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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 an overnight casserole, prepared it the night before and set it out for half an hour before putting it in the oven. It needed to bake for an hour and twenty minutes. The last half hour w/out the foil. I did bake it at 350* instead of 375*.
I tweaked it a bit. I used 1/2 lbs breakfast sausage, 4 strips of bacon chopped, and ham pieces. I used green peppers instead of red. I had shredded hash browns instead of using potato cubes and baked covered for 30 mins. DELICIOUS!
This is delicious!! Can you share the nutrition facts?
Tried this recipe for the first time today. I used shredded potatoes and it was very good. The next time I think I’ll use pepper jack cheese as well as top the dish with crumbled bacon.
Yummy! I prepped the night before as I was using whole potatoes cut up and wanted to par-boil them. We like things with a kick so I used both spicy sausage as well as sautéed jalapeño with my pepper and onion mix. So so so good!
I’ve made this casserole for Christmas morning and for Mother’s Day this year. Love this recipe and my family can’t get enough of it either!!
Hello, I was wondering about freezing options
I want to make the casserole a night before I leave to go out of town (friday) and then make it that sunday
What should I do?
Tired of the breaded version so found this option and it proved to be a great base recipe. Made some modifications as my family does not like peppers but added other favs including chopped fresh tomatoes, artichoke hearts, and spinach (blotted extra moisture as much as possible). Also used canned potatoes as that what was in my pantry and sprinkled with feta in the last 15 minutes. It was delicious! 45 minute cooking time worked perfectly in the 11 x 7. Highly recommend this as a carb-lighter casserole. Thanks!
Yes ! Baking for about 45 minutes at an altitude of 2300
feet seems perfect .
This is a really yummy dish . Thanks !
Can you freeze this and bake it later?