Easy Cheesy Breakfast Casserole

This easy cheesy breakfast casserole is overflowing with sausage, eggs and hash browns. And it can be easily made the night before and baked the next day for breakfast.

Easy Cheesy Breakfast Casserole | gimmesomeoven.com

My mom and I were talking the other day about how different life would be if we lived a little closer to one another.

Right now, we live about 3 hours apart — close enough to definitely be able to drive and visit fairly often, but just far enough away that you can’t exactly grab coffee together on a whim.  But that’s what we were talking about.  It would be so fun to just be close enough to grab lunch together spontaneously!  Or pop over for a glass of wine on the back deck.  Or bribe her and my dad with cookies if they’d come help me unload a new sofa.  Or do our grocery shopping together.  You know, the random everyday things…together!

Sure, our time hanging out when they’re here or I’m there is great.  But we usually see each other over the course of a weekend or a few days back-to-back, and you can’t help but feel the pressure to squeeze in All The Things while we’re in the same city at the same time.  It’s like that with any long-distance relationships.  And we both have major roots in both of our cities, so I don’t see that changing anytime soon.  So we talk a lot on the phone, enjoy our time together in person when we can, and make the most of it.  You know, as you do 3 hours apart.  :)

Sadly, I am tied up in Kansas City this Sunday and won’t be able to make it to Wichita for Mother’s Day this year.  But you can bet your bottom dollar that if I lived there, I would love to sneak over to their house early in the morning and make her an surprise to start the day — this cheesy, sausage-y, potato-y, indulgent (and easy to prepare the night before!) easy breakfast casserole.  She would be a little surprised, and she might make some comment about how it’s not quite the light and healthy breakfast she usually eats, and then she would dive in.

Because that’s what moms do.  :)

Easy Cheesy Breakfast Casserole | gimmesomeoven.com

Yes, this casserole probably falls a little more on the “indulgent” side.  But I have had sooo many requests over the years for a basic breakfast casserole.  And on special occasions, or even just any ol’ day when you feel like a hearty breakfast, this classic recipe is guaranteed to start your day off with a smile.

I have made it (or a version of it) countless times over the years whenever I need a quick and easy meal to serve a crowd.  And I can attest that while it’s a definite crowd-pleaser, it’s also a cook-pleaser because it is super easy to make.  If you don’t want to wake up really early for breakfast, you can also prep it the night beforehand and then pop it in the oven the next day.  Win for you, and a win for your guests (or your mama!).

Easy Cheesy Breakfast Casserole | gimmesomeoven.com

The steps to make it are simple.  Just brown up some sausage.  (I highly recommend using “hot” Italian sausage, as it will help flavor the whole casserole.)  Then saute some onions, garlic and a red pepper.  (Or you can use a jar of roasted reds.)  Add those together with some whisked eggs, milk and cheese, and toss it all until combined.  Then pop it in a baking dish and cook for about 30 minutes.

Easy Cheesy Breakfast Casserole | gimmesomeoven.com

Then once it’s nice and hot and bubbly and melted-cheesy, pull it out.

Easy Cheesy Breakfast Casserole | gimmesomeoven.com

And top with some green onions, if you’d like some extra color.  Or diced avocados would also be lovely.

Easy Cheesy Breakfast Casserole | gimmesomeoven.com

Then dish it up (and discover those eggs that have settled to the bottom and baked).

Easy Cheesy Breakfast Casserole | gimmesomeoven.com

And dive in, just like my mom would.  ;)

Easy Cheesy Breakfast Casserole | gimmesomeoven.com

So to my mom (who reads my blog faithfully each morning), happy early Mother’s Day!!!  I love you, and think you’re still my #1 Mom, and will make this for you (for realz) the next time I see you.  :)

And to all of you other mothers out there, my warmest wishes to you for a happy Mother’s Day as well!  You are changing this world every day, and we’re all better because of you.  Big hugs from KC to wherever you may be!

Easy Cheesy Breakfast Casserole | gimmesomeoven.com

Easy Breakfast Casserole with Sausage, Hashbrowns and Eggs

This easy sausage, egg and hash brown casserole is simple to make, and always a crowd-pleaser!


  • 1 pound Italian sausage (I prefer hot, but mild or sweet also work)
  • 1 medium white onion, peeled and diced
  • 3 cloves garlic, minced
  • 1 red bell pepper, cored and diced (or 1 jar of roasted red peppers, drained and diced)
  • 6 eggs
  • 1/3 cup milk
  • 1 (20 ounce) bag frozen hash browns, thawed
  • 2 cups shredded cheddar or mozzarella cheese
  • 1/4 teaspoon freshly-ground black pepper
  • (optional topping: thinly sliced green onions)


Heat oven to 375 degrees F.

