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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 you make this ahead and freeze?
Can you make this the night before and put in the fridge until baking the next morning?
I was short a few ingredients so I improvised: crispy cooked bacon instead of sausage, and I added it as a topping for serving so I reduced the amount significantly. Also nixed the hash browns and replaced with skin-on diced baby potatoes that I added as is, without sauteing beforehand. I halved the cheese too.
After combining everything, it sat overnight in the fridge until noon the next day. It was delicious! A full meal on its own, but I served fruit salad and big homemade pita chips (to scoop up the casserole) with it. My brother had it at dinner again on top of toast. Big winner for a big family.
Will this recipe halve okay? I’m only making it for four people, so not really a “crowd.” What size dish would be needed for this?
Also, to make it the night before, do you go all the way to the point that it is in the casserole dish? Or leave out the eggs until just before baking?
Thank you for sharing this inspirational recipe!
This looks yummy. Can you tell me calories per serving?? I was looking for it but could not find it. I would like ti try this recipe.
I am definitely going to try this. Sounds perfect. But since it’s breakfast I’m going to use hot breakfast sausage instead of italian sausage.
Thanks for sharing this great sounding recipe.
Just devoured this for dinner, delish! Used hot sausage, 1.5 cup extra sharp cheddar, and topped with fresh tomatoes from my garden and sour cream. I’ve made lots of breakfast casseroles and this recipe is definitely a keeper. Thanks!
Can you make this with fresh diced potatoes?
I did this. While the other veggies were sauteeing, I cooked the diced with skin on potatoes in the microwave for 3.5 minutes, removed the veggies from sautee pan, and then browned the potatoes in the pan with another tablespoon of olive oil. Came out great.
Easy and delicious.. my family loves it!!
If you make this the night before ,
do you need to let it come to room temp
before baking? Or just cook a little longer?
This was so simple and Delicious. Made it for 10 people…they loved it!
I made it the night before and cooked it up in the morning. It was super cold from the fridge over night, so I cooked it for a total of 60 mins. (30 mins covered with foil and the last 30mins uncovered to get golden brown…once it started bubbling I knew it was done)
I liked that there wasn’t any bread or flour added in the recipe. The potatoes add a nice density making it firm to cut. Very moist with all the cheese! I used pepper jack on the top for a little zip of flavor along with a can of roasted green chilles…Then served with cut up Avocado and topped with salsa!
I just made this today and it was delicious! Took 45 minutes to bake in the oven. I wouldn’t change a thing.
I want to try the Cheesy Breakfast Casserole for Easter. Do you think using Potatoes O’Brien would work for the Hash Browns?
I made this recipe using O’Brian potatoes and it cut the prep time. O’Brian already has the onions, peppers, etc in the package.
All I did was brown the sausage, add potatoes, eggs, milk, cheese and pepper.
It turned out delicious!!
I have use the O’Brien Potatoes and it gives you the color you want and is perfect
in this recipe