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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

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


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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496 comments on “Easy Breakfast Casserole”

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

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

  5. 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! 

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

  7. 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. 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.

    • 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. 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. 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.

  11. 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. 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.

  13. 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

    • 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. 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!!

  15. 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!!! 

  16. 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. 

    • 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. Ali,

    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. 

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

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

  20. 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.

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

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

  22. 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! 

  23. Can i use diced ham instead of sausage

  24. 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.

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

  25. 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. :)

    • 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. what size baking dish???

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

  28. 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 . 

    • 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. 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.

    • 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. 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!

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

  31. 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!

    • 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. 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. 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…

    • 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!

  34. I had the watery problem too, put it in a 9×13 dish and baked an extra 15 min at 425 degrees. Turned out good.

  35. I will try this next weekend for a breakfast get together.
    Can you please clarify how can I make hash brown potatoes at home because what I understand from different recipes is that one needs already prepared ‘hash brown’ potatoes from the market!

    Look forward to hear from you soon.


    • Thanks Haleema, we hope you enjoy it! We just use frozen hash browns, but you can also just cut up some potatoes and roast them before adding them to this casserole (if you prefer). Here is a recipe you could go by (we would just do half the recipe):

  36. My sister made this just last week. It looked exactly like yours. This is an awesome breakfast casserole. I loved it! I’m going to make it and take it to Branson for a night in a condo with friends!

  37. instead of hash-browns i used potatoes fried them up and then put them in came out great

    • That sounds yummy Jennifer, thanks for sharing with us – we’re happy you enjoyed the recipe!

  38. We ended up having to crank our heat up and cook it a little longer too, which was completely fine. No big deal. It turned out wonderfully in the end. So so delicious :) Thanks for sharing such an easy, delicious recipe!

  39. Hey Ali! Quick question – if I am going to prepare this the night before, would you recommend waiting until the morning to pour the eggs over the toppings so that they are not just sitting there all night? Please let me know your thoughts, I’m making this awesome looking dish this weekend for a breakfast party!

    • Hi Aly! Yes, if preparing this the night, we’d suggest pouring the eggs over everything just before baking. We hope you enjoy!

  40. I made this twice and was a hit with the family! I put mine under the broiler a couple minutes at the end to crisp it. Delicious…thanks!

  41. Tried this recipe this week. I made sure I wrung the water out of the defrosted hash browns using a dish towel before addiing them to the mixture. I also used fresh mushrooms and sauteed them with the onions and some green peppers to get rid of water. Used condensed milk for a creamier texture and placed everything into a 13X9 pyrex dish tobake. Turned out perfectly.

  42. What size baking dish do you use, looks like a 3qt one possibly or is it two? Thanks and looks delicious! 

    • Hi Jesse! The size we used was equivalent to a 11×7-inch or a 9×9-inch baking dish. We hope you enjoy!

  43. It may have been mentioned somewhere in these comments, but I didn’t see it.. What size baking dish are you using? I was thinking about so many people having problems w/ the eggs being runny and thought maybe the dish they were using was too small? With the amount of ingredients, I’m guessing you’d want to use a 13×9 pan?  Thanks!  I’d like to give this dish a trial run today so I know if it’ll work for Christmas morning.

  44. O.k After I wrote my comment, I did actually read over the remaining comments and did indeed see the pan size!! Thanks! 

  45. Just wanted to say that the instructions say 9×9 or 9×11 dish but when I was reading comments you replied to someone and said 9×13. I’m giving 9×13 a shot for Christmas brunch. Sounds amazing. Thanks for sharing!

    • Hi Jessica, a 9×9 or 9×11 would probably be most ideal, but a 9×13 should still work. We hope you enjoy this!

  46. Can I put the casserole together today and bake in the morning???

    • Hi Julia, we wouldn’t really advise that because we worry that making it so far in advance might make it soggy. We hope you enjoy this though! :)

  47. This was a great way to start Christmas morning! Thank you for sharing!

  48. I made this Christmas morning for my family of 4! This 8 serving meal was gone in less than 30 min! Thank you for the wonderful recipe, it was certainly a crowd pleaser!!:) 

  49. Just made this on Christmas Eve to bake on Christmas morning. The only thing I did differently was use bacon instead of sausage and cooked it in a 9×13. It was fabulous! I ate way too much and am about to get another serving for a late lunch. It was seriously so good. I’m sure we’ll be making this lots more! 

  50. I made this breakfast casserole for Christmas morning. Wow! It’s just delicious. Thank you for sharing the recipe. I’ll be using it often. So excited to find a morning casserole recipe that doesn’t include packaged flour. And it’s even easy. Oh, yum!!