Hey y’all! If you’re on the lookout for a hearty, flavorful, and fuss-free dish, this Breakfast Casserole is about to become your new go-to. Packed with savory sausage, fluffy eggs, gooey cheese, and golden potatoes, it’s the ultimate breakfast or brunch treat. Whether you want to wow your family on the weekend or make mornings easier with a make-ahead meal, this dish delivers every time. Let’s get cooking!
Why You’ll Love This Breakfast Casserole
- Super easy to prep, making it perfect for busy mornings or holidays.
- Hearty and filling, with a satisfying combo of protein, veggies, and cheese.
- Customizable with your favorite meats, veggies, and cheeses.
- Feeds a crowd—great for potlucks, brunches, or family gatherings.
- Tastes amazing reheated, so leftovers never go to waste!
Breakfast Casserole Ingredients
- 1 pound breakfast sausage (pork or turkey)
- 1 medium yellow onion, finely diced
- 1 red bell pepper, chopped
- 3 cups frozen shredded hash browns, thawed
- 8 large eggs
- 1 ½ cups milk (preferably whole or 2%)
- 2 cups shredded cheddar cheese
- ½ teaspoon garlic powder
- ½ teaspoon black pepper
- ½ teaspoon salt
- 2 tablespoons chopped fresh chives (optional, for garnish)
- Nonstick cooking spray
How to Make Breakfast Casserole
Step 1: Cook the Sausage & Veggies
Preheat your oven to 350°F (175°C). In a large skillet over medium heat, cook the breakfast sausage until browned, about 7 minutes. Drain excess fat, then add the diced onion and chopped bell pepper. Sauté 3-4 minutes until softened. Remove from heat.
Step 2: Prepare the Egg Mixture
In a large bowl, whisk together the eggs, milk, salt, pepper, and garlic powder until fully combined.
Step 3: Assemble the Breakfast Casserole
Coat a 9×13-inch baking dish with nonstick spray. Evenly spread the hash browns in the bottom. Top with the cooked sausage and veggie mixture, then sprinkle shredded cheese over everything. Pour the egg mixture evenly across the casserole.
Step 4: Bake and Serve
Bake in the preheated oven for 45-50 minutes, or until the center is set and the top is golden. Cool for 10 minutes, slice, garnish with fresh chives, and serve warm!
Breakfast Casserole Notes & Cooking Tips
- Prep the casserole the night before and refrigerate covered, then bake in the morning. Get more make-ahead tips here.
- Thaw hash browns fully and pat dry to avoid excess moisture.
- If you’re using bacon or ham, ensure they’re cooked and cooled before adding.
Tasty Breakfast Casserole Variations
- Vegetarian Breakfast Casserole: Skip the sausage and add mushrooms, spinach, and zucchini.
- Southwest Style: Swap cheddar for pepper jack and add green chilies and black beans.
- Keto Option: Omit hash browns and double the eggs for a low-carb version.
Equipment Needed for Breakfast Casserole
- Large skillet
- Mixing bowls
- Whisk
- 9×13-inch baking dish
- Measuring cups and spoons
- Nonstick spray
Breakfast Casserole Storage Instructions
Let leftovers cool, then cover tightly and refrigerate for up to 4 days. To reheat, microwave slices for 1-2 minutes or warm, covered, in a 325°F (165°C) oven for 10-15 minutes. For longer storage, freeze individual portions up to 2 months and thaw overnight in the fridge before reheating.
Serving & Pairings for Breakfast Casserole
- Serve with a fresh fruit salad for a balanced brunch.
- Pair with warm biscuits or toast for extra comfort.
- Enjoy alongside coffee, mimosas, or orange juice.
Breakfast Casserole Pro Tips
- Let the casserole cool for at least 10 minutes before slicing to allow it to set for neater servings.
- For a crustier top, broil the last 2 minutes of baking (watch closely!).
- Use extra-sharp cheddar for rich, bold flavor – learn more about cheese choices for breakfast casseroles here.
Breakfast Casserole FAQ
- Can I make this Breakfast Casserole ahead of time?
- Absolutely! Assemble it the night before, cover, and chill. Bake fresh in the morning for an easy start.
- Can I freeze leftover Breakfast Casserole?
- Yes—wrap cooled portions tightly and freeze for up to 2 months. Thaw overnight before reheating.
- What veggies work well in this Breakfast Casserole?
- Bell peppers, mushrooms, spinach, broccoli, and even tomatoes (seeded) are all tasty add-ins. Find more options at Allrecipes.
Breakfast Casserole Recipe Summary
- Prep time: 15 minutes
- Cook time: 50 minutes
- Total time: 1 hour 5 minutes
- Serves: 8
Ingredients
- 8 large eggs
- 2 cups shredded cheddar cheese
- 16 oz breakfast sausage, cooked and crumbled
- 3 cups frozen hash browns, thawed
- 1 cup milk
- 1/2 cup chopped bell pepper
- 1/2 cup chopped onion
- 1/2 tsp salt
- 1/4 tsp ground black pepper
Instructions
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1Preheat the oven to 375°F (190°C). Grease a 9×13-inch baking dish with nonstick spray.
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2In a large skillet over medium heat, cook the sausage until browned and crumbled. Drain excess fat.
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3Layer the thawed hash browns evenly in the prepared baking dish. Top with cooked sausage, chopped bell pepper, and chopped onion.
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4In a large bowl, whisk together eggs, milk, salt, and black pepper. Pour the egg mixture over the sausage and vegetable layers.
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5Sprinkle shredded cheddar cheese evenly over the top. Bake for 45-50 minutes or until the center is set and the top is golden.
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6Let the casserole cool for a few minutes before slicing and serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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