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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!
Made this for brunch today along with bloody Mary’s. It was awesome. I folllwed the recipe exactly, no changes needed!
Awesome, so happy to hear it!
This seems easy enough. I would try it out this weekend. Thanks for sharing. :)
Awesome Lara, we hope you enjoy it as much as we do! :)
I made this for Father’s Day brunch today and it was SUCH a hit! So tasty and pretty easy to assemble. I think there were just as many complements as extra helpings of casserole dished out.
Thanks for sharing, Emma, we’re so glad to hear that! :)
Hello! Is there a reason why you made this with Italian sausage instead of breakfast sausage? I can’t stand Italian sausage, but I will use it if you strongly suggest ;)
This looks delish! Can’t wait to try it on Fathers day!
Hi Nicole, no, just preference, you could totally do it with breakfast sausage — it would be very yummy! We hope Dad enjoys! :)
Hi, looks like a great recipe. I have a question. Can this be made ahead? Like I want to make it for a cottage trip. Just want to have it ready to pop in the oven. Plz let me know if that would work.
Thanks, Afsheen! 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!
I want to start off saying that I do not like breakfast food. I made this casserole ahead of time so I could have it in the morning and it was delicious. Very affordable in cost and time.
Thanks for sharing with us, Tracy, we’re so glad you enjoyed it!
Your recipe looks delish. I just wanted to say that I hope you and your Mother can move closer together one day soon. My precious Daughter died in January (2017) from Stage 4 Breast Cancer. We were very close; she was the love of my life. We never lived more than a few minutes from each other, and I thank God everyday for every single second I got to spend with her.
Thank you, Sylvia! And we’re so very sorry to hear that. Sending you hugs. Thank you for this reminder that life is so precious and fleeting.
Going to our kids house next weekend. Think you could make ahead and pop in the oven in the morning?
Hi Sev! 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!
I make this all the time when family/friends come to visit. We use breakfast sausage like Jimmy Dean instead of the Italian sausage. Perfect for make ahead, just pop in the oven! Sometimes we serve with tortillas and salsa for “build your own” breakfast burritos, delish! Thanks for sharing this recipe :)
Thanks for sharing with us, Jessica — we’re so glad to hear you and your friends and family love it! :)
Any tips for making it the night before??
Hi Mandi! 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!