Gimme Some Oven

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. Made this for Christmas morning breakfast. It was fantastic. Will now be a tradition to make this each year. Everyone raved about how good it was.  

  2. I made this for Christmas breakfast and it was wonderful.  I was looking through the freezer, and realized I had some frozen O’Brien potatoes(potatoes with onions and peppers) and a pound of hot breakfast sausage.  I put both of them in the fridge for a couple of days to defrost, and used those in this recipe.   The potatoes with the mixed veggies saved me some chopping for Christmas breakfast.   I browned off the sausage and drained it on a paper towel since I didn’t need any of the grease for the veggies.  I added a small can of green chiles to the mixture, and subbed out FF half and half for the milk, since I had that in the fridge.  Lastly, I looked through my shredded cheese and realized I was out of cheddar, but I had a Mexican blend.     So as you can tell by the subs, this is a very versatile casserole!  Not only was it great for Christmas breakfast, but my husband has been taking the leftovers to work for his breakfast.  He asked me today if I had any more potatoes in the freezer, and I have already put them in the fridge to defrost.  Sounds like this will be a regular item to make on Sundays for us to take to work through the week.  This is a KEEPER!!!

    • Awww, we’re so happy to hear that Charlene, thanks for sharing! Those additions sound awesome too! :)

  3. We’re vegetarian so I replaced the sausage with broccoli and I only had shredded potatoes on hand but it came out delicious!

  4. Gimme gimme some oven … love that song, but I digress. I love this recipe, I did tweak it a bit though. I added 1 diced green pepper, an extra egg, half sharp cheddar, half Farmers cheese and nearly a cup of half & half rather than milk. Thanks again for the basic recipe … it was mouth watering delicious and I will make it often. I hope you don’t mind my saying how incredibly lovely you are … Henry ‘s one lucky dog!


    • Haha! We’re glad you like the song and the recipe Donald! And we think your tweaks sound delicious (farmers cheese is the best)! :)

  5. Hi!

    Could you use fresh chopped potatoes instead of frozen hashbrowns?


    • We haven’t tried that before Lauren, but we think that would be yummy! We’d suggest sautéing them a little beforehand though, just to make sure they cook all the way once they’re in the oven. We hope you enjoy this!

  6. My wife & I make this all of the time.  We even sort out into 1 cup portions and pop into freezer and then just remove from freezer and pop into microwave for 2 1/2- 3 minutes & makes for a quick & delicious breakfast. Also much cheaper than store bought ones that you buy in the freezer section of the supermarket.

    • Thanks for sharing with us Charlie, we totally love that idea! And we’re so glad you and your wife enjoy the recipe! :)

  7. Man was this simple and absolutely delish!! I modified it a bit as my family likes everything HOT! So I added only half the milk and added a can of Habanero Rotels (drained) also melted 1 cup of Velvetta to make it a little chessier and WOW!!! I created a monster! My family is going to make me do this every time we are able to sit down and eat breakfast on the weekends. Thanks sooooooooooo much!

  8. Thanks for the recipe! I added 6 more eggs to bulk it up a bit but I love how versatile it is. Great use of frozen hashbrowns!

  9. This recipe looks amazing! Is it okay if I make it the day before and serve it the next day?

    • Thanks Tracie, we hope you enjoy it! And yes, we think you could do that (after you bake it, just let it cool completely and then cover it well before you refrigerate.

  10. Easy is what I like! My family love it. Thanks for sharing! 

  11. This is a great idea.  I will use O’Brein hash brown potatoes to save the steps of onion and red pepper dicing.  Make one for my husband with sausage, and one for my daughter and myself with either Bacon, or ground beef ( maybe both), then make an additional one for my parents who have a hard time cooking for themselves.  Ta da. Thank you for the great idea. 

  12. This is delicious… O added some maple syrup to the mix for that bfast flavor… Yummy!!

    • We’re glad you enjoyed it Jason, and we think that maple syrup sounds like an AWESOME addition! :)

  13. How many people does or feed?

  14. Should I cook the hasbrowns on their own first and then add them to cook into the casserole or just add them thawed but not cooked into the casserole dish?

    • Hi Chandra! You can just add them thawed to the mixture (last sentence of the first paragraph of the instructions). We hope you enjoy!

  15. I had breakfast for our group ski weekend.  Chose this casserole, bloody Mary’s, and fresh fruit :).  The casserole was a huge hit (saying lightly)…even the 19 year old got second helpings.   Looking towards the next trip’s menu in a couple weeks…. Hmmmm.  Thank you!

  16. Do you think you would be able to put this in muffin cups for an on the go breakfast? 

    • We haven’t tried that Kaitlin, but we love the idea! We think it should work too. If you give it a try, definitely let us know how they turn out! :)

  17. Can this be assembled or prepped the night before ??

    • Hi Kate! You could certainly prep all the veggies the night before, but we wouldn’t assemble it that far in advance (it will collect too much moisture and will likely get soggy). We hope you enjoy this!

  18. Hi!  I made this dish for a Mentor Breakfast for my son’s football program.  I tripled the recipe to fill a 12×17 pan…lots of hungry men to feed. it was a huge hit!  I had many request the recipe.  Sorry I didn’t get to take a picture!  I can assure you I will make this dish again.  Thank you so much for posting your recipe!

