Easy Cheesy Breakfast Casserole

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Easy Cheesy Breakfast Casserole | gimmesomeoven.com

My mom and I were talking the other day about how different life would be if we lived a little closer to one another.

Right now, we live about 3 hours apart — close enough to definitely be able to drive and visit fairly often, but just far enough away that you can’t exactly grab coffee together on a whim.  But that’s what we were talking about.  It would be so fun to just be close enough to grab lunch together spontaneously!  Or pop over for a glass of wine on the back deck.  Or bribe her and my dad with cookies if they’d come help me unload a new sofa.  Or do our grocery shopping together.  You know, the random everyday things…together!

Sure, our time hanging out when they’re here or I’m there is great.  But we usually see each other over the course of a weekend or a few days back-to-back, and you can’t help but feel the pressure to squeeze in All The Things while we’re in the same city at the same time.  It’s like that with any long-distance relationships.  And we both have major roots in both of our cities, so I don’t see that changing anytime soon.  So we talk a lot on the phone, enjoy our time together in person when we can, and make the most of it.  You know, as you do 3 hours apart.  :)

Sadly, I am tied up in Kansas City this Sunday and won’t be able to make it to Wichita for Mother’s Day this year.  But you can bet your bottom dollar that if I lived there, I would love to sneak over to their house early in the morning and make her a surprise to start the day — this cheesy, sausage-y, potato-y, indulgent (and easy to prepare the night before!) easy breakfast casserole.  She would be a little surprised, and she might make some comment about how it’s not quite the light and healthy breakfast she usually eats, and then she would dive in.

Because that’s what moms do.  :)

Easy Cheesy Breakfast Casserole Recipe | 1-Minute Video

Easy Cheesy Breakfast Casserole | gimmesomeoven.com

Yes, this casserole probably falls a little more on the “indulgent” side.  But I have had sooo many requests over the years for a basic breakfast casserole.  And on special occasions, or even just any ol’ day when you feel like a hearty breakfast, this classic recipe is guaranteed to start your day off with a smile.

I have made it (or a version of it) countless times over the years whenever I need a quick and easy meal to serve a crowd.  And I can attest that while it’s a definite crowd-pleaser, it’s also a cook-pleaser because it is super easy to make.  If you don’t want to wake up really early for breakfast, you can also prep it the night beforehand and then pop it in the oven the next day.  Win for you, and a win for your guests (or your mama!).

Easy Cheesy Breakfast Casserole | gimmesomeoven.com

The steps to make it are simple.  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 with the potatoes until combined.  Then pop it in a baking dish and cook until the potatoes are tender.

Easy Cheesy Breakfast Casserole | gimmesomeoven.com

Then once it’s nice and hot and bubbly and melted-cheesy, pull it out.

Easy Cheesy Breakfast Casserole | gimmesomeoven.com

And top with some green onions, if you’d like some extra color.  Or diced avocados would also be lovely.

Easy Cheesy Breakfast Casserole | gimmesomeoven.com

Then dish it up (and discover those eggs that have settled to the bottom and baked).

Easy Cheesy Breakfast Casserole | gimmesomeoven.com

And dive in, just like my mom would.  ;)

Easy Cheesy Breakfast Casserole | gimmesomeoven.com

So to my mom (who reads my blog faithfully each morning), happy early Mother’s Day!!!  I love you, and think you’re still my #1 Mom, and will make this for you (for realz) the next time I see you.  :)

And to all of you other mothers out there, my warmest wishes to you for a happy Mother’s Day as well!  You are changing this world every day, and we’re all better because of you.  Big hugs from KC to wherever you may be!

Easy Cheesy Breakfast Casserole | gimmesomeoven.com

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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 casserole is simple to make, and always a crowd-pleaser!


  • 1 pound Italian sausage (I prefer hot, but mild or sweet will also work)
  • 1 medium white onion, peeled and diced
  • 3 cloves garlic, minced
  • 1 red bell pepper, cored and diced (or 1 jar of roasted red peppers, drained and diced)
  • 6 eggs
  • 1/3 cup milk
  • 1 (20 ounce) bag frozen diced hash browns, thawed
  • 2 cups shredded sharp cheddar cheese
  • 1/4 teaspoon freshly-ground black pepper
  • optional topping: thinly sliced green onions


  1. Heat oven to 375°F.
  2. Add the sausage to a medium saute pan. Cook over medium-high heat until browned, crumbling the sausage with a spoon as it cooks. Remove sausage with a slotted spoon and transfer to a large mixing bowl. Reserve about 1 tablespoon of sausage grease in the saute pan, discarding the rest. Add the onion and red pepper* to the saute pan, and saute for 5 minutes until cooked. Add the garlic and saute for an additional 2 minutes until fragrant. (If using the jarred roasted red peppers, wait to stir them until after the garlic.) Pour the vegetable mixture into the mixing bowl with the sausage. Add the hash browns and 1 1/2 cups cheese to the mixing bowl with the sausage and veggies. Stir to combine.
  3. In a separate bowl, whisk together the eggs, milk and black pepper until combined. Then add them to the hashbrown mixture, and stir to combine. Pour the mixture into a 11×7-inch or a 9×9-inch baking dish (a 9×13-inch dish will also work), and top with the remaining 1/2 cup of shredded cheese. Cover with aluminum foil and bake for 30 minutes. Then remove the aluminum foil and bake for an additional 10-15 minutes until the potatoes in the center are cooked through.  (I recommend just using a fork to pull out one of the potatoes in the center of the casserole, and test it to see whether it’s tender and cooked through). Remove and let the casserole rest for 5 minutes. Sprinkle with green onions and serve!


*Update: Some of you have reported back that your casserole took closer to 45 minutes (total) to bake, so I’ve updated the recipe instructions accordingly.  In general, just keep an eye on the casserole while baking, and once the potatoes are tender, it’s ready to go!

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590 comments on “Easy Cheesy Breakfast Casserole”

  1. Pingback: Mother's Day Breakfast Ideas - Clean and Scentsible

  2. 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!!

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  4. 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!!! 

  5. 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!

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  7. 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! : )

  8. 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!

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

  10. 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

  11. 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!

  12. 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! 

  13. Can i use diced ham instead of sausage

  14. 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!

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  16. 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! :)

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  19. what size baking dish???

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

  21. 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! :)

  22. 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.

  23. 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!

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  26. 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! :)

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  34. 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

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  36. 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!

  37. 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.

  38. 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):

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  40. 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!

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  42. 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!

  43. 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!

  44. 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!

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  47. 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!

  48. 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.

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