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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!
Made this for Sunday breakfast this morning and it was delicious! Used cooked diced red potatoes and roasted red peppers, and halved all the ingredients since it was just two of us. Turned out perfect! Will definitely make again. May try a southwest version next time with chopped green chiles, spicy sausage and pepper jack cheese. Yum!
Thanks for sharing Cindy, we’re glad to hear you enjoyed it! That Southwest version sounds amazing too!
So this was also very runny for me. I put it in one of my large Pyrex casseroles. I wish the recipe had stated the baking dish size because I did look to see if it said. I don’t know how long I ended up cooking it, but I ended up stirring it around and cranking the oven up to 400. I just used breakfast sausage and potatoes O’Brian along with the extra onion and peppers. It was good but it was basically the same as the breakfast burrito mix I make on the stove top only musher because of it being liquid I think.
Ah, sorry to hear that it was too runny. We’re learning that different potatoes that readers use seem to release different amounts of juices. I recommend cooking it on higher heat, then, just as you did.
I’m not sure if you realize but up in your written part you talk about how easy it is to make The steps to make it are simple.” But you don’t include the hash browns. I was reading that part to see if you talk about which kind I should get. The picture looks like cubed hash browns but the recipe doesn’t indicate.shredded or the cubes. Typically I see shredded. So please let me know which one and you may want to add them into the written part above. I can’t wait to try it really sounds good =) you don’t need to post this I just want to help you not get a ton of questions and make it soon yummmmm .
Hi Carol! Good question — I’ve learned that different people have different names for hashbrowns. In my part of the country, the little diced potatoes are what we refer to as hashbrowns, and those are what I used in this recipe (instead of the shredded ones). The cubed ones should be available in the frozen section of your grocery store by the shredded ones. Good luck! :)
I am looking for a recipe I can make ahead, freeze and leave in freezer until needed. Would this work? Thanks in advance!
I haven’t tried freezing this one, but believe it would freeze well if covered well. Enjoy!
what size baking dish???
With some bake time tweaking, here’s what worked for me: larger than 9×13 dish, 32 oz hash browns w/1.25 C removed, 400′ oven, 50 minutes covered with foil, 5 minutes uncovered. I also used 1/2 lb sausage and about 1/2 pd leftover diced tri tip in mine. I kept checking for liquid after 25 minutes then added 6-10 minutes each time until there was no more, it came to 50 minutes bake time for me. It scooped out all together with a spatula. :)
https://instagram.com/p/6IKYLhvjsl/
Awesome Rachelle, thanks so much for sharing! We’re happy these tweaks worked out for you, and that you enjoyed the casserole. Also, looks like you nailed it, that pic looks fantastic! :)
Amazing recipe !! Tryed to make yours just like you did, but of course, when I went to add the milk it was bad. Okay. So I added sour cream instead. had to wisk like crazy but it came out fine. Loved how it turned out. Thank You.
Thanks Donna, we’re glad you liked it! We’re glad it worked with the sour cream too, that’s good to know!
Can i use diced ham instead of sausage
Sure! We hope you enjoy the recipe!
I kicked it up a notch. I fried the potatoes first until golden brown. Then used roasted garlic, about 5 cloves. I used a mixture of red, green, and yellow peppers. And for the kicker (being from Wisconsin) I used a full cup of Colby Jack on top and garnished with onion chives. i did this over a campfire and served it with biscuits cooked in a Dutch oven. Would have taken a picture but it didn’t last long!
Randy, that sounds AMAZING, thanks for sharing your take on this!
I made this for my families last morning at the beach and they loved it it’s the bomb!!!
That’s awesome Cheryl, we’re so glad it was a hit with your family!