, metal, etc.) you are using, so just check it after 45 minutes to see if it’s done to your liking.

Let it set for about 10 minutes then it’s ready to serve! Scoop out individual portions. Top it with whatever you like! We like it with raspberry sauce or good ol’ maple syrup.

Baked French Toast
I personally like it with raspberry syrup. It’s so good you could eat it plain, too! It’s even better if you have a few slabs of bacon on the side 🙂

Serves a lot. 8-10 depending on the portion size.


Pannukakku {Baked Finnish Pancake}

Pannukakku Topped with Raspberry Sauce

This is an authentic Finnish pancake recipe. I grew up having this when we had large family gatherings, so it has a special place in my heart! Starting when my Gramma would make them for us, then it spread out into the generations to follow.

You already have everything in your pantry to make this, I promise. It’s super easy to make. You can make more than one pan at a time so it’s easy to make a lot if you need to feed a crowd. It will be YOUR favorite when you make this and realize how little work goes into it. It will be your family’s favorite because they can customize it with whatever toppings they like. It’s delicious with maple syrup. Fruit sauce/syrup. Fresh fruit & whipped cream. Fresh squeezed lemon & powdered sugar. Serve with a side of bacon and/or sausage and you have a delicious sweet & savory breakfast.

It puffs up a lot, like a souffle, in the oven. It’s cool to watch it grow! The kids get a kick out of it, too.

Pannukakku, right out of the oven & still a little puffy

Then it will deflate as it sets for a couple of minutes. Time to slice that baby up into 8 pieces and serve!!! I cut it right down the middle, lengthwise and then in half the other way, then I cut those pieces in half. Nice generous sizes!

Pannukakku, after a couple of minutes it sets a little bit, now it’s ready to serve!

In a 9×13 glass baking dish*, put half stick (1/4 cup) of unsalted butter in the middle of the dish. If you use salted butter, decrease the amount of salt to 1/2 tsp in the recipe.

*It is important to use a glass baking dish when making this. It’s the only way have I have ever made it. If you don’t have a glass baking dish I’m sure a ceramic or non-stick dish would work fine, but the timing will probably vary from this recipe so keep an eye on it.

Start with a cold oven, put the dish in the oven and preheat the oven to 425. The butter will melt in the dish as the oven is heating up.

In a medium sized mixing bowl, combine:
4 eggs
2 cups milk
1 cup flour
1/2 cup sugar
1 tsp salt
1/2 tsp vanilla

Beat with hand mixer until very frothy. The batter will be a thin consistency

When the oven is ready*, immediately remove the dish with melted butter, swirl it around a little to coat the bottom and then slowly pour in the batter. The butter will go up over the sides and into the batter. CAREFULLY place the baking dish in the center of the oven.

*You want to make sure to take the dish out and be ready with the batter as soon as the oven is preheated. You don’t want to burn the butter! Browned butter is yummy. Burnt butter is bitter and nasty. There’s a fine line!

Bake 20-22 minutes. It will be puffy when you first remove it from the oven, but it will deflate a bit as it sits for a few minutes. Cut into 8 squares and serve with desired toppings


Balsamic & Brown Sugar Strawberries

Balsamic & Brown Sugar Macerated Strawberries

Who doesn’t love strawberry shortcake!? Really!

My family is just a little obsessed with it!

I use this basic recipe to macerate strawberries.

In a medium sized mixing bowl, combine:

1 Pint of Strawberries – cleaned and sliced
2 Tbsp Dark Brown Sugar
1 – 2 Tbsp Balsamic Vinegar

I have also added fresh lemon zest & even black pepper to it for a little zip!

Cover & chill for a few hours – If you like it a little mushy, use a potato masher & mash away

No measuring required – Really! Just wing it ~ Since it’s that hard to mess it up – Really!

It’s great over  vanilla bean ice cream, French toast, chocolate cake and of course SHORTCAKES! I made this batch will good old Bisquick mix.


It’s so good & I promise you will LOVE it just as much as we do!!!