Savor the Crispy Delights of Easy Breakfast Casserole with Sausage, Hashbrowns and Eggs
Embark on a flavor journey with this Easy Breakfast Casserole with Sausage, Hashbrowns and Eggs, a hearty and simple dish designed to feed a crowd with ease. This comforting recipe combines savory sausage, tender hash browns, vegetables, and melted cheese, all bound together with fluffy eggs.
Whether it’s a lazy weekend brunch or a busy weekday breakfast, this casserole delivers flavor and comfort in every bite.
Ideal for family gatherings or meal prep, this recipe captures the essence of a satisfying morning dish that everyone loves. Ready to bring a warm, cheesy casserole straight to your table? Let’s dive into this straightforward and utterly rewarding recipe.
Flavorful and Filling: Your New Go-To Easy Breakfast Casserole with Sausage, Hashbrowns and Eggs
This Easy Breakfast Casserole with Sausage, Hashbrowns and Eggs not only satisfies hunger but also balances protein, vegetables, and carbs in one delicious bake. Unlike complicated breakfast spreads, this casserole comes together quickly, making it perfect for any skill level in the kitchen.
Not just a meal, this dish offers the cozy experience of a diner-style breakfast, layered with flavor and texture. Here’s how you can prepare a cheesy, savory casserole, complete with pro tips to ensure it turns out golden and delicious every time.
Serving Suggestions: Pair this Easy Breakfast Casserole with Sausage, Hashbrowns and Eggs with a fresh fruit salad, toasted bread, or avocado slices for a balanced breakfast.
Pro Tips for the Perfect Easy Breakfast Casserole with Sausage, Hashbrowns and Eggs:
- Drain Excess Grease: After browning sausage, remove extra grease to keep the casserole from turning oily.
- Thaw Hash Browns: Use thawed potatoes for even baking. Frozen ones release water, which can affect texture.
- Cheese Layers Matter: Mixing cheese inside adds flavor, while sprinkling some on top creates a golden crust.
- Bake Covered First: Covering with foil prevents over-browning. Uncover later to achieve a perfectly melted top.
- Rest Before Slicing: Let casserole cool for 5–10 minutes to hold its shape when served.
Easy Breakfast Casserole with Sausage, Hashbrowns and Eggs Recipe
- Preparation time: 20 minutes
- Cooking time: 55 minutes
- Servings: 8
- Equipment: Skillet, mixing bowls, whisk, 9×13-inch baking dish, aluminum foil
With this Easy Breakfast Casserole with Sausage, Hashbrowns and Eggs, your kitchen will become a hub of comfort and delicious aromas, echoing the joy of a classic morning meal.
Ingredients:
- 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 large eggs
- ⅓ cup milk
- 1 teaspoon fine sea salt
- Freshly cracked black pepper, to taste
- Toppings: sliced green onions, avocado slices, or hot sauce
Directions:
- Prepare Oven and Dish: Preheat oven to 375°F. Lightly grease a 9×13-inch baking dish and set aside.
- Brown the Sausage: Cook sausage in a skillet over medium-high heat until browned, crumbling as it cooks. Transfer to a large bowl, reserving 1 tablespoon of grease in the skillet.
- Sauté the Vegetables: Add onion and bell pepper to the skillet and cook for 5 minutes, stirring occasionally, until softened. Add garlic and cook for 2 minutes more until fragrant. Transfer mixture to the bowl with sausage.
- Combine with Hashbrowns and Cheese: Add thawed hash browns and 1 ½ cups shredded cheese to the bowl. Toss gently until evenly mixed.
- Prepare Egg Mixture: In a small bowl, whisk eggs, milk, salt, and black pepper until smooth. Pour mixture into the sausage and potato blend, stirring gently to combine.
- Assemble Casserole: Spread the mixture evenly into the prepared baking dish. Sprinkle the remaining ½ cup cheese over the top.
- Bake to Perfection: Cover dish with foil and bake for 40 minutes. Remove foil and bake another 10–15 minutes until the center is cooked through. A toothpick inserted in the middle should come out clean.
- Cool and Serve: Transfer to a wire rack, let cool for 5–10 minutes, then slice and serve warm with toppings.
Ready to Relish!
This dish offers a fabulous combination of crispy hash browns, savory sausage, tender vegetables, and cheesy eggs. Every bite feels hearty, comforting, and full of flavor. Perfect for feeding a crowd or preparing ahead, this Easy Breakfast Casserole with Sausage, Hashbrowns and Eggs brings warmth and joy to your table.
Storage Solutions
Leftover Easy Breakfast Casserole with Sausage, Hashbrowns and Eggs can be stored in an airtight container in the refrigerator for up to four days. Reheat slices in the oven to keep the texture crisp, or microwave for convenience. For longer storage, freeze tightly wrapped portions for up to two months. Reheat directly from frozen for a quick and satisfying breakfast.
Print
Easy Breakfast Casserole with Sausage, Hashbrowns and Eggs
With this Easy Breakfast Casserole with Sausage, Hashbrowns and Eggs, your kitchen will become a hub of comfort and delicious aromas, echoing the joy of a classic morning meal.
- Total Time: 1 hour 15 minutes
- Yield: 8 servings 1x
Ingredients
- 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 large eggs
- ⅓ cup milk
- 1 teaspoon fine sea salt
- Freshly cracked black pepper, to taste
- Toppings: sliced green onions, avocado slices, or hot sauce
Instructions
- Prepare Oven and Dish: Preheat oven to 375°F. Lightly grease a 9×13-inch baking dish and set aside.
- Brown the Sausage: Cook sausage in a skillet over medium-high heat until browned, crumbling as it cooks. Transfer to a large bowl, reserving 1 tablespoon of grease in the skillet.
- Sauté the Vegetables: Add onion and bell pepper to the skillet and cook for 5 minutes, stirring occasionally, until softened. Add garlic and cook for 2 minutes more until fragrant. Transfer mixture to the bowl with sausage.
- Combine with Hashbrowns and Cheese: Add thawed hash browns and 1 ½ cups shredded cheese to the bowl. Toss gently until evenly mixed.
- Prepare Egg Mixture: In a small bowl, whisk eggs, milk, salt, and black pepper until smooth. Pour mixture into the sausage and potato blend, stirring gently to combine.
- Assemble Casserole: Spread the mixture evenly into the prepared baking dish. Sprinkle the remaining ½ cup cheese over the top.
- Bake to Perfection: Cover dish with foil and bake for 40 minutes. Remove foil and bake another 10–15 minutes until the center is cooked through. A toothpick inserted in the middle should come out clean.
- Cool and Serve: Transfer to a wire rack, let cool for 5–10 minutes, then slice and serve warm with toppings.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
