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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!
Can I use breakfast sausage instead of Italian?
Yes, most definitely — we hope you enjoy!
I never leave comments, but I had to with this recipe! I made it for my husband to take for his staff. He said everyone loved it and scraped the dish clean! The only modification I made was adding 10 eggs and 32oz of hash browns. I also browned the hash browns a bit before adding them to the mixture, because I thought it would add a bit more texture. I’m definitely keeping this recipe! Thank you!!
Thanks for your comment, we’re so glad this was a hit!
I recommend revising the word “hashbrown” with “cubed hashbrowns” If you don’t have the picture to reference when you are shopping for ingredients. Thanks!
Making this casserole for the first time this morning and man–it looks and smells awesome!!!! We cannot wait to try it once it finishes baking in the oven!! I know you mentioned making the night before and refridgerating, however, have you ever made a couple of them and stashed them away in the freezer? Just thought having a few of these made ahead of time would be super helpful for holidays, family weekend visits, to bless other friends going through hard times, or even for those weekends when I am gone or feeling icky…my husband could bake and then have a yummy breakfast made! I don’t see any reason why it couldn’t be stored in the freezer but thought I would ask the guru!! ?? Thanks again for sharing this recipe!!!
We hope you enjoyed it, Ashley! We haven’t tried freezing this, and while it might work and you could try, we wouldn’t really recommend it. Because of the high amount of dairy content and the delicate potatoes, we don’t know that it would hold up well if frozen.
I’ve made this one a few times. Delish!
We’re so glad you enjoy it!
I tried this recipe this morning. Exactly as directed. I was
Disappointed as it did not turn out.
We’re sorry to hear that, Brandy! How did it not turn out for you?
We don’t like frozen potatoes. I wonder if you could cube and fry some and use in place of the frozen?? This looks so good!
Yes, we think that would probably work fine. We hope you enjoy!
I need to serve 20 hungry college students who will be sleeping in my house (so I will want to be quiet in the AM) — have you prepped all ingredients together the night before and stored to cook in AM? Looks like some people have done all but eggs and then added eggs and cooked but I would rather add all ingredients so I don’t have to move around in the kitchen too much. Let me know what you think. Thanks
Hi Joanna! Oh man, that’s a lot of college students! haha. We haven’t tried prepping this the night before, but we think you could definitely go ahead and have your onion, garlic, bell pepper, and green onions (if you use them) chopped, cheese shredded (unless you’re using already shredded cheese) and your sausage already cooked. That’s what we would recommend as far as prepping in advance. We hope this helps and that everyone enjoys!
This is my second go around with this recipe and I think it turned out better this time.
The only changes I made were to use the shredded hashbrown potatoes (and thawed them out in the microwave before I mixed them in), used a roll of pork sausage from the breakfast meats section of the grocery store, and put everything in a 9×13 pan to bake it.
Needless to say, there are only three pieces left and I don’t think they will make it through the day tomorrow.
Next time, we are going to try a little less onion and one more clove of garlic though (And maybe mix in some Weber’s Kickin Chicken dry spice in the egg mixture before pouring it over the hashbrowns… just to give it a little more spice)
Thanks for the awesome recipe
You can use those obrion potatoes with peppers and onions and add sausages or crumbled sausage, cook all in large frying pan, add scrambled eggs and add cheese at end , one pan and done. Make this just about every weekend morning for family of 4. Juice n toast and breakfast is served! Yours looks delish :)
Thanks, Michelle!