This hearty breakfast casserole with eggs, sausage, and cheese is the perfect make-ahead dish for busy mornings, lazy weekends, or holiday brunch. Loaded with savory sausage, tender hash browns, and melty cheddar, it bakes up golden and satisfying. Serve it hot from the oven for a crowd-pleasing, protein-packed start to the day.
Ingredients
- 8 large eggs
- 1 cup milk (whole or 2%)
- 1 pound breakfast sausage, cooked and crumbled, drained of excess fat
- 4 cups frozen hash browns, thawed
- 2 cups shredded cheddar cheese
- 1 cup bell peppers, diced (any color or a mix)
- 1/2 cup onion, diced
- 1 teaspoon garlic powder
- 1 teaspoon salt (or to taste)
- 1/2 teaspoon black pepper (or to taste)
- Fresh parsley, chopped, for garnish (optional)
- Nonstick cooking spray or butter for greasing the baking dish
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with nonstick spray or butter.
- In a large mixing bowl, whisk together the eggs and milk until smooth and well combined.
- Season the egg mixture with garlic powder, salt, and black pepper. Whisk again to distribute the seasoning evenly.
- Spread the thawed hash browns evenly across the bottom of the prepared baking dish, pressing them gently into an even layer.
- Evenly sprinkle the cooked and crumbled breakfast sausage over the hash browns.
- Add the diced bell peppers and diced onion in an even layer over the sausage and potatoes.
- Slowly pour the seasoned egg mixture over the casserole, making sure it seeps down into all the layers and covers the ingredients as evenly as possible.
- Sprinkle the shredded cheddar cheese evenly over the top of the casserole.
- Bake in the preheated oven for 45–50 minutes, or until the eggs are set in the center and the top is golden brown. A knife inserted in the middle should come out mostly clean.
- Remove the casserole from the oven and let it rest for 5–10 minutes to firm up and make slicing easier.
- Slice into squares, garnish with chopped fresh parsley if desired, and serve warm.
Variation
- Swap the sausage for cooked bacon, ham, or a mix of breakfast meats for a different flavor profile.
- Make it vegetarian by omitting the sausage and adding extra veggies such as mushrooms, spinach, or zucchini, plus a pinch of smoked paprika for savoriness.
- Use a different cheese like pepper jack, Monterey Jack, Swiss, or a blend to change up the taste and spice level.
Cooking Notes
- Ensure the sausage is fully cooked and well drained before adding to the casserole to prevent greasiness.
- Check doneness by gently jiggling the pan; the center should be set with no visible liquid eggs. If needed, bake in 5-minute increments until set.
- Letting the casserole rest after baking helps the layers firm up so slices hold together neatly when served.
Serving Suggestions
- Serve with fresh fruit, a simple green salad, or sliced tomatoes for a lighter, balanced plate.
- Top individual servings with salsa, hot sauce, sour cream, or sliced avocado for extra flavor.
- Pair with toast, biscuits, or warm rolls for a more indulgent brunch spread.
Tips
- For even cooking, spread the ingredients in uniform layers and avoid packing them too tightly into the dish.
- If assembling ahead, cover tightly with plastic wrap or foil and store in the refrigerator for up to 12 hours before baking.
- Double the recipe and bake in two pans if feeding a crowd; leftovers reheat well in the oven or microwave.
Prep Time:
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
Nutritional Information (Per Serving)
- Calories: 320
- Protein: 18 g
- Sodium: 650 mg
Frequently Asked Questions
- Can I make this breakfast casserole ahead of time?
| Yes. Assemble it, cover tightly, and refrigerate overnight. In the morning, bake as directed, adding about 5–10 minutes if the dish is very cold. - Can I freeze the casserole?
| Yes. You can freeze it unbaked (wrapped well for up to 2 months) and bake from frozen, adding extra time, or freeze baked and cooled portions and reheat as needed. - How do I keep the casserole from being watery?
| Fully thaw and pat dry the hash browns, cook and drain the sausage well, and avoid adding extra liquid-rich vegetables without sautéing them first. - Can I use fresh potatoes instead of frozen hash browns?
| Yes. Shred raw potatoes, rinse and dry them very well, then use in place of frozen hash browns. You may need a few extra minutes of bake time.
Conclusion
This hearty breakfast casserole packs eggs, sausage, hash browns, and plenty of cheese into one warm, comforting bake that’s perfect for feeding a crowd. Simple to assemble ahead and endlessly customizable, it’s a reliable go-to for weekends, holidays, or any morning when you want a satisfying start with minimal fuss.
Print
Breakfast Casserole
- Total Time: 1 hour 5 minutes
- Yield: 8 servings 1x
- Diet: Omnivore
Description
This hearty breakfast casserole with eggs, sausage, and cheese is the perfect make-ahead dish for busy mornings, lazy weekends, or holiday brunch. Loaded with savory sausage, tender hash browns, and melty cheddar, it bakes up golden and satisfying. Serve it hot from the oven for a crowd-pleasing, protein-packed start to the day.
Ingredients
Scale
- 8 large eggs
- 1 cup milk (whole or 2%)
- 1 pound breakfast sausage, cooked and crumbled, drained of excess fat
- 4 cups frozen hash browns, thawed
- 2 cups shredded cheddar cheese
- 1 cup bell peppers, diced (any color or a mix)
- 1/2 cup onion, diced
- 1 teaspoon garlic powder
- 1 teaspoon salt (or to taste)
- 1/2 teaspoon black pepper (or to taste)
- Fresh parsley, chopped, for garnish (optional)
- Nonstick cooking spray or butter for greasing the baking dish
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with nonstick spray or butter.
- In a large mixing bowl, whisk together the eggs and milk until smooth and well combined.
- Season the egg mixture with garlic powder, salt, and black pepper. Whisk again to distribute the seasoning evenly.
- Spread the thawed hash browns evenly across the bottom of the prepared baking dish, pressing them gently into an even layer.
- Evenly sprinkle the cooked and crumbled breakfast sausage over the hash browns.
- Add the diced bell peppers and diced onion in an even layer over the sausage and potatoes.
- Slowly pour the seasoned egg mixture over the casserole, making sure it seeps down into all the layers and covers the ingredients as evenly as possible.
- Sprinkle the shredded cheddar cheese evenly over the top of the casserole.
- Bake in the preheated oven for 45–50 minutes, or until the eggs are set in the center and the top is golden brown. A knife inserted in the middle should come out mostly clean.
- Remove the casserole from the oven and let it rest for 5–10 minutes to firm up and make slicing easier.
- Slice into squares, garnish with chopped fresh parsley if desired, and serve warm.
Notes
- Thaw frozen hash browns completely and pat dry if very wet to avoid excess moisture in the casserole.
- You can assemble the casserole the night before, cover tightly, and refrigerate. Bake in the morning, adding 5–10 extra minutes if it is very cold.
- If the top browns too quickly, tent loosely with foil during the last 10–15 minutes of baking.
- Seasoning amounts are flexible; adjust salt, pepper, and garlic powder to taste or add your favorite herbs.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Breakfast, Brunch
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 piece (1/8 of casserole)
- Calories: 320 kcal
- Sugar: 2 g
- Sodium: 650 mg
- Fat: 21 g
- Saturated Fat: 9 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 1 g
- Protein: 18 g
- Cholesterol: 230 mg
Keywords: breakfast casserole, sausage egg casserole, hash brown casserole, brunch bake, make-ahead breakfast