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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!
We loved this! So easy to make. I prepped it ahead and baked it a couple days later. It was delicious. Thank you!
My man definitely loves this breakfast casserole!! Thank you for the recipe!
Hi I used raw yukon gold potatoes (which were small in size so i used 6), spinach cleaned from salad mixed going bad, shredded mixed cheese, 8 eggs, lactose free milk with some heavy cream….kind of a clean the pantry casserole day…
Shallot, red and green pepper that needed to be used…olive oil and sautéed the veggies first…used smoked kielbasa cooked then chopped.. lots of pepper n salt seasoned throughout each step.. a little fresh rosemary on the raw potatoes….added all to a bowl…mixed w half egg mixture into casserole dish…and then topped the rest off egg mixture…cover in foil baked 45min at 375….remove foil for 15 min more…looks beautiful so far resting
I used leftover bear sausage links that were already cooked. Used a bag of OBrien hashbrown potatoes. 9×13 pan. Turned out wonderful! Great make ahead for quick weekday breakfast!
I made this casserole for our family’s Christmas brunch and it was a big hit! I followed the recipe to the “T” and it was perfect! Thank you so much for sharing your wonderful recipes!
Wishing you and your beautiful little family the very best in the new year!
This has become a Christmas morning staple in our home! I make it every Christmas Eve and then pop it in the oven when we wake up Christmas morning. We start opening gifts and it’s ready right about the time everyone gets hungry. The whole family loves it – kids too – and I don’t have to miss out on the festivities to make a big breakfast. Win-win!
Can this be made the night before?
Great recipe, plan on using it Christmas morning for my Sicilian/Calabrese familia
Can I add spinach to this? When would I add it
This dish works probably better with shredded hashbrowns than diced. I used a single 26-ounce bag of frozen, shredded hashbrowns and used the doubled recipe otherwise (doubled everything else besides the potatoes) and it fit nicely into my Pyrex 13×9 pan. I added salt to both the egg mixture and to the potato mixture, plus maybe 1/2 tsp or a tsp of ground pepper to the egg mixture. Because of the reviews saying that the dish was bland, I added some sprinkles of Italian seasoning to the potato-veg-mild sausage bowl. If using really fresh eggs, 12 is plenty for the doubled recipe. I used the author’s baking temp and time (going all the way to the full 15-minute mark, but not longer), and it came out GREAT. My toddler loved it, too! Because it’s a big dish for a family of 2 with a tiny person, I’m having leftovers for breakfast and they’re good even cold. Great meal prep dish.
Using the shredded hashbrowns, they weren’t thoroughly thawed when I mixed them in. Just broken up pretty well in the bag before mixing them in, and not hard-frozen- I took them out of the freezer when I started heating up the sausage pan and by the time I was done chopping veg, cooking sausage, shredding cheese, and sauteeing veg, they were a good consistency, though still chilled. By the time cooking time was done, the potatoes were nicely cooked and didn’t need any extra time other than stated in the recipe. The dish didn’t “brown” but I took it out after poking it a few times to check the potatoes. There was a hair of resistance, but I took it out and let it stand for a little bit to get past the molten lava stage. I knew that the thickness of shredded potatoes would cook easier than thicker diced potatoes, so maybe that’s why this worked easily for me. Once it cooled a little bit, it was yummy.