Gimme Some Oven

Easy Breakfast Casserole

This post may contain affiliate links. Please read my disclosure policy.

Easy Cheesy Breakfast Casserole | gimmesomeoven.com

This post is currently being edited.

Easy Cheesy Breakfast Casserole Recipe | 1-Minute Video

Easy Cheesy Breakfast Casserole | gimmesomeoven.com

Easy Cheesy Breakfast Casserole | gimmesomeoven.com

 

Easy Cheesy Breakfast Casserole | gimmesomeoven.com

Easy Cheesy Breakfast Casserole | gimmesomeoven.com

Easy Cheesy Breakfast Casserole | gimmesomeoven.com

Easy Cheesy Breakfast Casserole | gimmesomeoven.com

Easy Cheesy Breakfast Casserole | gimmesomeoven.com

Easy Cheesy Breakfast Casserole | gimmesomeoven.com

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
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

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

  1. Prepare oven. Heat oven to 375°F.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.

Share this Post

Leave a Reply

Your email address will not be published.

Recipe rating