Breakfast Casserole
This easy breakfast casserole layers eggs, sausage, cheese, and tender potatoes in one baking dish. It is a practical choice for weekends, holidays, or any morning when you want breakfast mostly handled before the coffee
Total
65 min
Servings
8 servings
Level
Easy
Breakfast casserole is the kind of dish that makes a busy morning feel calmer. You mix the filling in one bowl, pour it into a baking dish, and let the oven do most of the work.
This version uses breakfast sausage, frozen hash browns, eggs, milk, cheese, and a little bell pepper for color. The potatoes make it hearty, while the eggs hold everything together in soft, sliceable squares.
You can assemble it the night before or bake it right away. Serve it with fruit, toast, or a simple green salad if you are making brunch.
01What you'll need
Ingredients
14 items · 8 servings
- Cooking spray or 1 tablespoon butter, for the baking dish
- 1 pound breakfast sausage, pork or turkey
- 1 small yellow onion, finely chopped
- 1 red bell pepper, diced
- 3 cups frozen shredded hash browns, thawed and squeezed dry
- 8 large eggs
- 1 1/2 cups whole milk
- 1/2 cup sour cream or plain Greek yogurt
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dry mustard, optional
- 1 1/2 cups shredded cheddar cheese, divided
- 2 tablespoons chopped parsley or chives, optional
02How to make it
Step-by-step
1. Heat the oven
Heat the oven to 350°F. Grease a 9-by-13-inch baking dish with cooking spray or butter. This helps the casserole release cleanly when you slice it.
2. Cook the sausage
Place the sausage in a large skillet over medium heat. Cook for 6 to 8 minutes, breaking it into small pieces with a spoon, until browned and no pink remains. Drain off extra fat if the skillet looks greasy.
3. Soften the vegetables
Add the onion and bell pepper to the skillet with the sausage. Cook for 3 to 4 minutes, stirring often, until the onion softens. Take the skillet off the heat.
4. Add the potatoes
Spread the thawed hash browns in the prepared baking dish. Add the sausage and vegetable mixture over the top. Gently toss everything together in the dish so the filling is evenly spread.
5. Whisk the egg mixture
In a large bowl, whisk the eggs, milk, sour cream, salt, pepper, garlic powder, and dry mustard, if using. Whisk until the eggs are fully broken up and the mixture looks smooth.
6. Assemble the casserole
Sprinkle 1 cup of the cheddar cheese over the sausage and potatoes. Pour the egg mixture evenly over the filling. Gently shake the dish once or twice so the eggs settle into the corners. Top with the remaining 1/2 cup cheese.
7. Bake until set
Bake for 40 to 45 minutes, until the center is set and the top is lightly golden. Set means the middle should not look wet or slosh when you gently move the dish. For extra accuracy, the center should reach 160°F on an instant-read thermometer.
8. Rest, slice, and serve
Let the casserole rest for 10 minutes before cutting. This short rest helps the eggs firm up, so the slices hold together. Sprinkle with parsley or chives, if you like, and serve warm.
03From our kitchen
Cook's tips
- Make-ahead: Assemble the casserole, cover it tightly, and refrigerate it for up to 24 hours before baking. Bake it straight from the fridge, adding 5 to 10 minutes to the cook time if needed.
- Storage: Cool leftovers, then refrigerate them in an airtight container for up to 4 days. Reheat single portions in the microwave or warm several pieces in a 325°F oven until hot.
- Freezing: Baked breakfast casserole freezes well. Wrap individual portions tightly and freeze for up to 2 months. Thaw overnight in the fridge before reheating for the best texture.
- Swap the meat: Use cooked bacon, diced ham, turkey sausage, or a plant-based sausage. If using ham or bacon, you may not need as much added salt.
- Make it vegetarian: Skip the sausage and add sautéed mushrooms, spinach, zucchini, or extra bell pepper. Cook watery vegetables first so the casserole does not turn soggy.
- Potato note: Thaw frozen hash browns and squeeze out extra moisture with a clean towel. Too much water can make the eggs loose in the center.
Cook's note
If your casserole browns on top before the center is set, loosely cover the dish with foil for the last 10 to 15 minutes of baking. This protects the cheese while the eggs finish cooking.
04Frequently asked
Questions & answers
Can I make breakfast casserole the night before?
Yes. Assemble it in the baking dish, cover, and refrigerate overnight. In the morning, bake as directed. Because the dish will be cold, it may need a few extra minutes in the oven.
Can I use bread instead of hash browns?
Yes. Replace the hash browns with about 4 cups of cubed day-old bread. Let the assembled casserole sit for at least 20 minutes before baking so the bread can soak up the egg mixture.
How do I know when an egg casserole is done?
The center should look set, not wet, and a knife inserted near the middle should come out mostly clean. If you have a thermometer, the center should reach 160°F.
Why is my breakfast casserole watery?
The most common cause is extra moisture from frozen potatoes or vegetables. Thaw and squeeze hash browns dry, and cook vegetables like mushrooms, spinach, or zucchini before adding them.
Can I use a different cheese?
Yes. Monterey Jack, Colby, mozzarella, Swiss, or pepper jack all work. Use a cheese that melts well, and keep the total amount about the same.
05Keep cooking
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