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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 1x
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.
I was hosting a Norwex party brunch and this dish was super simple to make and everyone loved it! Recipe is going in the “keeper” pile! I did a double batch and it served 12 people and there was enough for plenty of leftovers.
Thanks Amber, so glad it was a hit!
I’m thinking this should work well in a crock pot. Do you have a recommendation as to how long I should put it on for? I make breakfast for our son who has to be eating by 6:30 am. I know to put it on low but for how many hours is a guess. Thanks for your input.
My son and I just made this casserole and I agree with the comment Joanna made. It did not turn out right. The liquidity of it was mostly in the middle however, some egg parts were done but it was around the edges. Not giving up though. I’ll try again probably next week.
I’m sorry to hear it didn’t work out for you guys Nicole! I’m not sure why it didn’t bake evenly for you, and why there was excess liquid. :( I appreciate you trying my recipe, and do hope you have better results next time!
Hi! If I prep this the night before and refrigerate, how much in advance do I need to let it thaw? Do you recommend same temps or changing the temperature. I love your recipes!! thanks !
Can you tell me how many people this recipe would feed? Would it feed 6 ppl or should I double the recipe,?
Hey Kim, it should make 8 servings!
This recipe was really easy and really yummy. My mother and sister loved it too. I love its versatility and its protein-punch; I am definitely someone who needs a hearty breakfast to start my day off right. It kept really well in the fridge and was great for leftovers for days too! THANK YOU!
Yay – I’m so glad to hear that, Kate! Have a great weekend!
Can this recipe be made in advance and baked the next day? If so how?
Definitely! Just prepare everything, cover the dish, and refrigerate until you’re ready to bake.
very yummy! We make this bacon for BFD! (Breakfast For Dinner) YUM! Thank you so so much!
Thanks Debbie! Mmm, breakfast for dinner is the best!
I have no idea why my eggs didn’t cook through :( I followed he recipe exactly and when I went to scoop some into a bowl it was all liquidy!! Very upset cause I’ve been looking forward to this all week. wanted to have a “breakfast for dinner” night. Still love your blog! Wondering how I could fix it for next time.
I just made this today. It was delicious!!
I used redskin potatoes cut up really small, and included mushrooms with mine. I used pepper, seasoning salt, and onion powder for my seasonings, and I only used four eggs instead of six since I was cooking for one person. Absolutely delicious. I will definitely be making this again.