Video summary

Come Cook Breakfast With Us! | Breakfast Casserole

Main summary

Key takeaways

Cooking

Presenter / Channel

  • The video is presented by Devin and Lauren (their channel/community).
  • They reference “Pal’s recipe” for the breakfast casserole.
  • They mention a “copycat Cracker Barrel recipe” for the hash brown casserole.

Ingredients (with quantities / substitutions mentioned)

Breakfast Casserole (sausage, biscuits, eggs, gravy)

  • Cooking spray (to spray the pan)
  • Sausage, browned (described as “sausage” / “ke brown sausage” in subtitles)
  • Buttery biscuits
    • Cut biscuit dough into ~1-inch pieces, then line the pan
    • Mentioned as “butter tasting” biscuits
  • Bacon bits (mentioned; quantity not given)
  • Eggs: 6 eggs
  • Milk: ½ cup (they note they may have had less milk than the recipe required)
  • Salt and pepper (to taste)
  • Shredded cheese
    • They layer cheese over the sausage (exact amount unclear)
  • Gravy
    • Made in a saucepan (exact gravy ingredients not clearly listed)
  • Onions
    • Onions are referenced in the gravy context earlier, but no exact amount is given

Oven temperature / timing

  • Preheat oven to 350°F

Hash Brown Casserole (creamy, cheesy potato)

  • Melted butter: 4 tablespoons (¼ cup)
  • Sour cream: 8 oz
  • Onions: ½ cup chopped onions
  • Cream of chicken soup
    • They also mention “cream of mushroom or cream of chicken,” but use cream of chicken
  • Black pepper (to taste)
  • Cheese: 1 cup (plus additional cheese for the top)
  • Hash browns: 30 oz bag
    • They note: “This is 30 oz. It’s 26. Good enough.”
  • Additional cheese (for topping; quantity not stated)

Oven timing

  • Bake 30 minutes covered with foil, then 15 minutes uncovered
  • They set the oven to 350°F

Equipment / Prep Steps

  • Pans
    • At least one large pan for the breakfast casserole
    • Discussion about using a smaller pan vs. larger pan
  • Saucepan for gravy
  • Mixing bowl(s)
    • An “extra-large mixing bowl” for the hash brown mixture
  • Baking dish / pans
    • Sprayed with cooking spray
  • Tools
    • Whisk (for eggs)
    • Stirring tools (for gravy and hash brown mixture)
  • Timers
    • Breakfast casserole: 35 minutes timer set
    • Hash brown casserole: 30 minutes covered + 15 minutes uncovered

Prep techniques

  • Brown sausage until dark/crispy, then drain
  • Whisk eggs and milk, season with salt and pepper
  • Cut biscuit dough into ~1-inch pieces and line the pan
  • Layering concept (described in the method):
    • sausage → cheese → biscuit/egg/gravy assembly
  • Hash brown texture goal: mix until “extra extra smooth” and thoroughly combined

Step-by-Step Method (key technique + timings/temps)

1) Brown and prep sausage (breakfast casserole)

  1. Spray pan with cooking spray.
  2. Cook sausage until browned with dark and crispy edges.
  3. Drain the sausage.

2) Make gravy mixture (breakfast casserole)

  1. In a saucepan, start the gravy mixture.
  2. Measure 2½ cups water into the saucepan.
  3. Stir/cook until thick enough for dollops.
    • They say it’s not as thick as they want, but proceed.

Note: besides water, the exact gravy ingredient(s) are not clearly enumerated.

3) Assemble breakfast casserole (biscuits + sausage + eggs + gravy)

  1. Preheat oven to 350°F.
  2. Prepare biscuits
    • Tear/cut into ~1-inch pieces
    • Line the bottom evenly, filling crevices for crust formation
    • They emphasize having biscuit pieces connected to build a crust
  3. Layer cooked sausage over biscuit pieces.
  4. Layer shredded cheese over sausage.
  5. Whisk eggs
    • Whisk 6 eggs with milk (recipe calls for ½ cup)
    • Season with salt and pepper
    • They acknowledge milk may have been insufficient
  6. Pour egg mixture over the layered base.
  7. Add gravy
    • Recipe calls for gravy in dollops (“little… dollops”)
    • Their gravy is thinner than preferred, but they still spoon/dump it on
  8. Bake
    • 35–45 minutes, until eggs and biscuits are cooked through
    • They set a 35-minute timer

4) Prepare hash brown casserole mixture

  1. In a large bowl, add:
    • Cream of chicken soup
    • Sour cream (8 oz)
    • Melted butter (4 Tbsp)
    • Chopped onions (½ cup)
    • Black pepper
    • 1 cup cheese
  2. Add hash browns (30 oz bag)
    • Bag shows 26 oz, but they use it anyway
  3. Mix until uniform (“extra extra smooth”) and thoroughly combined.
  4. Spray/grease the pan
  5. Pour mixture into the baking pan(s)
    • They discuss possibly using two pans for more crunch, but keep to one based on circumstances
  6. Top with cheese (they explicitly say to add cheese on top)

5) Bake hash brown casserole

  1. Bake at 350°F
  2. 30 minutes covered with foil
  3. Uncover and bake 15 minutes more

Tips / Notes / Common Issues Mentioned

  • Browning sausage correctly: cook until dark and crispy, then drain.
  • Pan sizing matters: smaller pan may help crust formation.
  • Biscuits-to-pan technique: fill crevices and keep pieces connected for crust.
  • Gravy thickness: theirs is “not as thick as I would like,” so they use dollops/dumping anyway.
  • Milk shortage/missing milk: recipe calls for ½ cup, but they proceed while making adjustments.
  • Cheese flexibility: they emphasize using enough cheese and saving some for the top.
  • Doneness
    • Breakfast casserole: bake until eggs and biscuits are cooked through
    • Hash brown casserole: covered/uncovered timing as stated above

Serving / Plating Suggestions

  • No detailed plating instructions are given.
  • They focus on baking and having leftovers, noting they sometimes finish the breakfast casserole quickly.

Referenced Sources

  • “Pal’s recipe” (for the breakfast casserole approach)
  • “Copycat Cracker Barrel recipe” (for the hash brown casserole)
  • No external links/sources are cited in the subtitles.

Original video