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Easy Breakfast Casserole

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Easy Cheesy Breakfast Casserole |

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Easy Cheesy Breakfast Casserole Recipe | 1-Minute Video

Easy Cheesy Breakfast Casserole |

Easy Cheesy Breakfast Casserole |


Easy Cheesy Breakfast Casserole |

Easy Cheesy Breakfast Casserole |

Easy Cheesy Breakfast Casserole |

Easy Cheesy Breakfast Casserole |

Easy Cheesy Breakfast Casserole |

Easy Cheesy Breakfast Casserole |

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Easy Cheesy Breakfast Casserole Recipe

Easy Breakfast Casserole with Sausage, Hashbrowns and Eggs

  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: About 8 servings 1x


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


  • 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


  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!


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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478 comments on “Easy Breakfast Casserole”

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  1. Can I make and freeze sausage, egg, cheese , hash brown casserole ahead of time or freeze uncooked

  2. Can this be made and baked in a crock pot?

  3. Good base recipe, but man, it needed salt and the initial recipe time estimate of 45 minutes? Nope. It took an hour and 20 minutes at that temperature (and my oven runs a little hot, so I usually go with the low estimate for time on recipes and have no issues). To be fair, I diced my own potatoes, but I have purchased the prepackaged diced ones before, too, and I can never recall them being parcooked. As for the salt, even with cheese, you always have to add some salt to potatoes. Every time I make mashed potatoes or soup, I end up adding tons of salt.

    I’ve never had issues with the recipes I’ve tried from this site, but this one is definitely off. Treat it as a base recipe that you add a little bit more seasoning to.

  4. Can you make this ahead and or freeze??

  5. I have made this recipe a number of times and it is always a hit! I usually increase the eggs to 8 or 9. I serve it with salsa and avocado. So yummy!

  6. Made without potatoes and used a green bell pepper and half/half. It was delicious!

  7. If we make this ahead of time (night before), can it just be refrigerated and then baked the next day?

  8. This was delicious! I followed recipe except that I used 8 eggs instead of 6. My family and I loved this. Will definitely be a new go-to for me when I need an easy and yummy dish for a group. Thank you!

  9. We have made this before and enjoyed it, and we just made it again with a few tweaks and it was still tasty. I had a fussy baby who wanted to be held, so I added onion powder, garlic powder, extra salt and pepper to the sausage and to the milk mixture instead of cutting and cooking the vegetables. I used a 2 lb bag of southern style hashbrowns, increased the milk to 1/2 cup, and the eggs to 8. It did take over an hour to cook, but it turned out fine.

  10. Making without hash browns

  11. I used tater tots and also add cooked mushrooms. I have a convention oven so mine only took about 30 mind. Everyone loved this.

  12. Potatoes didn’t get tender after almost an hour of baking. Added 3 extra eggs and they were still a minor player compared to sausage and potatoes. Not surprisingly with that much sausage and cheese, it was greasy.

  13. Does anyone know the calories per serving? Thanks in advance!

  14. Great flavor

  15. This is one of my favorite recipes ever! I substitute Impossible Sausage (savory) and it’s absolutely delicious. I can’t get enough of it!!

  16. Can I substitute rice for the potatoes?

  17. My fam favors a milder approach, so I used turkey sausage, food processed into ground. I did red, yellow peppers, 1 slice sweet onion, chopped, pre-browning the potatoes. 1/3 cup sour cream, 1/3 cup milk, 1 teaspoon fresh chives, 7 large eggs and 4 ounces IN the egg/milk mix and 4 ounces on top, uncovered at 325 for 40 minutes, with and a few minutes under the broiler until just bubbly.

  18. Thanks for the recipe! In my mind, recipes are sketches, which contain the most important foundational steps … so, I didn’t have frozen potatoes, nor the milk, not any peppers at all, and the sausages I used were a generic brand of pre-cooked frozen links. Instead, I used, three Yukon Gold potatoes, scrubbed well and diced (left skins intact) and since they didn’t have much flavor, I added some Italian seasoning (as that was the one I found first in the cupboard), and I microwaved them for 4-5 min. on the ‘high’ setting, as well as defrosted the link sausages for that amount of time on ‘high’. I did have about 2-3 cups of fresh baby spinach, so after sauteeing chopped onions with minced garlic (and, also 2 stalks of the innermost leafy part of a bunch of celery–for ‘crunch’), I added the spinach to remove some of the moisture in the leaves. Vitamin K in the spinach is a fat-soluble vitamin, so I assume heating it through didn’t lose too much of that nutrient. I debated about using freshly grated sharp cheddar cheese, but in a push for time, used grated Mexican three-cheese combination, and a third cup of heavy cream (because of the added moisture of the wilted spinach). As for which went first in the casserole, I had to partition potatoes aside from one portion since someone in the family can’t eat them so that was the bottom layer in the buttered dish, and I loved bubbly cheese on top, so everything else went helter-skelter with the cheese-cream-seasonings on top. The cooking time was perfect and a lovely addition to Christmas morning with yogurt topped with tasty blueberries and ripe, ripe persimmons. Mmm. That was good. I’ll have to make this another time for a special way to start the day.

  19. Can this be cooked overnight in a crockpot?

  20. I plan on making this for new years day brunch. I hate having to read all the comments first just to learn how to make it right. I suggest updating recipes to save people the hassle. Now I can write this recipe out with all the necessary adjustments. Glad I know not to add the eggs until the morning since I’m making it the night before. I was hoping to make it in the crackpot but you never did address that, so I don’t want to take any chances. Just want to have a recipe that comes out the way its supposed to.

  21. I have never taken the time to review a recipe online. But after making and devouring this, I rushed to my phone to review because it’s that delicious. Just thank you. Thank you for this glorious dish. P.s. I added salt and cooked for 45 mins.

  22. Hello,

    Do you have instructions for if you were to make it the night before? I am planning on making this and taking it to our cabin, but would love to make it the night before so I do not have to worry about cooking at the cabin. Thanks!

  23. Can you do this the night before
    Thank you

  24. I cooked for a total of 45 minutes and eggs are still not done. I just added another 10 to timer

  25. I made this with bacon in 11×17 pan because I had large group! It took 1 hour 15 minutes to bake at 350 because 375 is too high and bottom was getting brown too quick! Delicious!! Highly recommend for holiday breakfast gatherings!