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An easy breakfast casserole is the perfect morning meal, especially when feeding a crowd. You’ll love this dish full of eggs, hash browns, sausage, and cheese!
Featured with this recipe
- Easy Breakfast Casserole Ingredients
- How to Make Easy Breakfast Casserole
- Tips For Baking Breakfast Casserole
- Breakfast casserole in a slow cooker
- Make ahead breakfast casserole
- Day ahead breakfast casserole
- Freezer breakfast casserole
- Substitutions for this recipe
- Feeding a Crowd
- What to Serve with Breakfast Casserole
- Frequently Asked Questions
- More Breakfast Recipes
- Hashbrown Breakfast Casserole Recipe
Breakfast is my favorite meal of the day and this breakfast bake makes it even better! You start off with simple ingredients like eggs, hash browns, and cheese. After that, you can dress this casserole a million different ways. Add different meats and veggies to create a fun morning meal your whole family will enjoy.
If you are a fan of breakfast for dinner, this casserole tastes great for dinner! It is warm, filling, and nutritious.
Easy Breakfast Casserole Ingredients
- Ground sausage –
- Red pepper –
- Onion –
- Hash brown potatoes –
- Cheddar cheese –
- Eggs –
- Milk –
How to Make Easy Breakfast Casserole
- Preheat oven to 350 degrees. Heat a skillet over medium heat. Cook sausage, pepper, and onion until sausage is browned and vegetables are tender. Drain off any excess fat.
- In a large bowl, combine the sausage mixture with hash browns and cheddar cheese. Pour into a greased 9×13 baking dish.
- In a separate bowl, combine eggs and milk. Whisk until fully blended. Pour over the hash brown mixture.
- Bake at 350 degrees for 50-60 minutes, or until eggs are set in the center and don’t jiggle.
Tips For Baking Breakfast Casserole
First things first, make sure you spray your baking dish with cooking spray. The eggs will stick to the bottom if you don’t. In my oven, this bakes up in about 50-60 minutes, but it may vary slightly in other kitchens. If you see that the edges are browning faster than the middle, you can add some tin foil around the edges to keep it from burning. Another way to avoid burning is to turn down the temperature of the oven and allow the casserole to cook a little longer. Cover and refrigerate any leftovers. They heat up great in the microwave!
This recipe is so versatile. Here are some more tips to customize it or make it even easier:
Breakfast casserole in a slow cooker
If you don’t have time to bake this in the morning, try our Slow Cooker Breakfast Casserole. You can throw in the ingredients the night before, and in the morning you’ll wake up to a delicious, fully-cooked meal! Plus, you don’t have to heat up your house with the oven.
Make ahead breakfast casserole
You can easily turn this into a make-ahead breakfast casserole. You can make it the day before and refrigerate, or freeze it and make it anytime.
Day ahead breakfast casserole
Save some time in the morning by making up this casserole the day before you plan to serve it. Follow the first 3 steps in the instructions, then cover the baking dish with plastic wrap and refrigerate. Remove the casserole from the fridge 30 minutes before baking, then bake for an hour or until a toothpick or knife inserted in the center comes out clean.
Freezer breakfast casserole
To freeze, follow all the directions in the recipe below, and then cover the cooled casserole tightly with a layer of plastic wrap, then a layer of aluminum foil to prevent freezer burn. Store in the freezer for up to 2 months. To cook from frozen, thaw it in the refrigerator overnight, then bake at 350 degrees for 30-40 minutes or until heated through. There’s something so comforting about knowing there’s a delicious breakfast option in the freezer, just waiting to be heated and served.
Substitutions for this recipe
Potatoes: I like to use frozen hash browns, but you can use any type of potatoes. Sometimes if I don’t want to cook my own vegetables, I will use the Potatoes O’Brien mix with peppers and onions. You can also use fresh potatoes, just make sure to slice or dice them thinly so they cook in the right amount of time.
Veggies: My favorite veggie combo in this easy breakfast casserole recipe is red pepper and onion. However, I’ve used many other combos when I don’t have those on hand. I’ve used broccoli and tomatoes, zucchini and peppers, spinach and mushrooms, or just whatever I have in the fridge. If you use spinach and onion, try using mozzarella or Swiss cheese instead of cheddar – so yummy!
