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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!
Easy and tasted great! I bought the frozen diced potatoes with the peppers and onions in them. It did take about 50 min total to bake. A crowd pleaser!
If you use a frozen bag of hashbrowns, onions and peppers, it’s much easier.
Made a beautiful Easter Breakfast! Cooked it in the oven in a cast iron skillet. Put in oil while the oven preheated. Added the thawed hash browns while I finished browning the sausage and egg mixture. Once all components were ready, I added the sausage/veggies on top of the potatoes. Then added a layer of cheese then poured the egg mixture on top and baked. Cut the cooking time down significantly!
As you stated in an update, this definitely takes at least 45 minutes to cook and I’m currently at an hour-and-going to get the center set and the diced fresh potatoes cooked. The active prep time also took me way more than 15 minutes and I’m quite efficient in the kitchen. I wish recipes included a range of prep time based on experience for a more realistic time range. Or maybe it would be 15 minutes if someone was using all pre-cut/shredded ingredients. Although I suppose the time listed technically does start after all the ingredients have been prepped. So long rant short, the actual time for this dish is probably 1.5-2 hours.
Still yummy, and gimmesomeoven is still a go-to recipe site for me!
I suppose it wouldn’t be fair to rate this any lower, because I did make some changes, but there was way to much onion for my taste. It completely overwhelmed all the other flavors. I used 12 eggs, bell pepper and onion as instructed, breakfast sausage, added 2 cups of broccoli, and shredded my own potatoes. Still, all I could taste was onion. Baked for 1.5 hours at 350. If I make it again, I’ll omit the onion entirely.
can this be made cooked then frozen?
I made 1/2 recipe, as there are just 2 of us. Didn’t have used French fried cut up:) it was really good!
Decent, easy to make crowd pleaser! This is one of those simple recipes that lends itself to personalization so I add a little onion and garlic powder to the whisked eggs for just a little more flavor in them, otherwise the sausage carries most of the flavor. I also like to use half and half with the eggs for a little more richness.
Don’t be afraid to try different meats or cheeses if sausage and cheddar aren’t your thing! This would be excellent with ham and Swiss cheese!
Bomb-diggity. Spot on with everything. Did not use bell peppers. Easy and a hit!
Made this for a Birthday breakfast party and everyone loved it! I did add salt .