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
- 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!
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.
I have made this recipe several times and it is always a crowd pleaser. It is easy to make. You can use the cubbed potatoes or the string hash browns both work. Try it it’s delicious.
The pictures of this casserole look so enticing. I am going to have to try it. We eat strict kosher though so I will substitute veggie sausage. I hate casseroles that are too “eggy” and this one doesn’t look like that. I will post after I make it.
This recipe is fabulous. I love to make breakfast casseroles anytime I serve brunch to a crowd and I’ve been dying to find one that doesn’t use some sort of boxed bread product for bulk. I have nothing against boxed items but I sometimes find that everything tends to taste like that item once I add it to a dish. This is ease to make, delicious and it feeds a crowd. I’d recommend hot sausage every time. And don’t skip the green onion sprinkle if you like them.
I’m going to make this tomorrow morning as it sounds scrumptious. You are so lucky and blessed to have your mom and the best part is you appreciate her!
Thanks! This is such a great recipe! I also like to add bacon to this either in addition to or instead of the sausage. I also like to pre-cook the potatoes a bit in the pan before mixing them in. I know it’s an extra step but it adds so much more flavor and it also lessens the bake time.
I’d like to make this the night before, but I’m not sure how to do that? Would I fully cook it in advance? If so, how do you recommend heating it up the next morning (in the oven for how long? with or without tinfoil?) Or do I not cook it, and just assemble it, and fully cook it in the morning? Or should I just microwave it to warm up (does it taste okay reheated)? Sorry, so many questions!
I make this often, I have modified by using potatoes o’brien and it turns out delicious.
Anyone I have made this for loves it. When guests come in town they usually ask if I’m going to make that breakfast casserole again (and they mean this dish). It’s very yummy and easy to make it your own. Such as, I always add jalapenos to it.
I usually prep everything the day before so in the morning I just have to combine ingredients and bake.
This casserole is awesome! I don’t eat beef or pork but I’ve prepared it four times for groups of people and they absolutely love it! The only thing I’d change is the pan size. The 13×9 is too large iof a pan for my preference. I’m sticking with the square 9×9 as I prefer a thicker casserole. Awesome recipe!!
Hi, I would love to make this ahead of time and freeze it for when a group of us go away. Any tips? Thanks!
I used my cast iron skillet for onions and half the potatoes to cook almost completely. Bulk breakfast sausage cooked separately. Put together p in skillet, added 8 eggs, milk and cheese, roasted red pepper and a few pepper flakes. This is a really good and easy recipe that you can modify any way you want and it will be great!
Made it for meal prep for breakfast every morning to take to work. So good! The Italian sausage makes the flavors pop!
This recipe was included in a list of breakfast casseroles that my husband— a brekkie fanatic— sent me. Turn out delicious! I did find that it took closer to an hour to cook, but that’s no problem. Was also tickled to see that the recipe comes from a fellow Wichitan!
This is so easy and delicious! My family loves it!
Made this for Christmas morning. Definitely a winner! Used breakfast sausage instead, yummy! Added an extra egg too.
It will be our new Christmas morning staple .
I made this casserole for Christmas morning and it was a hit! I used shredded refrigerated hash browns (the whole bag) because that’s what I had and they worked well. I enjoyed the simplistic nature of this recipe and will make it again next year.
Love the receipe and my husband loved it even told me it was really good after breakfast and he almost never compliments or complains about what is cooked, you go by how much of it he eats.. just not him so when he does it is awesome! I changed the frozen potatoes to some fresh I needed to use…. 2 1/2 cups diced if anyone wants to know that. Thanks ?
Great Recipe! I replaced the sausage with Chorizo for a little southwestern flare! Turned out wonderful! Gimme Some Oven never disappoints!
This is one of the easiest recipes I’ve learned. I would recommend it as one of the first casserole recipes for beginners to try out.
This was delicious! Used 7 eggs but stayed true to the recipe!
I want to try the Cheesy Breakfast Casserole for Easter. Do you think using Potatoes O’Brien would work for the Hash Browns?
I made this recipe using O’Brian potatoes and it cut the prep time. O’Brian already has the onions, peppers, etc in the package.
All I did was brown the sausage, add potatoes, eggs, milk, cheese and pepper.
It turned out delicious!!
I have use the O’Brien Potatoes and it gives you the color you want and is perfect
in this recipe
I just made this today and it was delicious! Took 45 minutes to bake in the oven. I wouldn’t change a thing.
This was so simple and Delicious. Made it for 10 people…they loved it!
I made it the night before and cooked it up in the morning. It was super cold from the fridge over night, so I cooked it for a total of 60 mins. (30 mins covered with foil and the last 30mins uncovered to get golden brown…once it started bubbling I knew it was done)
I liked that there wasn’t any bread or flour added in the recipe. The potatoes add a nice density making it firm to cut. Very moist with all the cheese! I used pepper jack on the top for a little zip of flavor along with a can of roasted green chilles…Then served with cut up Avocado and topped with salsa!
If you make this the night before ,
do you need to let it come to room temp
before baking? Or just cook a little longer?
Can you make this with fresh diced potatoes?
