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!
I plan on making this for new years day brunch. I hate having to read all the comments first just to learn how to make it right. I suggest updating recipes to save people the hassle. Now I can write this recipe out with all the necessary adjustments. Glad I know not to add the eggs until the morning since I’m making it the night before. I was hoping to make it in the crackpot but you never did address that, so I don’t want to take any chances. Just want to have a recipe that comes out the way its supposed to.
Can this be cooked overnight in a crockpot?
Thanks for the recipe! In my mind, recipes are sketches, which contain the most important foundational steps … so, I didn’t have frozen potatoes, nor the milk, not any peppers at all, and the sausages I used were a generic brand of pre-cooked frozen links. Instead, I used, three Yukon Gold potatoes, scrubbed well and diced (left skins intact) and since they didn’t have much flavor, I added some Italian seasoning (as that was the one I found first in the cupboard), and I microwaved them for 4-5 min. on the ‘high’ setting, as well as defrosted the link sausages for that amount of time on ‘high’. I did have about 2-3 cups of fresh baby spinach, so after sauteeing chopped onions with minced garlic (and, also 2 stalks of the innermost leafy part of a bunch of celery–for ‘crunch’), I added the spinach to remove some of the moisture in the leaves. Vitamin K in the spinach is a fat-soluble vitamin, so I assume heating it through didn’t lose too much of that nutrient. I debated about using freshly grated sharp cheddar cheese, but in a push for time, used grated Mexican three-cheese combination, and a third cup of heavy cream (because of the added moisture of the wilted spinach). As for which went first in the casserole, I had to partition potatoes aside from one portion since someone in the family can’t eat them so that was the bottom layer in the buttered dish, and I loved bubbly cheese on top, so everything else went helter-skelter with the cheese-cream-seasonings on top. The cooking time was perfect and a lovely addition to Christmas morning with yogurt topped with tasty blueberries and ripe, ripe persimmons. Mmm. That was good. I’ll have to make this another time for a special way to start the day.
My fam favors a milder approach, so I used turkey sausage, food processed into ground. I did red, yellow peppers, 1 slice sweet onion, chopped, pre-browning the potatoes. 1/3 cup sour cream, 1/3 cup milk, 1 teaspoon fresh chives, 7 large eggs and 4 ounces IN the egg/milk mix and 4 ounces on top, uncovered at 325 for 40 minutes, with and a few minutes under the broiler until just bubbly.
Can I substitute rice for the potatoes?
This is one of my favorite recipes ever! I substitute Impossible Sausage (savory) and it’s absolutely delicious. I can’t get enough of it!!
Great flavor
Looks delicious aaand I will make this VERYYY soon…Thanks for sharing this recipe!!! 😍❤️😍
Does anyone know the calories per serving? Thanks in advance!
Potatoes didn’t get tender after almost an hour of baking. Added 3 extra eggs and they were still a minor player compared to sausage and potatoes. Not surprisingly with that much sausage and cheese, it was greasy.
I used tater tots and also add cooked mushrooms. I have a convention oven so mine only took about 30 mind. Everyone loved this.