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!
This is my go_to overnight breakfast casserole. BUT it’s so much better if you sauté the potatoes first! And add a little hot sauce when you’re mixing ingredients together-takes it over the top!
Can I use chopped kielbasa or smoked sausage with chopped bacon instead of italian sausage in this recipe.
It’s my family’s favorite breakfast, and co-workers.
Taste was great! We used turkey sausage for a healthier option and I didn’t have any frozen potatoes so I used 3 fresh golden potatoes and just diced them and microwaved them in a glass bowl for 7 min to precook before adding to the casserole
Made this for Mother’s Day and it was a huge hit! Not a bite was leftover. Super easy and will definitely make again.
I enjoyed this casserole with the exception that it was way too bland! My family had to add hot sauce for extra flavor otherwise it was a good recipe.
Just made this today and I love it! I did change just a few things (added entire 32 oz bag of thawed Ore-Ida diced hash browns instead of the above 22oz, which led me to add three more eggs and about a half cup more of milk). I cannot eat cheese but the husband can so I topped his half of the 13×9 pan with cheese and left my half alone! Baked for 30 minutes covered and another 15 minutes uncovered. YUM!
*Note – next time I make this, I will add more veggies like spinach and mushroom.
My husband and I loved this! I didn’t have any red peppers so I used a can of red gold chili ready tomatoes (drained) and let me just say…..it was AMAZING!!!! ?
Also, I used Tater tots instead is potatoes.
Great easy breakfast casserole to make for my big family!! Delicious! Thanks!
Can I cut up potatoes and use them
Hey there! I’m using fresh russet potatoes (frozen foods are scarce in the store right now), would I cook it the same or should I par-boil the potatoes first?
Thanks!