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Easy Breakfast Casserole

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Easy Cheesy Breakfast Casserole | gimmesomeoven.com

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Easy Cheesy Breakfast Casserole Recipe | 1-Minute Video

Easy Cheesy Breakfast Casserole | gimmesomeoven.com

Easy Cheesy Breakfast Casserole | gimmesomeoven.com

 

Easy Cheesy Breakfast Casserole | gimmesomeoven.com

Easy Cheesy Breakfast Casserole | gimmesomeoven.com

Easy Cheesy Breakfast Casserole | gimmesomeoven.com

Easy Cheesy Breakfast Casserole | gimmesomeoven.com

Easy Cheesy Breakfast Casserole | gimmesomeoven.com

Easy Cheesy Breakfast Casserole | gimmesomeoven.com

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Easy Cheesy Breakfast Casserole Recipe

Easy Breakfast Casserole with Sausage, Hashbrowns and Eggs

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 114 reviews
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: About 8 servings 1x

Description

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


Ingredients

Scale
  • 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

  1. Prepare oven. Heat oven to 375°F.
  2. 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.
  3. 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.
  4. 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.
  5. Bake. Pour the mixture into a 9×13-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.
  6. 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.

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496 comments on “Easy Breakfast Casserole”

  1. If you make this the night before do you cook it the night before and just reheat in the morning or do you mix it all together, and refrigerate the night before, then cook the next day? Thinking of this for Christmas morning….

    • Hi Raechel! You can definitely make this the night before and just reheat it the next day — that’s what we’d advise (versus preparing it the night before and not baking until the next morning — things might get soggy). We hope you enjoy!

  2. This looks so good! I have made many casseroles but this looks like the bomb. I have never seen the hot sausage in a recipe before and I bet this is what makes such a difference. I am going to make this tomorrow and I am already wishing it WAS tomorrow. Thank you for such a simple and awesome looking dish. I know my family likes well enough to say this one will be the standard at this home going forward!

  3. I forgot the 1/3 cup milk. it is all mixed up in the refrigerator for tomorrow. Think it will make a difference or should I put it in.

  4. My family begs for me to make this casserole. It’s become a birthday and Christmas tradition to serve this. It is delicious! I use the shredded hashbrowns and it is AMAZING!

    • Thank you for sharing with us, Constance — we’re so happy you love the recipe! :)

  5. Easy and delicious! This was a winner and everyone in my family loved it. This is a winner and will be a regular in our house. Instacart forgot to deliver the hashbrowns so I took a chance and left them out. It was still incredible – made a nice low-carb option. Next time I’ll make a pan with hashbrowns for the family and one without for me. Thanks for the recipe – made me so happy to see even my picky eater take seconds.

  6. Hi, this was amazing last Christmas but this New Years I made it and must have used the wrong potatoes–they were wrong texture 
    Still a favorite recipe though! Is there any nutritional information on the recipe somewhere? 

    • Hi Maggie, we’re glad you enjoy the recipe! Unfortunately though we are unsure of the nutrition facts/amount of calories in this recipe. We currently are not publishing nutrition facts on the site, as the nutrition calculators available are not 100% accurate, and we never want to publish anything that might be misleading. However, a lot of our readers love the My Fitness Pal nutrition calculator, so feel free to try that for an estimate. We hope that helps!

  7. Yum! I am terrible about trying something new on other people…just so you know, 30 people in my Sunday school class loved it! My only modification was using southern hash brown potatoes that already had onion, and green and red pepper! Thanks for the recipe! I will make it again!

  8. Hi, Could I make this in a large electric skillet?We
    start camping at the end of April. I would like to make
    this one morning for breakfast. The oven in our camper is too small and would not accommodate such
    a large dish. Thankyou!!?

    • Hi Donna! We haven’t tried that, but we think it should probably work — we hope you enjoy and that you have a great trip!

  9. Terrific flavor!  I did one-and-a-half this recipe and  used 12 eggs to serve 10.  It came out high and easy to cut (wasn’t loose like photo).  Enough for everyone to have a hearty portion. Thanks for a sharing a great brunch option! 

  10. Could I whip up my own homemade hash browns in place of the frozen?

  11. With so many eggs, why no salt?

    • Hi Allene! This makes a good size casserole, hence the 6 eggs. We found it doesn’t need salt because of all the cheese, but feel free to add some when you add the pepper!

  12. I was disappointed there was no nutritional value.

    • Hello Barbara! The reason we currently are not publishing nutrition facts on the site is the nutrition calculators available are not 100% accurate, and we never want to publish anything that might be misleading. However, a lot of our readers love the My Fitness Pal nutrition calculator, so feel free to try that for an estimate. We hope that helps!

  13. Loved it, will definately make it again

  14. Could this be prepared in a 3.1qt deep covered casserole dish?would I need to adjust the temp or baking time?

    • Hi Courtney! Yes, it can. And no, you don’t need to adjust the temp, and you shouldn’t have to adjust the bake time. We hope you enjoy!

