Why you’ll love this family favorite recipe!
If you’re looking for a breakfast casserole that’s full of flavor, easy to make ahead, and guaranteed to please a crowd, this is the one. ♡
I’ll admit I have very little patience for egg casseroles that are bland, and this one is anything but! It’s layered with crispy browned hash browns, savory sausage, lots of sautéed veggies, sharp cheddar, and a fluffy egg base seasoned with my favorite secret ingredient — a touch of Old Bay for that irresistible, zesty kick. Each bite is full of savory flavors, plus a good boost of protein to start the day too. I served it to my extended family this holiday season and everyone agreed this recipe was a winner!
I also love that it’s easy to prep up to 24 hours in advance, making it a great option for weekend guests, meal prep, or any morning when you want something cozy and satisfying ready to go. We love serving slices of creamy avocado on top too, which I highly recommend.
Alright, let’s make a casserole!
Recipe Tips
This recipe is very forgiving, but here are a few small tips to help it turn out extra great every time:
- Brown the hash browns well. Let them sit undisturbed until deeply golden and then give them a flip. Repeat, tossing as needed, until they’re golden and crispy to give this casserole the best texture and flavor.
- Choose a good-quality breakfast sausage. I prefer breakfast sausage that has plenty of seasoning added in (either ground or links). That said, Italian sausage would work great in this recipe too.
- Use sharp cheddar. It brings much more flavor than mild cheese, especially with eggs.
- Let it rest before slicing. Ten minutes makes a big difference for clean slices.
- Tent if needed. If the top browns too quickly, loosely cover with foil for the last 10–15 minutes.
Recipe Variations
This casserole is endlessly customizable. Here are a few favorite ways to mix it up!
- Swap the sausage: Try Italian sausage, chorizo, your favorite chicken sausage, or even cooked bacon or ham.
- Swap the cheese: Pepper Jack, Monterey Jack, Gruyère, or a sharp white cheddar all work beautifully.
- Add heat: Stir in diced green chiles, jalapeños, or a pinch of crushed red pepper flakes, or choose your favorite spicy sausage.
- Add veggies: Add zucchini, roasted broccoli, asparagus, or sun-dried tomatoes.
- Lighten it up: Use turkey sausage and whole milk instead of half-and-half.
FAQ
Yes! Assemble the entire casserole, cover, and refrigerate overnight. Bake the next morning, adding 5–10 extra minutes if needed.
Definitely. Bake fully, cool completely, then wrap and freeze. Thaw overnight in the fridge and reheat, or freeze individual slices for easy breakfasts.
Yes — just shred or dice them and rinse, dry, and brown them well before using.
Yes, just be sure to bake two 9×13 pans rather than adding everything to one deeper pan for even cooking.
Breakfast Casserole
- Prep Time: 25 mins
- Cook Time: 45 mins
- Total Time: 1 hour 10 mins
- Yield: 12 servings 1x
Ingredients
- 1 pound ground breakfast sausage or pork sausage*
- 1 tablespoon olive oil
- 1 small yellow onion, chopped
- 4 cloves garlic, minced
- 2 medium bell peppers, chopped (I used one red, one yellow)
- 8 ounces baby bella mushrooms, sliced
- 1 large handful fresh baby spinach
- 1 pound shredded or diced hash browns, thawed
- 1 tablespoon Old Bay seasoning
- 12 large eggs
- 1/4 teaspoon freshly-ground black pepper
- 1/2 cup half-and-half
- 2 cups (8 ounces) shredded sharp cheddar cheese
- optional garnishes: avocado slices, chopped green onions
Instructions
- Brown the hash browns. Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the hash browns in an even layer and cook for 5–7 minutes without stirring, until the bottom is deeply golden and crispy. Flip in sections and cook another 4–5 minutes, adding more oil if needed.
Transfer to a greased 9×13-inch baking dish. - Cook the sausage. In the same skillet, cook the breakfast sausage over medium-high heat, breaking it into crumbles, until browned and cooked through. Use a slotted spoon to transfer the cooked sausage to the baking dish, leaving behind 2 tablespoons of grease. (If there is excess grease, drain and discard it.)
- Sauté the veggies. Add the onion, bell peppers and mushrooms to the skillet and sauté for 7-10 minutes, stirring occasionally, until softened and browned. Add the garlic and sauté for 2 minutes, stirring frequently. Add the spinach and Old Bay and toss until the spinach is just wilted. Transfer the mixture to the baking dish and toss briefly with the hash browns and sausage to combine.
- Mix the eggs. In a large bowl, whisk together the eggs, black pepper, and half-and-half. Stir in 1½ cups of the cheddar cheese.
- Add the egg mixture. Pour the egg mixture evenly over the sausage and veggies, and give it a gentle stir to mix everything together. Sprinkle the remaining ½ cup cheddar on top, along with a few extra twists of black pepper.
- Bake. Bake at 350°F (175°C) for 45–55 minutes, or until the center is set and no longer jiggly. If the top browns too quickly, loosely tent with foil.
- Rest & serve. Let the casserole cool for at least 10 minutes before slicing. Garnish with sliced green onions and avocado and enjoy!
Notes
Sausage: If you can only find sausage links, just remove their casings and crumble the sausage as it browns. Or alternatively, you’re welcome to dice the sausage.
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