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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.
This was yummy! Took it to a potluck at work for breakfast. Everyone loves it. Due to the comments about it being watery in the middle- I cut back to 5 eggs and 1/4 c milk. Followed the cooking directions as listed and it was still a touch underdone in the middle. I turned oven temp to 400 and baked about 7-10 mins longer. It was perfect! Was nice and browned on top too. I will def be making this again! Other than baking time/temps- I followed all directions exactly the same! Thank you.
That’s great to hear, Susan! We’re so glad it was a hit, and we’re glad the adjustments you made were successful! : D
Just made this for Father’s Day! The whole family loved it and we have a happy Dad! Thanks for sharing….this was magnificent!!
Thank you, Veronica! We’re so glad your dad loved this!
Do you know the nutritional value per serving? Also can I incorporate some egg white (carton) with the eggs? Thanks!
Hey Shadi! Unfortunately I do not. I do think you could definitely incorporate some egg whites in this though! Maybe do half whole eggs, half egg whites? Hope you enjoy!
Ali,
I want to prepare this for a breakfast get together with about 35 guys. Can I just multiply your ingredients by 5? How long would you recommend I cook it and at what temperature? I will be using an industrial convection oven. Thanks for a quick response. Need to buy my ingredients by Wednesday, May 20 th.
Wow, that’s a lot of guys! Awesome. Yes, you can multiply the ingredients by 5, but I recommend using a few larger baking dishes so that the casserole filling is not too tall. Otherwise, it will take longer to cook all the way through. Hope everyone enjoys it! : )
I’m gonna try putting this together tonight & popping it in oven tomorrow. I’m wondering if I put it together tonight if I should wait & add the eggs tomorrow before popping it in the oven. I’ll definitely share a pic of the finished product tomorrow.
Hey Traci! Yeah, I wouldn’t add the eggs until tomorrow, right before. Definitely let me know how it turns out — I hope you love it!
This is in the oven right now! I did make a few changes for my family. I roasted purple potatoes, used italian chicken sausage, and added mushrooms! This looks like such a good versatile meal!!!
Cool Lauren, I hope you guys enjoy it! : )
What size baking dish do you suggest? Having an early Mother’s Day breakfast for my mama tomorrow and can’t wait to try this recipe!!
I recommend a 9×13 baking dish. Sorry for the late reply — happy Mother’s day! :)
I made this yesterday morning, when my friend came to visit, and it’s definitely a recipe I will be making again. I used 2 9oz packages of Jimmy Dean pre-cooked sausage crumbles, and the only frozen potatoes my supermarket had in the 20oz pack were the “O’ Brien” with onions and peppers already added in, so I skipped the saute portion of the instructions entirely.
As we were loading it into the oven, my friend and I commented that it looked like a lot of casserole for my kinda small (11″ long) casserole dish, but we thought we’d give it a try anyway. The eggs turned out watery, like other commenters have said, so we stirred the casserole around thoroughly, halfed it into a second dish, and completely recooked it (for a whole second half hour, first w/ aluimum foil over it then without), and it turned out great! So for everyone w/ the watery egg problem, I would recommend either spreading the casserole across a second dish or scaling back the recipe. Thank you for the recipe, Ali! As I said I will definitely be making it again! Best wishes! — Caity
Thanks Caity, I’m happy to hear it was a hit! I’m sorry it was runny at first, but I’m glad it worked out in the end — thank you for sharing your tips! : )
Just tried this recipe and in the moment of writting to you, am still waiting for the casserole to finish cooking. I followed the directions waited for about 30mins for it to finish and like some of the commenst below, a lot of excess liquid from the eggs. But not a problem, I’ve been watching it every 10-15 mins and i think it just needed to cook LONGER. I can say it’s making um kitchen smell amazing, but no good for my husband who doesn’t like to wait. I substituted the sausage for ground Turkey and Turkey bacon and redbell pepper for tomatoes. I’ll have to try this out again and see what happens.
Hey Danie, thanks for sharing — I hope you guys enjoyed it!
I made this the other day and it looked nothing like the photo. I was so disappointed. It looked more like a frittata. I might try it again because yours looks so good. Will use a wider pan and maybe less eggs. Yours is stunning looking!