Add the sausage to a medium saute pan. Cook over medium-high heat until browned, crumbling the sausage with a spoon as it cooks. Remove sausage with a slotted spoon and transfer to a large mixing bowl. Reserve about 1 tablespoon of sausage grease in the saute pan, discarding the rest. Add the onion and red pepper* to the saute pan, and saute for 5 minutes until cooked. Add the garlic and saute for an additional 2 minutes until fragrant. (If using the jarred roasted red peppers, wait to stir them until after the garlic.) Pour the vegetable mixture into the mixing bowl with the sausage. Add the hash browns and 1 1/2 cups cheese to the mixing bowl with the sausage and veggies. Stir to combine.

In a separate bowl, whisk together the eggs, milk and black pepper until combined. Then add them to the hashbrown mixture, and stir to combine. Pour the mixture into a baking dish, and top with the remaining 1/2 cup of shredded cheese. Cover with aluminum foil and bake for 20 minutes. Then remove the aluminum foil and bake for an additional 10-15 minutes and the top of the potatoes begin to slightly brown. Remove and let the casserole rest for 5 minutes. Sprinkle with green onions and serve!

If you make this recipe, be sure to snap a photo and hashtag it #gimmesomeoven. I'd love to see what you cook!

Easy Cheesy Breakfast Casserole | gimmesomeoven.com

Easy Cheesy Breakfast Casserole | gimmesomeoven.com

Leave a Comment:


  1. Elle — March 1, 2015 @ 3:25 pm (#)

    I just made this today. It was delicious!! 
    I used redskin potatoes cut up really small, and included mushrooms with mine. I used pepper, seasoning salt, and onion powder for my seasonings, and I only used four eggs instead of six since I was cooking for one person. Absolutely delicious. I will definitely be making this again.

  2. Joanna — March 12, 2015 @ 1:21 pm (#)

    I have no idea why my eggs didn’t cook through :( I followed he recipe exactly and when I went to scoop some into a bowl it was all liquidy!! Very upset cause I’ve been looking forward to this all week. wanted to have a “breakfast for dinner” night. Still love your blog! Wondering how I could fix it for next time.

  3. Debbie Simpson — March 16, 2015 @ 6:11 pm (#)

    very yummy! We make this bacon for BFD! (Breakfast For Dinner) YUM! Thank you so so much!

    • Ali — March 17, 2015 @ 9:20 pm (#)

      Thanks Debbie! Mmm, breakfast for dinner is the best!

  4. Marianne — March 19, 2015 @ 7:00 pm (#)

    Can this recipe be made in advance and baked the next day?  If so how?

    • Ali — March 21, 2015 @ 12:27 pm (#)

      Definitely! Just prepare everything, cover the dish, and refrigerate until you’re ready to bake.

  5. Kate — March 21, 2015 @ 8:13 pm (#)

    This recipe was really easy and really yummy. My mother and sister loved it too. I love its versatility and its protein-punch; I am definitely someone who needs a hearty breakfast to start my day off right. It kept really well in the fridge and was great for leftovers for days too! THANK YOU! 

    • Ali — March 21, 2015 @ 9:27 pm (#)

      Yay – I’m so glad to hear that, Kate! Have a great weekend!

  6. kim — March 26, 2015 @ 8:07 pm (#)

    Can you tell me how many people this recipe would feed? Would it feed 6 ppl or should I double the recipe,?

    • Ali — March 26, 2015 @ 9:50 pm (#)

      Hey Kim, it should make 8 servings!

  7. Swapna — April 3, 2015 @ 8:17 am (#)

    Hi! If I prep this the night before and refrigerate, how much in advance do I need to let it thaw? Do you recommend same temps or changing the temperature. I love your recipes!! thanks !

  8. Nicole — April 4, 2015 @ 3:38 pm (#)

    My son and I just made this casserole and I agree with the comment Joanna made. It did not turn out right. The liquidity of it was mostly in the middle however, some egg parts were done but it was around the edges. Not giving up though. I’ll try again probably next week.

    • Ali — April 5, 2015 @ 7:11 pm (#)

      I’m sorry to hear it didn’t work out for you guys Nicole! I’m not sure why it didn’t bake evenly for you, and why there was excess liquid. :( I appreciate you trying my recipe, and do hope you have better results next time!

  9. Dianne — April 5, 2015 @ 7:58 pm (#)

    I’m thinking this should work well in a crock pot.  Do you have a recommendation as to how long I should put it on for?  I make breakfast for our son who has to be eating by 6:30 am.  I know to put it on low but for how many hours is a guess.  Thanks for your input.

