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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 yesterday for my daughter’s 10am donut birthday party and it was a hit! Made one batch with sausage and another with chopped bacon. They were great!! I did have to cook it about a half hour longer to get the potatoes cooked a little more. Will definitely make again!
Ali, I’ve made this casserole several times and every time it was a big hit. A previous commenter asked if prepping it the night before would work…..that’s how I’ve made it each time! No problems at all. I love your blog (& I’m not just saying that because I’m a fellow Kansas City-an…ha)! Great recipes?!
I work in Law Enforcement and I wanted to do something nic for my shift so I doubled the recipe and it was an out of the park hit. Was great for a cool morning before we all had to hit the road and help people. Thank you for the recipe it was so easy!!!!!
This was a big hit at our post-Thanksgiving brunch!
I doubled the recipe, but everything else was just as written, no substitutions. I was a little worried about ‘no salt’, but it didn’t need it, the cheese and sausage were salty enough.
I used an 11x 13″ casserole dish, and cooked it for about 10 minutes longer than the recipes states.
I used the hot Italian sausage, but will try something less spicy next time.
Fed 12 people, and everyone loved it.
Definitely would recommend as easy and delicious.
Our family loves this recipe!!! Never a bite leftover!
I am going away for a girls weekend and am in charge of breakfast one morning. I plan on making this recipe but wanted to test it out first so I made it first for my husband and I. I followed the recipe exactly as written but cut it in half since it was just the two of us. I also made it the night before because I’m not much of a morning person and just wanted to throw it straight into the oven. It was super good. I thought we would have leftovers but we ended up eating the whole thing. I’m definitely going to make it for the trip. Thanks for the recipe!
Delicious, even for picky eaters! Plan on making for Christmas brunch with a fruit salad. It’s easy, filling and colorful!
I started making this dish without reading other comments. I usually read what others have to say about a recipe to see if I need to make some adjustments. First, I forgot to thaw my hash browns. I figured that I would throw everything together (let the meat mixture cool down before adding the eggs) and toss it in the fridge overnight and that would give the potatoes time to thaw. Then I came to read comments while waiting for the mixture to cool… I saw a lot of questions about making it the day before and that it was unsure if you should or could. Boy was I a nervous wreck!
Needless to say, it took a little longer to cook (not sure if the potatoes gave off some water while defrosting). I did 35 minutes covered and 15 minutes uncovered (it did start to stick to the bottom). I also used Jimmy Dean Hot sausage. IT WAS FANTASTIC!! My husband said it was a definite make again dish! I would suggest it you are going to make it the night before just make sure your potatoes are defrosted. I think it should be fine.
We have 3 chickens so we get fresh eggs daily. This will be repeated again and again. I am actually modifying it for dinner tonight. I’m using the hot sausage with taco seasoning and adding green chiles and black beans. Fingers crossed it goes well….
Love your site! Keep inspiring me to cook more!!
How many adults will this recipe feed?
Hi Dorothy! This will feed about 8. We hope you enjoy!
Can I prepare it in the casserole the night before and then cook in the morning?
Hi Maria! 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, otherwise we’re afraid things would get soggy. We hope this helps!