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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!
Awesome I also added gab and bacon turned out great
This is a go-to recipe for me. I’ve made it many times, and everyone always loves it!
I love to make this and then use the leftovers for breakfast burritos that I freeze for later! I’m actually making this now to make burritos for camping this weekend, I’ll just wrap them in foil and throw them on the fire. Thanks for the great recipe!
A+. I followed the recipe almost exactly, except sautéed the hash browns with some seasonings for a bit. This is the best type of breakfast casserole in my opinion. Not too eggy and full of potato and sausage goodness. I don’t know why so many people gave such poor reviews. It really is a good, easy, foolproof breakfast casserole recipe. My guests loved it and asked for the recipe.
Excellent recipe. So easy to prepare and so delicious. I added bacon and diced ham to this and it made it even better.
I made this with bacon in 11×17 pan because I had large group! It took 1 hour 15 minutes to bake at 350 because 375 is too high and bottom was getting brown too quick! Delicious!! Highly recommend for holiday breakfast gatherings!
I cooked for a total of 45 minutes and eggs are still not done. I just added another 10 to timer
Can you do this the night before
Thank you
Hello,
Do you have instructions for if you were to make it the night before? I am planning on making this and taking it to our cabin, but would love to make it the night before so I do not have to worry about cooking at the cabin. Thanks!
I have never taken the time to review a recipe online. But after making and devouring this, I rushed to my phone to review because it’s that delicious. Just thank you. Thank you for this glorious dish. P.s. I added salt and cooked for 45 mins.