  10. Amber Kulczycki — April 11, 2015 @ 9:11 pm (#)

    I was hosting a Norwex party brunch and this dish was super simple to make and everyone loved it! Recipe is going in the “keeper” pile! I did a double batch and it served 12 people and there was enough for plenty of leftovers.

    • Ali — April 12, 2015 @ 2:29 pm (#)

      Thanks Amber, so glad it was a hit!

  11. Sonia — April 18, 2015 @ 10:10 am (#)

    I made this the other day and it looked nothing like the photo. I was so disappointed. It looked more like a frittata. I might try it again because yours looks so good. Will use a wider pan and maybe less eggs. Yours is stunning looking!

  12. Danie — April 19, 2015 @ 4:05 pm (#)

    Just tried this recipe and in the moment of writting to you,  am still waiting for the casserole to finish cooking. I followed the directions waited for about 30mins for it to finish and like some of the commenst below, a lot of excess liquid from the eggs. But not a problem, I’ve been watching it every 10-15 mins and i think it just needed to cook LONGER. I can say it’s making um kitchen smell amazing, but no good for my husband who doesn’t like to wait. I substituted the sausage for ground Turkey and Turkey bacon and redbell pepper for tomatoes. I’ll have to try this out again and see what happens.

    • Ali — April 20, 2015 @ 2:32 pm (#)

      Hey Danie, thanks for sharing — I hope you guys enjoyed it!

  13. Caity — April 20, 2015 @ 6:15 am (#)

    I made this yesterday morning, when my friend came to visit, and it’s definitely a recipe I will be making again. I used 2 9oz packages of Jimmy Dean pre-cooked sausage crumbles, and the only frozen potatoes my supermarket had in the 20oz pack were the “O’ Brien” with onions and peppers already added in, so I skipped the saute portion of the instructions entirely.

    As we were loading it into the oven, my friend and I commented that it looked like a lot of casserole for my kinda small (11″ long) casserole dish, but we thought we’d give it a try anyway. The eggs turned out watery, like other commenters have said, so we stirred the casserole around thoroughly, halfed it into a second dish, and completely recooked it (for a whole second half hour, first w/ aluimum foil over it then without), and it turned out great! So for everyone w/ the watery egg problem, I would recommend either spreading the casserole across a second dish or scaling back the recipe. Thank you for the recipe, Ali! As I said I will definitely be making it again! Best wishes! — Caity

    • Ali — April 20, 2015 @ 2:28 pm (#)

      Thanks Caity, I’m happy to hear it was a hit! I’m sorry it was runny at first, but I’m glad it worked out in the end — thank you for sharing your tips! : )

  14. Melanie — May 2, 2015 @ 10:19 pm (#)

    What size baking dish do you suggest?  Having an early Mother’s Day breakfast for my mama tomorrow and can’t wait to try this recipe!!

    • Ali — May 13, 2015 @ 11:13 am (#)

      I recommend a 9×13 baking dish. Sorry for the late reply — happy Mother’s day! :)

  15. Lauren — May 9, 2015 @ 10:18 am (#)

    This is in the oven right now! I did make a few changes for my family. I roasted purple potatoes, used italian chicken sausage, and added mushrooms! This looks like such a good versatile meal!!! 

    • Ali — May 9, 2015 @ 3:34 pm (#)

      Cool Lauren, I hope you guys enjoy it! : )

  16. Traci Snow — May 9, 2015 @ 10:46 am (#)

    I’m gonna try putting this together tonight & popping it in oven tomorrow. I’m wondering if I put it together tonight if I should wait & add the eggs tomorrow before popping it in the oven. I’ll definitely share a pic of the finished product tomorrow. 

    • Ali — May 9, 2015 @ 3:38 pm (#)

      Hey Traci! Yeah, I wouldn’t add the eggs until tomorrow, right before. Definitely let me know how it turns out — I hope you love it!

  17. Alan — May 18, 2015 @ 12:53 pm (#)


    I want to prepare this for a breakfast get together with about 35 guys. Can I just multiply your ingredients by 5? How long would you recommend I cook it and at what temperature? I will be using an industrial convection oven. Thanks for a quick response. Need to buy my ingredients by Wednesday, May 20 th. 

    • Ali — May 19, 2015 @ 9:06 am (#)

      Wow, that’s a lot of guys! Awesome. Yes, you can multiply the ingredients by 5, but I recommend using a few larger baking dishes so that the casserole filling is not too tall. Otherwise, it will take longer to cook all the way through. Hope everyone enjoys it! : )

  18. Shadi — May 21, 2015 @ 9:18 am (#)

    Do you know the nutritional value per serving? Also can I incorporate some egg white (carton) with the eggs? Thanks!

