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Easy Cheesy Breakfast Casserole Recipe | 1-Minute Video
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
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
- 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 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.
- 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.
Wonderful recipe. Make it for work birthdays and everyone RAVES about it. I’ve shared it again with four more people today. THANK YOU for your blog!!
Thanks for sharing, Traci — we’re so happy you enjoy it! :D
Have you ever used Canadian bacon in place of the sausage? Or turkey bacon?
We haven’t, but you totally could (and either one would be yummy)! :)
Have you ever tried cooking the hash browns some first to give them some crunch? I love potatoes in my casseroles but my husband hates them soft, so was just wondering?
Hi Kim! We haven’t tried that but we think it sounds like a great idea! :)
This is SO good! I made two of these on Saturday for our Monday-Friday breakfast. It keeps very well in the fridge and reheats nicely.
Instead of only 20 ounces of potatoes, my store sells bags in 28 ounces as the smallest. So, I used the whole bag and it helped stretch the recipe a little bit.
SUPER good!!!!!
Thanks for sharing with us, Stacy — we’re so glad you enjoyed the recipe! :)
Have you ever made this with pork sausage? If so, would you recommend it?
We haven’t, but we think that would be delicious (especially if it’s a country-style pork sausage)! :)
Have you e very used Flour tortillas and filled them with this? Trying to take to work tomorrow for a breakfast
I haven’t, but I’m sure it would be delicious! Breakfast potato burritos! :)
Love the blog. Just a heads-up..in your description you say
“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.”
Looks like you left out the potatoes! Just my observation. About to cook this now :)
Whoops – typo! Thank you! :)
The potatoes look more like O’Brien styled potatoes rather than hash browns… I will be making this tomorrow morning to watch for our morning football game.
We hope you enjoyed it, Sue! :)
Made this for my gluten free brother/sister in law and it was super tasty (though I did add some pepper jack cheese, parsley, and ground mustard). I can’t imagine it only taking 30 minutes total to bake though!! I put mine in a baking dish that looks a lot like the one in the pictures and it took over an hour before all the potatoes really felt soft/cooked to me. Then again I WAS thinking that the potatoes in the pictures (though beautiful pictures haha) do look like they are kind of crunchy. But to each her own. :) I will definitely make this again and put it in a larger dish to bake for around 45 min probably.
Hi Mackenzie! We’re glad you enjoyed this, but we’re sorry it took you so much longer to bake! We wonder if the baking dish you used was a little smaller? Or maybe the potatoes were sliced a little thicker?
I used frozen Potato O’Brien to make it even quicker and easier. Omit onions garlic and red pepper and add 1 tsp. garlic powder, 1 tsp. onion powder and the thawed O’Briens.