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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!
This recipe looks amazing! Is it okay if I make it the day before and serve it the next day?
Thanks Tracie, we hope you enjoy it! And yes, we think you could do that (after you bake it, just let it cool completely and then cover it well before you refrigerate.
Thanks for the recipe! I added 6 more eggs to bulk it up a bit but I love how versatile it is. Great use of frozen hashbrowns!
You’re so welcome Rebekah, we’re glad you enjoyed it! :D
THANKS
Man was this simple and absolutely delish!! I modified it a bit as my family likes everything HOT! So I added only half the milk and added a can of Habanero Rotels (drained) also melted 1 cup of Velvetta to make it a little chessier and WOW!!! I created a monster! My family is going to make me do this every time we are able to sit down and eat breakfast on the weekends. Thanks sooooooooooo much!
Thanks for sharing Abe, we’re so glad you and your family enjoyed it! :D
My wife & I make this all of the time. We even sort out into 1 cup portions and pop into freezer and then just remove from freezer and pop into microwave for 2 1/2- 3 minutes & makes for a quick & delicious breakfast. Also much cheaper than store bought ones that you buy in the freezer section of the supermarket.
Thanks for sharing with us Charlie, we totally love that idea! And we’re so glad you and your wife enjoy the recipe! :)
Hi!
Could you use fresh chopped potatoes instead of frozen hashbrowns?
Thanks!
We haven’t tried that before Lauren, but we think that would be yummy! We’d suggest sautéing them a little beforehand though, just to make sure they cook all the way once they’re in the oven. We hope you enjoy this!
Gimme gimme some oven … love that song, but I digress. I love this recipe, I did tweak it a bit though. I added 1 diced green pepper, an extra egg, half sharp cheddar, half Farmers cheese and nearly a cup of half & half rather than milk. Thanks again for the basic recipe … it was mouth watering delicious and I will make it often. I hope you don’t mind my saying how incredibly lovely you are … Henry ‘s one lucky dog!
Donald
Haha! We’re glad you like the song and the recipe Donald! And we think your tweaks sound delicious (farmers cheese is the best)! :)
We’re vegetarian so I replaced the sausage with broccoli and I only had shredded potatoes on hand but it came out delicious!
That’s great Ashley, we’re happy you enjoyed this! :)
I made this for Christmas breakfast and it was wonderful. I was looking through the freezer, and realized I had some frozen O’Brien potatoes(potatoes with onions and peppers) and a pound of hot breakfast sausage. I put both of them in the fridge for a couple of days to defrost, and used those in this recipe. The potatoes with the mixed veggies saved me some chopping for Christmas breakfast. I browned off the sausage and drained it on a paper towel since I didn’t need any of the grease for the veggies. I added a small can of green chiles to the mixture, and subbed out FF half and half for the milk, since I had that in the fridge. Lastly, I looked through my shredded cheese and realized I was out of cheddar, but I had a Mexican blend. So as you can tell by the subs, this is a very versatile casserole! Not only was it great for Christmas breakfast, but my husband has been taking the leftovers to work for his breakfast. He asked me today if I had any more potatoes in the freezer, and I have already put them in the fridge to defrost. Sounds like this will be a regular item to make on Sundays for us to take to work through the week. This is a KEEPER!!!
Awww, we’re so happy to hear that Charlene, thanks for sharing! Those additions sound awesome too! :)
Made this for Christmas morning breakfast. It was fantastic. Will now be a tradition to make this each year. Everyone raved about how good it was.
Thanks Paulette, we’re so happy it was a hit! :)