This post is currently being edited.
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!
Hi, I would love to make this ahead of time and freeze it for when a group of us go away. Any tips? Thanks!
This casserole is awesome! I don’t eat beef or pork but I’ve prepared it four times for groups of people and they absolutely love it! The only thing I’d change is the pan size. The 13×9 is too large iof a pan for my preference. I’m sticking with the square 9×9 as I prefer a thicker casserole. Awesome recipe!!
Anyone I have made this for loves it. When guests come in town they usually ask if I’m going to make that breakfast casserole again (and they mean this dish). It’s very yummy and easy to make it your own. Such as, I always add jalapenos to it.
I usually prep everything the day before so in the morning I just have to combine ingredients and bake.
I make this often, I have modified by using potatoes o’brien and it turns out delicious.
I’d like to make this the night before, but I’m not sure how to do that? Would I fully cook it in advance? If so, how do you recommend heating it up the next morning (in the oven for how long? with or without tinfoil?) Or do I not cook it, and just assemble it, and fully cook it in the morning? Or should I just microwave it to warm up (does it taste okay reheated)? Sorry, so many questions!
Thanks! This is such a great recipe! I also like to add bacon to this either in addition to or instead of the sausage. I also like to pre-cook the potatoes a bit in the pan before mixing them in. I know it’s an extra step but it adds so much more flavor and it also lessens the bake time.
I’m going to make this tomorrow morning as it sounds scrumptious. You are so lucky and blessed to have your mom and the best part is you appreciate her!
This recipe is fabulous. I love to make breakfast casseroles anytime I serve brunch to a crowd and I’ve been dying to find one that doesn’t use some sort of boxed bread product for bulk. I have nothing against boxed items but I sometimes find that everything tends to taste like that item once I add it to a dish. This is ease to make, delicious and it feeds a crowd. I’d recommend hot sausage every time. And don’t skip the green onion sprinkle if you like them.
The pictures of this casserole look so enticing. I am going to have to try it. We eat strict kosher though so I will substitute veggie sausage. I hate casseroles that are too “eggy” and this one doesn’t look like that. I will post after I make it.
Thank you
I have made this recipe several times and it is always a crowd pleaser. It is easy to make. You can use the cubbed potatoes or the string hash browns both work. Try it it’s delicious.