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California Breakfast Casserole


Avocado's and tomatoes gives this traditional breakfast casserole a California twist! Make it the night before and pop in the oven in the morning for a fresh, hot and nutritious breakfast.

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Rate this recipe 4.2/5 (238 Votes)
California Breakfast Casserole 1 Picture


  • 12 precooked breakfast sausage patties, thawed
  • 2 to 3 sliced tomatoes
  • 2 to 3 sliced avocados
  • 12 eggs or egg substitute (the kind that comes in a carton)
  • 1 cup milk
  • 1 pound package frozen hash browns, thawed
  • 1 cup cheddar cheese, shredded
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • extra cheddar cheese for topping


Servings 6
Cooking time 45mins
Adapted from


Step 1

Layer the bottom of a greased 9x13 pan with sausage topped with tomatoes and avocado.

In a bowl, beat eggs and milk. Stir in all other ingredients. Pour hash and egg mixture over the sausage, tomatoes, and avocados.

Bake at 350°F for 35-45 min or until well set. Top with extra cheddar right after pulling out of the oven so it melts all over the top.

Top with salsa or sour cream.

Option: You can assemble and let sit overnight without baking. That way it tastes fresh when you bake it up the next morning or bake the night before and reheat in the microwave the next day.

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