Copycat Denny’s Grand Slam Breakfast Casserole (Print version)
A hearty Denny’s-inspired breakfast casserole with eggs, sausage, bacon, hash browns, cheddar, and a soft pancake-style custard.
# Ingredients:
For the breakfast base
01 -
1 lb (450 g) breakfast sausage
02 -
6 slices bacon, chopped
03 -
1 tablespoon unsalted butter or bacon drippings
04 -
20 oz (565 g) frozen shredded hash browns, thawed and squeezed dry
05 -
1 1/2 cups (170 g) shredded sharp cheddar cheese
06 -
3 scallions, thinly sliced
For the pancake egg custard
07 -
8 large eggs
08 -
1 1/4 cups (300 ml) whole milk
09 -
3/4 cup (90 g) complete buttermilk pancake mix
10 -
2 tablespoons maple syrup, plus more for serving
11 -
1 teaspoon kosher salt
12 -
1/2 teaspoon black pepper
13 -
1/2 teaspoon garlic powder
14 -
1/2 teaspoon onion powder
# Instructions:
01 -
Preheat the oven to 350°F. Grease a 9x13-inch baking dish with butter or cooking spray.
02 -
Brown the sausage in a large skillet over medium-high heat, breaking it into small crumbles. Transfer to a plate, then cook the bacon until crisp and drain on paper towels.
03 -
Leave about 1 tablespoon fat in the skillet or add butter. Add the squeezed-dry hash browns and cook for 5-6 minutes, stirring once or twice, until some edges are lightly browned.
04 -
Spread the hash browns in the prepared dish. Top with sausage, bacon, cheddar cheese, and most of the scallions.
05 -
Whisk the eggs, milk, pancake mix, maple syrup, salt, pepper, garlic powder, and onion powder until combined. Pour evenly over the casserole.
06 -
Bake for 40-45 minutes, until the top is golden and the center is set. The center should reach 160°F for egg safety.
07 -
Let the casserole rest for 10 minutes. Slice and serve warm with the remaining scallions and extra maple syrup on the side.
# Good to know:
01 -
Inspired by the flavors of a Denny’s Grand Slam breakfast plate.
02 -
Best served warm after a 10-minute rest.
03 -
Leftovers keep refrigerated for up to 4 days.