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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 made this casserole Christmas morning… it was a HUGE hit! This is the best breakfast casserole I’ve ever made. I cut it down to make about 3/4 of the full recipe (there were only 4 of us eating but we ate big portions!) & used leftover ham instead of sausage. I also sprinkled some leftover crumbled bacon on top. After baking it covered (like the author said watch it!) I uncovered & turned on the broiler to brown the potatoes a little. Deliciousness!!! Thank you!
This casserole is delicious! I’ve been making it for years and everyone loves it!
This breakfast casserole is delicious! I have made it several times over the years and everyone loves it!
Making this now for christmas morning. It will cook while the kids open gifts and be ready for when they are done. Easy and quick breakfast for a busy morning!!
You said that you can prep it the night before, wouldn’t the eggs make everything so soggy?
Thank you snd your great.
Hey Sandra, the eggs settle to the bottom and cook nicely once done in the oven, so there should be no sogginess when you go to eat it.
I make this for my family every Christmas morning.
I use potatoes O’Brien and a bag of Johnsonville Meat Lovers crumbles. Sometimes I throw some diced ham in as well. We also whip up a batch of sausage gravy to pour on top before eating.
Great recipe and always loved by all.
I saw in one post that you thought it would be ok to bake the casserole the day before, allow to cool, cover and refrigerate. I’d like to do this because my house is CRAZY Christmas morning. However, you didn’t mention how long to reheat and at what temperature. Any suggestions?
Thanks!
Can you make this ahead of time and place on freezer?
I really enjoyed this recipe! I am not an amazing cook, but I can throw a nice meal together. This is so easy and delicious. I did this recipe exactly like it stated, but the sausage. I used the bob evans maple sausage instead of the Italian. (My husband is picky on the sausage.) What I love about this recipe the most is that it’s not too “eggy”. Other bakes people have made seem to have a lot of eggs and I worry they aren’t cooked or it’s just too much. This is perfect. I can’t taste absolutely each ingredient. I topped mine with a bit of siracha and for leftovers I plan to add a nice over easy egg! Lastly, love that it’s gluten free since I have celiac! Thanks again!
Hello, this recipe looks delicious and I’m going to try it. One question, have you every made it a day ahead of time and baked it the next day? Just wondering if the potatoes would get too soggy.
Thank you.