This post is currently being edited.
Easy Cheesy Breakfast Casserole Recipe | 1-Minute Video
Easy Breakfast Casserole with Sausage, Hashbrowns and Eggs
This easy sausage, egg and hash brown breakfast casserole is simple to make, and always a crowd-pleaser!
Ingredients
- 1 pound ground Italian sausage (hot, mild or sweet)
- 1 medium white onion, diced
- 1 red bell pepper, cored and diced
- 3 cloves garlic, minced
- 1 (20 ounce) bag frozen diced hash brown potatoes*, thawed
- 2 cups shredded sharp cheddar cheese, divided
- 6 eggs
- 1/3 cup milk
- 1 teaspoon fine sea salt*
- a few generous twists of freshly-cracked black pepper
- toppings: thinly sliced green onions, sliced avocado and/or hot sauce
Instructions
- Prepare oven. Heat oven to 375°F.
- Brown the sausage. Cook over medium-high heat in a large sauté pan until browned, crumbling the sausage with a spoon as it cooks. Transfer sausage with a slotted spoon to a large mixing bowl. Reserve 1 tablespoon of the remaining sausage grease in the sauté, and discard the rest.
- Sauté veggies. Add onion and bell pepper to the pan and sauté for 5 minutes, stirring occasionally, until softened. Add garlic and sauté for an additional 2 minutes, stirring frequently, until fragrant. Transfer the vegetable mixture into the mixing bowl with the sausage. Add the thawed diced potatoes and 1 1/2 cups cheese to the mixing bowl with the sausage and veggies. Toss gently until evenly combined.
- Add the eggs. In a separate small bowl, whisk together the eggs, milk, salt and black pepper until combined. Add the egg mixture to the potato mixture and toss gently to combine.
- Bake. Pour the mixture into a 9x13-inch* baking dish and top with the remaining 1/2 cup of shredded cheese. Cover with aluminum foil and bake for 40 minutes. Remove the aluminum foil and bake for an additional 10-15 minutes until the potatoes in the center are cooked through. Transfer the baking dish to a wire rack.
- Serve. Serve warm, garnished with your favorite toppings, and enjoy!
Notes
Potatoes: If you don't have a bag of frozen diced hash brown potatoes, feel free to dice 20 ounces (nearly 2 pounds) of Yukon gold potatoes for this recipe.
Type of salt: I always cook and write my recipes with fine sea salt. But please note that if you are using iodized table salt, you only need to add about half as much.
Size of baking pan: This casserole will also fit in an 11 x 7-inch or 9 x 9-inch baking pan, if you prefer. It will likely just need an extra 5-10 minutes to cook.
Did you make this?Let me know how it turned out in the comments below!
I made this breakfast casserole for Christmas morning. Wow! It’s just delicious. Thank you for sharing the recipe. I’ll be using it often. So excited to find a morning casserole recipe that doesn’t include packaged flour. And it’s even easy. Oh, yum!!
We’re so glad this was a hit Lainie, thanks for sharing! :)
Just made this on Christmas Eve to bake on Christmas morning. The only thing I did differently was use bacon instead of sausage and cooked it in a 9×13. It was fabulous! I ate way too much and am about to get another serving for a late lunch. It was seriously so good. I’m sure we’ll be making this lots more!
We’re so happy you enjoyed this Brittany, thanks for sharing! :)
I made this Christmas morning for my family of 4! This 8 serving meal was gone in less than 30 min! Thank you for the wonderful recipe, it was certainly a crowd pleaser!!:)
You’re so welcome Adrien, we’re glad it was a hit! :)
This was a great way to start Christmas morning! Thank you for sharing!
Aww we’re so happy to hear that Toni, we hope you had a wonderful Christmas! :)
Can I put the casserole together today and bake in the morning???
Hi Julia, we wouldn’t really advise that because we worry that making it so far in advance might make it soggy. We hope you enjoy this though! :)
Just wanted to say that the instructions say 9×9 or 9×11 dish but when I was reading comments you replied to someone and said 9×13. I’m giving 9×13 a shot for Christmas brunch. Sounds amazing. Thanks for sharing!
Hi Jessica, a 9×9 or 9×11 would probably be most ideal, but a 9×13 should still work. We hope you enjoy this!
O.k After I wrote my comment, I did actually read over the remaining comments and did indeed see the pan size!! Thanks!
It may have been mentioned somewhere in these comments, but I didn’t see it.. What size baking dish are you using? I was thinking about so many people having problems w/ the eggs being runny and thought maybe the dish they were using was too small? With the amount of ingredients, I’m guessing you’d want to use a 13×9 pan? Thanks! I’d like to give this dish a trial run today so I know if it’ll work for Christmas morning.
What size baking dish do you use, looks like a 3qt one possibly or is it two? Thanks and looks delicious!
Hi Jesse! The size we used was equivalent to a 11×7-inch or a 9×9-inch baking dish. We hope you enjoy!
Tried this recipe this week. I made sure I wrung the water out of the defrosted hash browns using a dish towel before addiing them to the mixture. I also used fresh mushrooms and sauteed them with the onions and some green peppers to get rid of water. Used condensed milk for a creamier texture and placed everything into a 13X9 pyrex dish tobake. Turned out perfectly.
Awesome, we’re so glad to hear that Gail, thanks for sharing! :)