Ham, sausage, pork and potato breakfast casserole

Updated: May. 23, 2016 at 6:32 PM CDT
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Prep Time: 1 Hour

Yields: 6–8 Servings


Breakfast casseroles are perfect for feeding a crowd, especially during the holiday season. It is best to prepare this recipe the night before and pop it in the oven one hour prior to serving. Experiment with your own local ingredients including seafood or vegetables in place of the meat.


1 cup cooked and diced smoked ham

1 cup cooked breakfast sausage

1 pork tenderloin, sliced

1 (16-ounce) package frozen diced hash browns

salt and pepper to taste

granulated garlic to taste

¼ cup butter

1 cup diced onions

½ cup diced green bell peppers

½ cup diced red bell peppers

½ cup diced yellow bell peppers

¼ cup minced garlic

½ cup thinly sliced green onions

1½ cups shredded Pepper Jack cheese

6 eggs, beaten

1 cup milk

1½ cups water

1 tsp salt

1 tsp black pepper

1 tsp dry mustard

1 tsp paprika


Preheat oven to 350°F. Season pork tenderloin slices to taste with salt, pepper and granulated garlic. In a large skillet, melt butter over medium-high heat. When hot, add tenderloin slices and sauté until golden brown on all sides. Set aside. Using same pan, add onions, bell peppers, garlic and green onions then sauté 3–5 minutes or until vegetables are wilted. Pour into a large mixing bowl to cool 5–10 minutes. Once vegetables are cool, combine all remaining ingredients except paprika and tenderloin, blending well to incorporate evenly. Pour mixture into a 9″ x 13″ corningware baking dish and sprinkle evenly with paprika. Place in oven and bake 40–45 minutes or until nearly done. Remove casserole and top with pan-fried tenderloin slices. Return to oven and continue cooking an additional 5–10 minutes or until a knife inserted to center of dish comes out clean.