    • Ali — May 21, 2015 @ 4:37 pm (#)

      Hey Shadi! Unfortunately I do not. I do think you could definitely incorporate some egg whites in this though! Maybe do half whole eggs, half egg whites? Hope you enjoy!

  19. Veronica Phillips — June 21, 2015 @ 1:31 pm (#)

    Just made this for Father’s Day! The whole family loved it and we have  a happy Dad! Thanks for sharing….this was magnificent!!

    • Hayley @ Gimme Some Oven — June 25, 2015 @ 9:53 pm (#)

      Thank you, Veronica! We’re so glad your dad loved this!

  20. Susan — June 26, 2015 @ 1:54 pm (#)

    This was yummy! Took it to a potluck at work for breakfast. Everyone loves it. Due to the comments about it being watery in the middle- I cut back to 5 eggs and 1/4 c milk. Followed the cooking directions as listed and it was still a touch underdone in the middle. I turned oven temp to 400 and baked about 7-10 mins longer. It was perfect! Was nice and browned on top too. I will def be making this again! Other than baking time/temps- I followed all directions exactly the same! Thank you.

    • Hayley @ Gimme Some Oven — June 28, 2015 @ 7:40 pm (#)

      That’s great to hear, Susan! We’re so glad it was a hit, and we’re glad the adjustments you made were successful! : D

  21. Cheryl schooley — July 4, 2015 @ 7:55 am (#)

    I made this for my families last morning at the beach and they loved it it’s the bomb!!!

    • Hayley @ Gimme Some Oven — July 6, 2015 @ 10:40 am (#)

      That’s awesome Cheryl, we’re so glad it was a hit with your family!

  22. Randy — July 5, 2015 @ 7:41 pm (#)

    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! 

    • Hayley @ Gimme Some Oven — July 6, 2015 @ 10:15 am (#)

      Randy, that sounds AMAZING, thanks for sharing your take on this!

  23. Rose Fennell — July 8, 2015 @ 8:17 pm (#)

    Can i use diced ham instead of sausage

    • Hayley @ Gimme Some Oven — July 8, 2015 @ 10:35 pm (#)

      Sure! We hope you enjoy the recipe!

  24. Donna Jacobs — July 13, 2015 @ 6:21 am (#)

    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.

    • Hayley @ Gimme Some Oven — July 14, 2015 @ 3:07 pm (#)

      Thanks Donna, we’re glad you liked it! We’re glad it worked with the sour cream too, that’s good to know!

  25. Rachelle — August 8, 2015 @ 10:40 am (#)

    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. :)

    • Hayley @ Gimme Some Oven — August 11, 2015 @ 12:39 pm (#)

      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! :)

  26. kelli — August 20, 2015 @ 4:51 pm (#)

    what size baking dish???

  27. Alexis — August 29, 2015 @ 7:15 am (#)

    I am looking for a recipe I can make ahead, freeze and leave in freezer until needed. Would this work? Thanks in advance! 

    • Ali — September 15, 2015 @ 11:12 am (#)

      I haven’t tried freezing this one, but believe it would freeze well if covered well. Enjoy!

  28. carol — August 31, 2015 @ 10:39 pm (#)

    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 . 

    • Ali — September 15, 2015 @ 11:13 am (#)

      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! :)

  29. Dawn — September 5, 2015 @ 10:10 am (#)

    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.

    • Ali — September 15, 2015 @ 11:31 am (#)

      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.

  30. Cindy — September 13, 2015 @ 1:25 pm (#)

    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!

    • Hayley @ Gimme Some Oven — September 14, 2015 @ 8:26 am (#)

      Thanks for sharing Cindy, we’re glad to hear you enjoyed it! That Southwest version sounds amazing too!

  31. Laura — September 24, 2015 @ 7:24 pm (#)

    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!

    • Hayley @ Gimme Some Oven — September 26, 2015 @ 3:18 pm (#)

      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! :)

  32. Barbara — November 16, 2015 @ 5:01 pm (#)

    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

  33. Michelle — November 22, 2015 @ 3:31 pm (#)

    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…

    • Hayley @ Gimme Some Oven — November 23, 2015 @ 1:19 pm (#)

      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!


  1. Pingback: A Daniel Tiger Birthday Brunch | Cup of Tea

  2. Pingback: The Best Christmas Morning Recipes on Pinterest - Princess Pinky Girl

  3. Pingback: 25 Good Breakfast Casseroles - Bread Booze Bacon