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”

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  1. Pingback: Eight Excellent Recipes for Extra Eggs - The Accidental Country GirlThe Accidental Country Girl

  2. How many does this serve

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

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

  5. 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!

  6.  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!

  7. 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! :)

  8. 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. 


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  10. 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.

  11. 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.

  12. 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?

  13. 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.

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  15. Love the blog. Just a heads-up..in 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 :)

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

  17. 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)! :)

  18. 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!!!!!

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  20. 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?

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

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  23. 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!!

  24. 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 :)

  25. 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

  26. 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!

  27. 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!

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

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

  30. 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.

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  34. 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!

  35. 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!!

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  37. Can I use breakfast sausage instead of Italian?

  38. If you make this the night before do you cook it the night before and just reheat in the morning or do you mix it all together, and refrigerate the night before, then cook the next day? Thinking of this for Christmas morning….

    • Hi Raechel! You can definitely make this the night before and just reheat it the next day — that’s what we’d advise (versus preparing it the night before and not baking until the next morning — things might get soggy). We hope you enjoy!

  39. This looks so good! I have made many casseroles but this looks like the bomb. I have never seen the hot sausage in a recipe before and I bet this is what makes such a difference. I am going to make this tomorrow and I am already wishing it WAS tomorrow. Thank you for such a simple and awesome looking dish. I know my family likes well enough to say this one will be the standard at this home going forward!

  40. I forgot the 1/3 cup milk. it is all mixed up in the refrigerator for tomorrow. Think it will make a difference or should I put it in.

  41. My family begs for me to make this casserole. It’s become a birthday and Christmas tradition to serve this. It is delicious! I use the shredded hashbrowns and it is AMAZING!

    • Thank you for sharing with us, Constance — we’re so happy you love the recipe! :)

  42. Easy and delicious! This was a winner and everyone in my family loved it. This is a winner and will be a regular in our house. Instacart forgot to deliver the hashbrowns so I took a chance and left them out. It was still incredible – made a nice low-carb option. Next time I’ll make a pan with hashbrowns for the family and one without for me. Thanks for the recipe – made me so happy to see even my picky eater take seconds.

  43. Hi, this was amazing last Christmas but this New Years I made it and must have used the wrong potatoes–they were wrong texture 
    Still a favorite recipe though! Is there any nutritional information on the recipe somewhere? 

    • Hi Maggie, we’re glad you enjoy the recipe! Unfortunately though we are unsure of the nutrition facts/amount of calories in this recipe. We currently are not publishing nutrition facts on the site, as 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!

  44. Yum! I am terrible about trying something new on other people…just so you know, 30 people in my Sunday school class loved it! My only modification was using southern hash brown potatoes that already had onion, and green and red pepper! Thanks for the recipe! I will make it again!

  45. Hi, Could I make this in a large electric skillet?We
    start camping at the end of April. I would like to make
    this one morning for breakfast. The oven in our camper is too small and would not accommodate such
    a large dish. Thankyou!!?

    • Hi Donna! We haven’t tried that, but we think it should probably work — we hope you enjoy and that you have a great trip!

  46. Terrific flavor!  I did one-and-a-half this recipe and  used 12 eggs to serve 10.  It came out high and easy to cut (wasn’t loose like photo).  Enough for everyone to have a hearty portion. Thanks for a sharing a great brunch option! 

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  48. Could I whip up my own homemade hash browns in place of the frozen?

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