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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!
Have made this several times and have added a couple ingredients that my kids like. We added a cup of cubed ham and 2 cups of broccoli. Made it per the directions the first couple times and it has been a family favorite ever since. Thank you ?
This was good! I regret adding black olives to it!!
Kevin, was your broccoli cooked or raw?
Can this recipe be made in the microwave? I won’t have access to a conventional oven on Christmas morning, when I usually make a strata (prepared night before then baked in the morning in a bain-marie in the oven) for breakfast.
I made this for my family and they loved it.
I haven’t cooked this yet, however my son made it at our Thanksgiving Weekend. It was delicious, he made a extra large dish and almost all of it was eat. When we started home they sent it with us. The next morning I warmed it up for breakfast for me and my husband. It was still delicious.
I love this recipe. I use a dozen eggs .take about a hour.
Outstanding! Only thing I changed was I used 8 eggs. 6 seemed a little lonely in that big mixture
Me, too! Thanks for reminding me…
Made this recipe for the first time and it was delicious! I topped it with salsa verde as I served it and really added good flavor. Would definitely make again!
Very yummy! Only thing I do different is double the meat because my guy loves meat! A++
It’s really delicious and so easy to put together. It would be good for any meal.
This was delicious! We used fresh red potatoes and didn’t need to adjust the cooking time at all.