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Cheesy 3-Meat Breakfast Casserole

Cheesy 3-Meat Breakfast Casserole

This Cheesy 3-Meat Breakfast Casserole is a hearty, make-ahead breakfast dream, perfect for busy mornings or relaxed weekend brunches. Its layered deliciousness proves that a satisfying meal doesn't have to be complicated or time-consuming. The star of the show is the magnificent blend of three savory meats – breakfast sausage, ground beef, and crispy bacon – all enveloped in a lusciously creamy, cheesy sauce that’s far more decadent than a simple scramble.
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Prep Time 20 minutes
Cook Time 45 minutes
Resting Time 5 minutes
Course: Breakfast
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound breakfast sausage
  • 1 pound ground beef
  • 1 pound bacon, cooked and crumbled
  • 12 large eggs
  • 1 cup milk
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1 (10.5 ounce) can condensed cream of mushroom soup
  • 1 (10.5 ounce) can condensed cream of celery soup
  • 2 cups shredded cheddar cheese, divided
  • 1 cup shredded Monterey Jack cheese
  • Optional: Chopped fresh chives or parsley for garnish

Equipment

  • Large skillet
  • Large bowl
  • 9x13 inch baking dish
  • Aluminum foil

Method
 

  1. Brown the meats: In a large skillet over medium-high heat, cook the breakfast sausage and ground beef, breaking them up with a spoon, until browned and cooked through. Drain off any excess grease. Add the crumbled cooked bacon to the skillet and stir to combine.
    1 pound breakfast sausage, 1 pound ground beef, 1 pound bacon, cooked and crumbled
  2. Prepare the Egg Mixture: In a large bowl, whisk together the 12 large eggs, 1 cup milk, 1 teaspoon salt, 1/2 teaspoon black pepper, 1/2 teaspoon garlic powder, and 1/4 teaspoon onion powder until well combined and slightly frothy.
    12 large eggs, 1 cup milk, 1 teaspoon salt, 1/2 teaspoon black pepper, 1/2 teaspoon garlic powder, 1/4 teaspoon onion powder
  3. Add the Soups and Cheese: Stir in the condensed cream of mushroom soup and the condensed cream of celery soup into the egg mixture until smooth. Then, add 1 cup of the shredded cheddar cheese and the 1 cup of shredded Monterey Jack cheese. Stir until just combined.
    1 (10.5 ounce) can condensed cream of mushroom soup, 1 (10.5 ounce) can condensed cream of celery soup, 2 cups shredded cheddar cheese, divided, 1 cup shredded Monterey Jack cheese
  4. Combine Everything: Pour the meaty mixture into the prepared egg and cheese mixture. Stir gently to distribute the meats evenly throughout the casserole base.
  5. Assemble the Casserole: Grease a 9x13 inch baking dish. Pour the entire mixture into the prepared baking dish, spreading it out evenly. Sprinkle the remaining 1 cup of shredded cheddar cheese over the top of the casserole.
    2 cups shredded cheddar cheese, divided
  6. Bake the Casserole: Preheat your oven to 350°F (175°C). Cover the baking dish tightly with aluminum foil. Bake for 30 minutes.
  7. Uncover and Finish Baking: Remove the aluminum foil and continue baking for another 15-25 minutes, or until the casserole is set in the center and the cheese on top is melted and lightly golden brown. A knife inserted into the center should come out clean.
  8. Rest and Serve: Let the Cheesy 3-Meat Breakfast Casserole rest for about 5-10 minutes before serving. This allows it to set up properly. Garnish with optional chopped fresh chives or parsley if desired.
    Optional: Chopped fresh chives or parsley for garnish

Notes

Refrigeration: Store in the refrigerator for up to 3-4 days. Reheating: Microwave individual portions for 1-2 minutes, or reheat larger portions in a preheated oven at 350°F (175°C) for 20-30 minutes. Freezing: Freeze for up to 2-3 months. Thaw overnight in the refrigerator before reheating.