    AHMO Blessings to you,

    • Thanks for sharing this with us Amy — we’re so happy this was a hit with your son and his football buddies! :)

  19. For those of you that prepared this the night before, how long did you bake it for since it was chilled? Thank you. 

  20. My daughter married in September and moved to Wichita right afterwards. I live out in the country by Wamego and when I read your comments about trying to fit in all the things that we want to do whenever you are together and the spontaneous things that you used to beable to do, it was like tearing a page out of our book. Then there are the other people that she wants to see when she’s back and she’s also working on a dual master’s degree, so a lot of the time she’s either studying or sleeping. But, when I told her about my ideas to make some breakfast casseroles Mothers day and have my siblings and mom come out, she was doubly sorry she wasn’t going to be here this weekend. Our fist mother’s day apart. I’ll have to rub it in about how yummy the food was. Thanks for the recipe it sounds delicious.

  21. Yum these sounds absolutely delcious. Thanks for sharing.


  22. How many does this serve

  23. Make it real good by pouring sausage gravy over the top of it, my son went nuts eating this.

  24. I’m making this for dinner tonight and I cannot WAIT to try it!! 

  25. What is the nutritional breakdown? Why do you not make this information available? Looks good, just hoping it is not too caloric.

    • Hi Flo! We’re sorry but the reason we currently aren’t publishing nutrition facts on the site is the nutrition calculators available are not 100% accurate, and we never want to publish anything that might be misleading. However, a lot of our readers love the My Fitness Pal nutrition calculator, so feel free to try that for an estimate. We hope that helps!

  26.  just wondering, can you make this I had of time and mix it all together except for the 80s and keep it in the refrigerator overnight and then in the morning at the eggs and cook it 

    • Hi Ruthann! Yes, we think it would be fine to mix everything together ahead of time (except for the milk and eggs). We hope you enjoy!

  27. Have you ever made a double or triple batch in a larger pan? If so, do you know how long I would need to bake it?

    • Hi Marci! We haven’t tried that so it’s difficult to say. However, because of the larger volume, it will take longer, it’s just hard to say how much longer. We’d recommend setting the timer for 25 minutes and then checking it every few minutes after that. Definitely let us know how it goes! :)

  28. Do you find that this casserole reheats well? I’m trying to make this and divide ho for a quick reheat and go before school in the morning. 


  29. I bet this could be cooked in muffin tin too for individual servings making it easier to reheat and go. Would just need to adjust cooking time.

  30. 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.

  31. 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?

  32. 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.

  33. Love the blog. Just a 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 :)

  34. Have you e very used  Flour tortillas and filled them with this?  Trying to take to work tomorrow for a breakfast 

  35. 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)! :)

  36. 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!!!!!

  37. 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?

  38. Have you ever used Canadian bacon in place of the sausage? Or turkey bacon? 

  39. 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!!

  40. You can use those obrion potatoes with peppers and onions and add sausages or crumbled sausage, cook all in large frying pan, add scrambled eggs and add cheese at end , one pan and done. Make this just about every weekend morning for family of 4. Juice n toast and breakfast is served! Yours looks delish :)

  41. This is my second go around with this recipe and I think it turned out better this time.

    The only changes I made were to use the shredded hashbrown potatoes (and thawed them out in the microwave before I mixed them in), used a roll of pork sausage from the breakfast meats section of the grocery store, and put everything in a 9×13 pan to bake it.

    Needless to say, there are only three pieces left and I don’t think they will make it through the day tomorrow.

    Next time, we are going to try a little less onion and one more clove of garlic though (And maybe mix in some Weber’s Kickin Chicken dry spice in the egg mixture before pouring it over the hashbrowns… just to give it a little more spice)

    Thanks for the awesome recipe

  42. I need to serve 20 hungry college students who will be sleeping in my house (so I will want to be quiet in the AM) — have you prepped all ingredients together the night before and stored to cook in AM? Looks like some people have done all but eggs and then added eggs and cooked but I would rather add all ingredients so I don’t have to move around in the kitchen too much. Let me know what you think. Thanks

    • Hi Joanna! Oh man, that’s a lot of college students! haha. We haven’t tried prepping this the night before, but we think you could definitely go ahead and have your onion, garlic, bell pepper, and green onions (if you use them) chopped, cheese shredded (unless you’re using already shredded cheese) and your sausage already cooked. That’s what we would recommend as far as prepping in advance. We hope this helps and that everyone enjoys!

  43. We don’t like frozen potatoes. I wonder if you could cube and fry some and use in place of the frozen??  This looks so good!

  44. I tried this recipe this morning.  Exactly as directed.  I was 
    Disappointed as it did not turn out. 

  45. I’ve made this one a few times. Delish!

  46. Making this casserole for the first time this morning and man–it looks and smells awesome!!!! We cannot wait to try it once it finishes baking in the oven!! I know you mentioned making the night before and refridgerating, however, have you ever made a couple of them and stashed them away in the freezer? Just thought having a few of these made ahead of time would be super helpful for holidays, family weekend visits, to bless other friends going through hard times, or even for those weekends when I am gone or feeling icky…my husband could bake and then have a yummy breakfast made! I don’t see any reason why it couldn’t be stored in the freezer but thought I would ask the guru!! ?? Thanks again for sharing this recipe!!!

    • We hope you enjoyed it, Ashley! We haven’t tried freezing this, and while it might work and you could try, we wouldn’t really recommend it. Because of the high amount of dairy content and the delicate potatoes, we don’t know that it would hold up well if frozen.

  47. I recommend revising the word “hashbrown” with “cubed hashbrowns” If you don’t have the picture to reference when you are shopping for ingredients. Thanks!

  48. I never leave comments, but I had to with this recipe! I made it for my husband to take for his staff. He said everyone loved it and scraped the dish clean! The only modification I made was adding 10 eggs and 32oz of hash browns. I also browned the hash browns a bit before adding them to the mixture, because I thought it would add a bit more texture. I’m definitely keeping this recipe! Thank you!!

  49. Can I use breakfast sausage instead of Italian?