Meat: Any breakfast meat tastes great in this breakfast casserole recipe. I like using maple-flavored sausage, but sometimes I use the spicy kind to kick things up a notch. You can also use bacon, ham, chorizo, or no meat at all for a vegetarian option.
Feeding a Crowd
When I have company, this is my go-to breakfast casserole recipe. It is easy to put together, and you can customize it to fit even the pickiest of eaters. This recipe makes 12 large servings or 15 regular servings. However, I can fit two 9×13 pans in my oven so I can double the recipe and feed up to 30 people! I just make sure to switch the baking pans halfway through, one on the top and one on the bottom. I like to pre-cut slices in the pan to make sure everyone gets a piece.
What to Serve with Breakfast Casserole
If we are just eating this at home on a normal morning, I serve this casserole by itself or maybe with some fresh fruit. My kids like to top it with ketchup, and my husband and I usually top it with sour cream and salsa. However, if I am feeding a larger group or a very ravenous group, I will make a sweet breakfast item to round out the meal. Some of my favorites are Banana Chocolate Chip Muffins, Lemon Poppyseed Muffins, and Caramel Monkey Bread.
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Frequently Asked Questions
The resulting dish is similar to an omelet, but it tends to be thicker and more rustic. Notably, most frittata recipes do not contain potatoes, which makes them distinct from breakfast casseroles. The Incredible Egg shares a frittata recipe that incorporates lots of filling ingredients.
casserole or hot dish is typically a baked food with three main components: pieces of meat (such as chicken or ground meat) or fish (such as tuna) or other protein (such as beans or tofu), various chopped or canned vegetables (such as green beans or peas), and a starchy binder (such as flour, …
The casserole is covered and refrigerated overnight to allow the liquid ingredients to be absorbed into the bread. This is a perishable mixture and should be cooked the morning or day after assembly. Bake in an oven set no lower than 325 °F. Most recipes suggest 350 °F.
Never leave cooked eggs or egg dishes out of the refrigerator for more than 2 hours or for more than 1 hour when temperatures are above 90° F. Bacteria that can cause illness grow quickly at warm temperatures (between 40° F and 140° F).
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Hashbrown Breakfast Casserole
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Ingredients
- ½ pound ground sausage
- 1 red pepper diced
- 1 medium onion diced
- 1 pound hash brown potatoes frozen, shredded
- 2 cups cheddar cheese shredded
- 12 eggs
- 1 cup milk
- 1 teaspoon salt
- ½ teaspoon pepper
Instructions
- Preheat oven to 350 degrees. Heat a skillet over medium heat. Cook sausage, pepper, and onion until sausage is browned and vegetables are tender. Drain off any excess fat.
- In a large bowl, combine sausage mixture with hash browns and cheddar cheese. Pour into a greased 9×13 baking dish.
- In a separate bowl, combine eggs and milk. Whisk until fully blended. Pour over hash brown mixture.
- Bake at 350 degrees for 50-60 minutes, or until eggs are set in the center and don't jiggle.
Nutrition Information
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I made this with beyond meat and it turned out okay, a bit bland to be honest but I wonder if it was because they beyond meat wasn’t pre-seasoned like a sausage would be.
One note for me is perhaps we’re big eaters but I really didn’t get the sense it was a 12-15 serving dish, maybe 8-10 servings rather, particularly if this is the main dish of your breakfast or brunch with a salad on the side.
My other note was that the cheese didn’t seem to come through at all. I’m thinking of adding another few cups of cheese on top of the dish in the last 5 minutes of baking and getting it nice and melty before serving.
I’m making it again for a large group and will use regular sausage this time, and I’m thinking it will go well with some salsa as a topping, almost like a breakfast taco casserole.
Do you know if I can use precooked crumbled Sausage for this recipe?
I think that would work just fine!
Do the frozen hash browns make it watery?
Not at all, they work great!
They didn’t make the dish watery at all for me
Yum! My husband loves this recipe! So delicious and tasty! Can’t wait to make this again!
Breakfast casseroles are the best! Can’t wait to try this one.
Can I assemble this at night and then bake it in the morning??
Absolutely! We do that all the time!
I love breakfast casseroles! They are so easy and such a great way to feed a crowd. This one was a big hit!
This Easy Breakfast Casserole was off the chain GOOD! Let me tell you it flew off my breakfast table in no time. I will be sharing this recipe with my sisters because I know they would love this recipe!!!
Have a great day!!