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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!
For those of you that prepared this the night before, how long did you bake it for since it was chilled? Thank you.
Hi! I made this dish for a Mentor Breakfast for my son’s football program. I tripled the recipe to fill a 12×17 pan…lots of hungry men to feed. it was a huge hit! I had many request the recipe. Sorry I didn’t get to take a picture! I can assure you I will make this dish again. Thank you so much for posting your recipe!
AHMO Blessings to you,
Amy
Thanks for sharing this with us Amy — we’re so happy this was a hit with your son and his football buddies! :)
Can this be assembled or prepped the night before ??
Hi Kate! You could certainly prep all the veggies the night before, but we wouldn’t assemble it that far in advance (it will collect too much moisture and will likely get soggy). We hope you enjoy this!
Do you think you would be able to put this in muffin cups for an on the go breakfast?
We haven’t tried that Kaitlin, but we love the idea! We think it should work too. If you give it a try, definitely let us know how they turn out! :)
I had breakfast for our group ski weekend. Chose this casserole, bloody Mary’s, and fresh fruit :). The casserole was a huge hit (saying lightly)…even the 19 year old got second helpings. Looking towards the next trip’s menu in a couple weeks…. Hmmmm. Thank you!
We’re so glad it was a hit with folks Cynthia! :D
Should I cook the hasbrowns on their own first and then add them to cook into the casserole or just add them thawed but not cooked into the casserole dish?
Hi Chandra! You can just add them thawed to the mixture (last sentence of the first paragraph of the instructions). We hope you enjoy!
How many people does or feed?
Hi Judy! This should make about 8 servings. We hope you enjoy! :)
This is delicious… O added some maple syrup to the mix for that bfast flavor… Yummy!!
We’re glad you enjoyed it Jason, and we think that maple syrup sounds like an AWESOME addition! :)
This is a great idea. I will use O’Brein hash brown potatoes to save the steps of onion and red pepper dicing. Make one for my husband with sausage, and one for my daughter and myself with either Bacon, or ground beef ( maybe both), then make an additional one for my parents who have a hard time cooking for themselves. Ta da. Thank you for the great idea.
Thanks Julie! We hope you and your family enjoy this! :)
Awesome, I’m so glad to hear it! :)
Easy is what I like! My family love it. Thanks for sharing!
We’re glad to hear that Jackie! :)