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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!
Can u make this recipe into breakfast burritos and freeze them?
I’ve been making this recipe for years. It’s my go-to easy breakfast dish. Love it!
Just made this for brunch and it was delicious!!
Made several times. Always a hit! Delicious ! Easy recipe to prep ahead of time. I prepare everything except eggs and milk a day or two
Prior and Add eggs and milk when ready to bake.. am
Best breakfast casserole ever!
I used pepper jack cheese, smoked gouda. Cheddar and iatalian blend . I just made sure they equaled out to your recipe quite lines because the pepper jack and gouda where slices that I chopped. I also used baby bell’s and peppers. I used tater tots and just cut them in half. I put it all in a greased foil pan. It turned out Perfect. Cooked it for 50 minutes at 375.
Made this casserole by the recipe and it was really good. The cooking time was right on. Made it for short notice guest coming to town and they all liked it too. I have made a few egg casserole years ago (they called for bread) and they turned out bad that. I gave up on egg casseroles. Thank you so much because this one I will make again and again.
After reading several comments, I was afraid the recipe would not turn out right. For example, too oily or not seasoned enough or overly salty. To my pleasant surprise, the dish turned out amazingly. Not just presentation but taste. I had nothing to worry about. I made half the 1x portion because it was just for me. Even that could feed two people.
I followed the recipe directly. I made a few tweaks. Overall, it turned out amazingly.
I only changed about 5 things. As follows:
1. I used freshly peeled russet potatoes. 2. I used Pink Himalayan salt instead of using table salt. Much less salty but seasoned well. 3. I added a splash of hot sauce to the egg milk mixture. 4. I used half Carnation milk and half whipping cream ( That’s all I had on hand) for the milk mixture. 5. MOST IMPORTANTLY — I seasoned on ALL stages. Plus, I sauteed the diced potatoes in butter FIRST. Where the outside was soft but the inside was still a tiny bit undone. It will finish cooking in the oven.
Hope this helps!
If I’m doubling the recipe, what size pan should I use?
I am wondering if you use fresh potatoes do you need to cook them longer? I think the frozen ones have at least been blanched. Not sure. This does look good, just want to make sure the taters are cooked.