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 made this twice and was a hit with the family! I put mine under the broiler a couple minutes at the end to crisp it. Delicious…thanks!
Thanks Amanda, we’re happy you and your family enjoyed this! :)
Hey Ali! Quick question – if I am going to prepare this the night before, would you recommend waiting until the morning to pour the eggs over the toppings so that they are not just sitting there all night? Please let me know your thoughts, I’m making this awesome looking dish this weekend for a breakfast party!
Hi Aly! Yes, if preparing this the night, we’d suggest pouring the eggs over everything just before baking. We hope you enjoy!
We ended up having to crank our heat up and cook it a little longer too, which was completely fine. No big deal. It turned out wonderfully in the end. So so delicious :) Thanks for sharing such an easy, delicious recipe!
Thanks for sharing Sarah, we’re happy to hear you liked this!
instead of hash-browns i used potatoes fried them up and then put them in came out great
That sounds yummy Jennifer, thanks for sharing with us – we’re happy you enjoyed the recipe!
My sister made this just last week. It looked exactly like yours. This is an awesome breakfast casserole. I loved it! I’m going to make it and take it to Branson for a night in a condo with friends!
Thanks Dee Dee, we’re happy you enjoyed it and we hope your friends do as well! :)
I will try this next weekend for a breakfast get together.
Can you please clarify how can I make hash brown potatoes at home because what I understand from different recipes is that one needs already prepared ‘hash brown’ potatoes from the market!
Look forward to hear from you soon.
Thanks
Haleema
Thanks Haleema, we hope you enjoy it! We just use frozen hash browns, but you can also just cut up some potatoes and roast them before adding them to this casserole (if you prefer). Here is a recipe you could go by (we would just do half the recipe):
I had the watery problem too, put it in a 9×13 dish and baked an extra 15 min at 425 degrees. Turned out good.
Ah! Glad it turned out well in the end!
I saw a comment about this freezing well. Would you freeze it after baking? Or just after mixing everything? Worried the veggies would be soggy…
We would recommend freezing this after baking Michelle (just leave the cheese on top until right before you bake). We hope this helps, and that you enjoy!
Sounds yummy. Had to laugh at your comments, living 3 hours apart. As I am reading, we are on our way to Wichita from Oklahoma City to see our daughter! Enjoy your time with your Mom
This is such an amazing yet simple breakfast!! Super yummy!! I run an executive bed and breakfast and serve this to my guests alot. I even get requests for it from returning guests! I am so super happy that I found this recipe on Pinterest!! Thank you so much for posting it!! I am always looking for recipes that are sure delicious and easy to make! This one is obviously high on my list!
Thanks Laura, we’re happy you like it, and that’s so cool that you run a b&b! That’s so nice to hear you’ve shared it with so many others who enjoy it, very cool! :)