  15. Hi there,

    Great recipe! Can it be reheated in the microwave? I’d love to be able to take it to work with me but we only have microwaves no oven!

    Thanks :)

    • Thanks, Parris, we hope you enjoy it! And yes, you can reheat this in the microwave.

  16. Can this be made in a crock pot; if so, how long to cook?

    • Hi Kim! We’ve never tried this in a crockpot, so that’s tough to say, but we feel it’s best made in the oven. We hope you can give it a try!

  17. Does this freeze well or keep for a week? Trying to meal prep

    • Hi Brandi! It will definitely keep in the fridge for a week, but we wouldn’t really recommend freezing.

    • I freeze mine cut into one serving size pieces. It warms great in the microwave for about one minute one high!

  18. Love the recipe! Made it several times already. :)
    Made a few small changes to mix it up a bit. Chicken apple sausage, a little less cheese and added a handful of baby spinach to the veggies. Yum!!






  19. Love this recipe! It is a staple in our family now! Thanks so much for sharing!

  20. This was a complete distaster. I did thaw the hash browns but after 40 minutes in the oven I finally had to put it in a frying pan to kick start the cooking. Put it back in the oven to finish cooking. Never again will I make this.






  21. Any tips for making it the night before??

    • Hi Mandi! We haven’t tried prepping this the night before, but we think you could definitely go ahead and have your onion, garlic, bell pepper, and green onions (if you use them) chopped, cheese shredded (unless you’re using already shredded cheese) and your sausage already cooked. That’s what we would recommend as far as prepping in advance. We hope this helps!

  22. I make this all the time when family/friends come to visit. We use breakfast sausage like Jimmy Dean instead of the Italian sausage. Perfect for make ahead, just pop in the oven! Sometimes we serve with tortillas and salsa for “build your own” breakfast burritos, delish! Thanks for sharing this recipe :)






    • Thanks for sharing with us, Jessica — we’re so glad to hear you and your friends and family love it! :)

  23. Going to our kids house next weekend. Think you could make ahead and pop in the oven in the morning?

    • Hi Sev! We haven’t tried prepping this the night before, but we think you could definitely go ahead and have your onion, garlic, bell pepper, and green onions (if you use them) chopped, cheese shredded (unless you’re using already shredded cheese) and your sausage already cooked. That’s what we would recommend as far as prepping in advance. We hope this helps!

  24. Your recipe looks delish. I just wanted to say that I hope you and your Mother can move closer together one day soon. My precious Daughter died in January (2017) from Stage 4 Breast Cancer. We were very close; she was the love of my life. We never lived more than a few minutes from each other, and I thank God everyday for every single second I got to spend with her.

    • Thank you, Sylvia! And we’re so very sorry to hear that. Sending you hugs. Thank you for this reminder that life is so precious and fleeting.

  25. I want to start off saying that I do not like breakfast food. I made this casserole ahead of time so I could have it in the morning and it was delicious. Very affordable in cost and time.






    • Thanks for sharing with us, Tracy, we’re so glad you enjoyed it!

  26. Hi, looks like a great recipe. I have a question. Can this be made ahead? Like I want to make it for a cottage trip. Just want to have it ready to pop in the oven. Plz let me know if that would work.

    • Thanks, Afsheen! We haven’t tried prepping this the night before, but we think you could definitely go ahead and have your onion, garlic, bell pepper, and green onions (if you use them) chopped, cheese shredded (unless you’re using already shredded cheese) and your sausage already cooked. That’s what we would recommend as far as prepping in advance. We hope this helps!

  27. Hello! Is there a reason why you made this with Italian sausage instead of breakfast sausage? I can’t stand Italian sausage, but I will use it if you strongly suggest ;)

    This looks delish! Can’t wait to try it on Fathers day!

    • Hi Nicole, no, just preference, you could totally do it with breakfast sausage — it would be very yummy! We hope Dad enjoys! :)

  28. I made this for Father’s Day brunch today and it was SUCH a hit! So tasty and pretty easy to assemble. I think there were just as many complements as extra helpings of casserole dished out.






  29. This seems easy enough. I would try it out this weekend. Thanks for sharing. :)

  30. Made this for brunch today along with bloody Mary’s. It was awesome. I folllwed the recipe exactly, no changes needed!






  31. Can I prepare it in the casserole the night before and then cook in the morning?

    • Hi Maria! We haven’t tried prepping this the night before, but we think you could definitely go ahead and have your onion, garlic, bell pepper, and green onions (if you use them) chopped, cheese shredded (unless you’re using already shredded cheese) and your sausage already cooked. That’s what we would recommend as far as prepping in advance, otherwise we’re afraid things would get soggy. We hope this helps!

