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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’d advise to cook the hash with just a spoonful of bacon grease or oil. The potatoes will look dry towards the end but stir it here and there and it will get a good head start.
Best recipe ever. Use the hot Italian sausage. But replace the potatoes with frozen tator tots!
It needs to cook 1 HR to 1HR 15mins. We also added bacon and added double eggs it was great. Will be making again
This was so good that my son in college has asked me for this recipe! Go figure!
I followed the recipe exactly and mine looked nothing like the picture shown. I used a 9×13 pan. It was quite full. I honestly wonder if this blogger even made this recipe since all the posters had to tell her it takes atleast 45 mins to bake..it was quite tasty..I will add more sausage next time
I am looking for something I can freeze for a new mama to reheat. This should work, right? I’ve never made enough to freeze!
I have frozen this to take to my daughter’s house! Just thaw overnight in the fridge, let come to room temp (about 1/2 hour) and bake as directed! My grandkids loved it and my daughter was so happy she didn’t have to cook! :-)
Just made this, and it was delicious. I made a few substitutions based on what I had on hand, the main one being that I didn’t have any bell peppers but I did have chili peppers and mushrooms. One note: if you’re substituting fresh diced potatoes for the frozen hash browns, consider parboiling them before adding them—it took a long time to get them baked all the way through.
Easy to make casserole with so much flavor! Made the night before with exact ingredients. Bake for an hour in e morning – first half hour covered with foil. Delicious!
I am attempting to make a layered casserole.
I have 8 baked potatoes left over from xmas dinner. Will use what I have. I will brown 1 lb ground sausage and 10oz chorizo and chopped onions, which I will layer over the cut up potatoes with skin on. Then I will pour doz scrambled eggs over mixture salt and pepper pinch of salt. I will then add shredded cheese on top. Top it with green onion once out of oven. Hoping it comes out integrated and layered. Wanted to add bellpeppers with chopped onions but, alas, have none.
Yours reminds me of homemade cornbeef hash from yrs ago.
I made this using garlic smoked sausage. I added a teaspoon of tastefully simple spinach and herb and a 1/4 teaspoon of red pepper flakes. It was awesome!
Didn’t see “Salt” in the ingredients. So i trusted the process and said to myself, maybe all the flavors will release natural salts and wont need any. Boy i was wrong. The casserole in general was so good and packed with flavor after i sprinkled some salt on top of it. My mother loved it, she requested that i make it again for Sunday brunch. Will deff add my own spices but deff will use the same recipe! Thank you?