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!
Making without hash browns
We have made this before and enjoyed it, and we just made it again with a few tweaks and it was still tasty. I had a fussy baby who wanted to be held, so I added onion powder, garlic powder, extra salt and pepper to the sausage and to the milk mixture instead of cutting and cooking the vegetables. I used a 2 lb bag of southern style hashbrowns, increased the milk to 1/2 cup, and the eggs to 8. It did take over an hour to cook, but it turned out fine.
I followed the recipe basically as written for a Mother’s Day brunch and everyone loved it. For myself I would go with a spicy Italian sausage with some more veggies but that is my personal preference. Served with pico, avocados, and green onions.
This was delicious! I followed recipe except that I used 8 eggs instead of 6. My family and I loved this. Will definitely be a new go-to for me when I need an easy and yummy dish for a group. Thank you!
Made this dish last week. My daughter decided she wanted breakfast for dinner. This was a big hit. I had to use frozen potatoes O’Brien instead of cooking onions & peppers but it was still really good. About to make a half batch, for me, for dinner tonight.
If we make this ahead of time (night before), can it just be refrigerated and then baked the next day?
Made without potatoes and used a green bell pepper and half/half. It was delicious!
I have made this recipe a number of times and it is always a hit! I usually increase the eggs to 8 or 9. I serve it with salsa and avocado. So yummy!
Can you make this ahead and or freeze??
Good base recipe, but man, it needed salt and the initial recipe time estimate of 45 minutes? Nope. It took an hour and 20 minutes at that temperature (and my oven runs a little hot, so I usually go with the low estimate for time on recipes and have no issues). To be fair, I diced my own potatoes, but I have purchased the prepackaged diced ones before, too, and I can never recall them being parcooked. As for the salt, even with cheese, you always have to add some salt to potatoes. Every time I make mashed potatoes or soup, I end up adding tons of salt.
I’ve never had issues with the recipes I’ve tried from this site, but this one is definitely off. Treat it as a base recipe that you add a little bit more seasoning to.
Why so salty?
I agree! It was definitely underseasoned.
Can this be made and baked in a crock pot?
Can I make and freeze sausage, egg, cheese , hash brown casserole ahead of time or freeze uncooked