  32. How many adults will this recipe feed?

  33. I started making this dish without reading other comments. I usually read what others have to say about a recipe to see if I need to make some adjustments. First, I forgot to thaw my hash browns. I figured that I would throw everything together (let the meat mixture cool down before adding the eggs) and toss it in the fridge overnight and that would give the potatoes time to thaw. Then I came to read comments while waiting for the mixture to cool… I saw a lot of questions about making it the day before and that it was unsure if you should or could. Boy was I a nervous wreck!

    Needless to say, it took a little longer to cook (not sure if the potatoes gave off some water while defrosting). I did 35 minutes covered and 15 minutes uncovered (it did start to stick to the bottom). I also used Jimmy Dean Hot sausage. IT WAS FANTASTIC!! My husband said it was a definite make again dish! I would suggest it you are going to make it the night before just make sure your potatoes are defrosted. I think it should be fine.

    We have 3 chickens so we get fresh eggs daily. This will be repeated again and again. I am actually modifying it for dinner tonight. I’m using the hot sausage with taco seasoning and adding green chiles and black beans. Fingers crossed it goes well….

    Love your site! Keep inspiring me to cook more!!






  34. Delicious, even for picky eaters! Plan on making for Christmas brunch with a fruit salad. It’s easy, filling and colorful!






  35. I am going away for a girls weekend and am in charge of breakfast one morning. I plan on making this recipe but wanted to test it out first so I made it first for my husband and I. I followed the recipe exactly as written but cut it in half since it was just the two of us. I also made it the night before because I’m not much of a morning person and just wanted to throw it straight into the oven. It was super good. I thought we would have leftovers but we ended up eating the whole thing. I’m definitely going to make it for the trip. Thanks for the recipe!






  36. Our family loves this recipe!!! Never a bite leftover!






  37. This was a big hit at our post-Thanksgiving brunch!
    I doubled the recipe, but everything else was just as written, no substitutions. I was a little worried about ‘no salt’, but it didn’t need it, the cheese and sausage were salty enough.
    I used an 11x 13″ casserole dish, and cooked it for about 10 minutes longer than the recipes states.
    I used the hot Italian sausage, but will try something less spicy next time.
    Fed 12 people, and everyone loved it.
    Definitely would recommend as easy and delicious.






  38. I work in Law Enforcement and I wanted to do something nic for my shift so I doubled the recipe and it was an out of the park hit. Was great for a cool morning before we all had to hit the road and help people. Thank you for the recipe it was so easy!!!!!






  39. Ali, I’ve made this casserole several times and every time it was a big hit. A previous commenter asked if prepping it the night before would work…..that’s how I’ve made it each time! No problems at all. I love your blog (& I’m not just saying that because I’m a fellow Kansas City-an…ha)! Great recipes?!






  40. Made this yesterday for my daughter’s 10am donut birthday party and it was a hit! Made one batch with sausage and another with chopped bacon. They were great!! I did have to cook it about a half hour longer to get the potatoes cooked a little more. Will definitely make again!






  41. GREAT RECIPE! We’ve started using this as a tradition for breakfast on christmas morning. It tastes great, however it seems to always take about 45 minutes to cook all the way through. What am I doing differently that is causing this?






  42. I’ve made this 3 times, its very good. But I have to bake it twice the suggested time because my eggs are still runny in the middle after 45 minutes. I have also added green bell pepper.






  43. This recipe turned out really welll. Had it f






  44. I made this! I think that next time I would definitely season more and thaw the hashbrowns a bit more. I baked it in a 8×8 pan and it took way longer than 45 minutes to cook. When I went to check at 45 minutes, it was still cold in the center and super watery. I kept baking it until the liquid went away but just FYI to those using a smaller dish, it seems to take a lot longer to cook this than 45 minutes.

  45. This recipe was wonderful, my husband loved it. Very easy to prepare. Great when you want something different.






  46. This recipe is a breakfast staple in our home. Friends come to spend the night? Something special to celebrate on a Saturday morning? Or just in need of some delicious comfort food, this recipe comes out. Throw it together in a flash, and its incredibly delicious.






  47. This is a great base recipe, and easy to adapt to whatever you’ve got hanging in the fridge. I didn’t have sausage. I did have some leftover ham steak from yesterday’s breakfast though. And I used the mozzarella I had left from pizza night. And then there were the leftover frozen shredded hash browns taking up too much space in my tiny freezer, and the 3-day old leftover cut bell pepper. The onion became a shallot, and the milk was the last of my fat-free half and half. It came out sort of like a western omelet. The eggs were eggs. :) I kept all the measurements the same. Seriously good. Would definitely make again, with whatever is handy.






  48. Making this for a crowd tonight :)

  49. Made this for Easter breakfast, the proportions are way off, too much potatoes not enough egg. I added more eggs and it was still dry and all potato. I would do 1/2 the potatoes to 8 eggs.






  50. I have made this casserole several time and it is always a crowd pleaser. It’s so easy to make and is delicious. You can use the cubed hash browns or the shredded ones it doesn’t matter. Try it. It will be a favorite.