I did this. While the other veggies were sauteeing, I cooked the diced with skin on potatoes in the microwave for 3.5 minutes, removed the veggies from sautee pan, and then browned the potatoes in the pan with another tablespoon of olive oil. Came out great.
Easy and delicious.. my family loves it!!
Just devoured this for dinner, delish! Used hot sausage, 1.5 cup extra sharp cheddar, and topped with fresh tomatoes from my garden and sour cream. I’ve made lots of breakfast casseroles and this recipe is definitely a keeper. Thanks!
I am definitely going to try this. Sounds perfect. But since it’s breakfast I’m going to use hot breakfast sausage instead of italian sausage.
Thanks for sharing this great sounding recipe.
Will this recipe halve okay? I’m only making it for four people, so not really a “crowd.” What size dish would be needed for this?
Also, to make it the night before, do you go all the way to the point that it is in the casserole dish? Or leave out the eggs until just before baking?
Thank you for sharing this inspirational recipe!
This looks yummy. Can you tell me calories per serving?? I was looking for it but could not find it. I would like ti try this recipe.
Can you make this the night before and put in the fridge until baking the next morning?
I was short a few ingredients so I improvised: crispy cooked bacon instead of sausage, and I added it as a topping for serving so I reduced the amount significantly. Also nixed the hash browns and replaced with skin-on diced baby potatoes that I added as is, without sauteing beforehand. I halved the cheese too.
After combining everything, it sat overnight in the fridge until noon the next day. It was delicious! A full meal on its own, but I served fruit salad and big homemade pita chips (to scoop up the casserole) with it. My brother had it at dinner again on top of toast. Big winner for a big family.
Can you make this ahead and freeze?
Hello, this recipe looks delicious and I’m going to try it. One question, have you every made it a day ahead of time and baked it the next day? Just wondering if the potatoes would get too soggy.
I really enjoyed this recipe! I am not an amazing cook, but I can throw a nice meal together. This is so easy and delicious. I did this recipe exactly like it stated, but the sausage. I used the bob evans maple sausage instead of the Italian. (My husband is picky on the sausage.) What I love about this recipe the most is that it’s not too “eggy”. Other bakes people have made seem to have a lot of eggs and I worry they aren’t cooked or it’s just too much. This is perfect. I can’t taste absolutely each ingredient. I topped mine with a bit of siracha and for leftovers I plan to add a nice over easy egg! Lastly, love that it’s gluten free since I have celiac! Thanks again!
Can you make this ahead of time and place on freezer?
I saw in one post that you thought it would be ok to bake the casserole the day before, allow to cool, cover and refrigerate. I’d like to do this because my house is CRAZY Christmas morning. However, you didn’t mention how long to reheat and at what temperature. Any suggestions?
I make this for my family every Christmas morning.
I use potatoes O’Brien and a bag of Johnsonville Meat Lovers crumbles. Sometimes I throw some diced ham in as well. We also whip up a batch of sausage gravy to pour on top before eating.
Great recipe and always loved by all.
You said that you can prep it the night before, wouldn’t the eggs make everything so soggy?
Thank you snd your great.
Hey Sandra, the eggs settle to the bottom and cook nicely once done in the oven, so there should be no sogginess when you go to eat it.
Making this now for christmas morning. It will cook while the kids open gifts and be ready for when they are done. Easy and quick breakfast for a busy morning!!
This breakfast casserole is delicious! I have made it several times over the years and everyone loves it!
This casserole is delicious! I’ve been making it for years and everyone loves it!
I made this casserole Christmas morning… it was a HUGE hit! This is the best breakfast casserole I’ve ever made. I cut it down to make about 3/4 of the full recipe (there were only 4 of us eating but we ate big portions!) & used leftover ham instead of sausage. I also sprinkled some leftover crumbled bacon on top. After baking it covered (like the author said watch it!) I uncovered & turned on the broiler to brown the potatoes a little. Deliciousness!!! Thank you!
Only change was I chopped up a jalapeño and threw it in for a little heat. Came out perfect. I also made my traditional hash brown casserole next to it and everyone liked this one better. A new holiday tradition, thanks!
This was a big hit on Christmas morning. I used an 11 x 7 pan but used a dozen eggs.
Made it. I used Obrien potatoes because that is what I had. It was great,
Do you have suggestions for freezing and eating at later time? Wanted to make 2 of these in advance to bring on vacation and wondered at what stage you would recommend freezing.
Megan were you able to freeze this ahead of time?
Thank you for this amazing recipe! I have made it multiple times for work functions and every time I come home with a completely clean dish. This one is a keeper for sure!
Such a wonderful recipe! I have tried many breakfast casseroles recipes and they always seem to take forever to cook and turn our dry.
This was a hit with my family! So yummy!
Any suggestions on how I can store it for a couple of days? I only have 2 people on my household and would love to just make a big batch and enjoy for a couple of days
This was okay, just okay. The flavors were good, but it wasn’t creamy like a casserole should be. I followed the recipe except for using 10 eggs (6 seemed too few). Next time I will add a can of cream of mushroom soup to the egg mix. I like that it had round measures of simple and common ingredients.
I’ve been making this for years. My family loves it. We top it off with either hot sauce or salsa. The only difference I just put it in a skillet and pan fry with a little olive oil.