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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!
I really enjoyed you breakfast casserole and so did my guests, and it was easy to prepare. I plan to try it with chorizo next time. Thank you very much.
If you make the casserole the night before, do you still bake it for the same amount of time?
Yes, you do.
Thank you for the Mother’s Day wishes!! So incredibly sweet. Sounds like you have a great momma and I’m sorry you can’t spend the day together. Thanks for this awesome casserole recipe. Pinned!
Very loving and sweet blog about your Mom. I loved reading it.
I know I repeat myself endless about this, but easy really is a key word for me. I know we all the same amount of hours in the day. But I am filling mine up these days, so that lingering times in the kitchen is a luxury. However I still like to eat well and have people over. Mmmmm. So recipes like this are much appreciated.
Yum! A breakfast casserole I would eat everyday if I could.
Perfect for Mother’s Day! So delicious!
This sounds awesome, Ali! I would love to try it with Field Roast vegan sausage for a veg-friendly version :)
This looks absolutely amazing! Can’t wait to try it!
Oh, this hits so close to home. My mom and I live 2 hours apart, and we only see each other once every couple of months. I know that is more than some people, but to me it is never enough time! And our weekends together always seem crazy hectic because we try to fit so much in. How I would love to live in the same city as my mom! Maybe one day. I think I’ll make this breakfast casserole for her on Sunday morning when I am visiting – thanks for the inspiration :)
Does anyone know how many real potatoes I would need if I wanted to make the hash browns instead of buying frozen hash browns? And could I ues sweet potatoes instead of white potatoes for a variation?
I have another recipe that uses three pounds of potatoes cubed and boiled for eight minutes as a substitute for a bag of hash browns.
It depends on the size of your potatoes. I just made them with fresh potatoes, cubed, then microwaved the potatoes in a plate for 7 minutes. I followed the remaining steps as if I used thawed potatoes. Only different thing I did was not cover with foil because my potatoes were already precooked and baked it for 30 minutes. My family and I gobbled it up. Great recipe Ali! Thanks!