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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
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.
do you know how many this serves? I Want ot make it in a 9 x 13 pan…should I double it?
I might have missed it but what size casserole dish are you using?
I’m having a brunch for 10-12 people Saturday morning. I’ve been looking for a recipe I can make the night before and put in the oven in the morning. Wouldn’t the dish have to be OK to go from the refrigerator to the oven. In other words, I couldn’t use a clear pyrex dish, correct?
My dish was a little smaller than 9×13-inch (closer to 11×7-inch proportions), but either size dish would work. And yes, I would let the dish at least heat up to room temp if you’re using a glass dish and transferring it to the oven. Or use a metal dish if it needs to be a quick transfer. Enjoy!
What size casserole dish did you use? This looks delicious but im wondering if a 9×13 will be too large?
That is slightly bigger than the dish I used, but it would still definitely work. You might just need to cook it a couple of minutes less. Enjoy!
What size baking dish do you recommend? Is a 9×13 dish about right? Eager to make this for a brunch this weekend. Thank you!! :)
Yep, that or an 11×7-inch dish will work! Enjoy!
I had this recipe pop up on my ziplist, and after reading your comnent about your mom living in Wichita I was like OMG! How fun is this someone from Wichita with a food blog. Did you attend Wichita East High class of 87? Thelma
Small world! I attended North High. :)
Has anyone tried preparing this as a freezer meal? Where did you STOP and freeze it or did you prepared the entire casserole and then freeze? Did it work well?
This looks delicious! You’d said you could make it the night before and bake in the morning–do you think you could make it two whole days in advance and have it still turn out ok, or would it get soggy sitting in the fridge for that long? I’m taking this along on a weekend trip and would love to have nothing to do except stick it in the oven on Sunday morning.
Gretchen,I was wondering the same thing! I’m thinking it will be fine but the cooking time covered in foil will just have to be longer. I’m also going to add rotel tomatoes and green chilies to mine. Good luck!
Can you freeze the leftovers and if so, what is the best way to reheat them? The pictures look amazing, but I live alone and I couldn’t eat all of that if I ate it three meals a day!
Thank you..
You can definitely freeze the leftovers. I would reheat them in the oven, if you want the potatoes to be crispy. But otherwise, the microwave works too. :)
Can I make this with ground beef?
Yes, you can!
I am definitely going to give this a try and I will let you know, but this bunch loves things like this so it will no doubt be a hit. THANKS