Easy Breakfast Casserole

This Easy Breakfast Casserole is a cozy, make-ahead family favorite made with hash browns, eggs, sausage, and cheese. It is perfect for busy mornings, holiday brunches, and sweet moments cooking together with kids.

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Course: Breakfast

Cuisine: American

Keyword: Breakfast casserole, breakfast for a crowd, easy breakfast casserole, hash brown breakfast casserole, make-ahead breakfast

Prep Time: 20

Cook Time: 50

Total Time: 1

Servings: servings

Calories: 420kcal

Cost: $14

Equipment

1 9×13-inch baking dish Lightly grease to prevent sticking
1 Large Skillet
1 Large mixing bowl
1 Whisk
1 Wooden spoon or spatula

Ingredients

30 oz frozen shredded hash browns thawed and excess moisture squeezed out
1 lb breakfast sausage pork or turkey
1 medium yellow onion diced
1 cup red bell pepper diced, optional
12 large eggs
1 cup whole milk
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon garlic powder
¼ teaspoon paprika
2 ½ cups sharp cheddar cheese shredded and divided
¼ cup fresh parsley or green onions chopped, optional garnish

Instructions

Preheat and Prep: I always let my daughter help with this part because it makes her feel like the boss of the kitchen. Preheat the oven to 375°F and generously grease a 9x13-inch baking dish so nothing sticks later.
Cook the Sausage and Veggies: In a large skillet over medium heat, cook the breakfast sausage until browned, breaking it up as you go. Add the onion and bell pepper and cook until softened. I let my little helper stir while I watch closely. Drain any excess grease.
Build the Hash Brown Base: Spread the hash browns evenly in the prepared dish, pressing them down gently. This becomes the crispy foundation, and my daughter always sneaks a few bites at this stage.
Add the Sausage Layer: Spoon the sausage mixture evenly over the hash browns so every bite gets a little love.
Sprinkle the Cheese: Sprinkle 1 ½ cups of the cheddar cheese over the sausage layer. This is my daughter’s favorite step and she never misses a chance to add a little extra.
Whisk the Egg Mixture: In a large bowl, whisk together the eggs, milk, salt, pepper, garlic powder, and paprika until smooth. I always remind my daughter that whisking well means fluffy eggs later.
Pour and Finish: Slowly pour the egg mixture over everything, making sure it reaches the edges. Sprinkle the remaining cheddar cheese on top.
Bake: Bake uncovered for 45 to 50 minutes until the casserole is set, golden, and a knife inserted in the center comes out clean. Let it rest for 10 minutes before slicing. This waiting part is always the hardest for kids.

Notes

This breakfast casserole can be assembled the night before, covered, and refrigerated overnight. Add 10 to 15 minutes to the baking time if baking cold.
You can swap sausage for bacon, ham, or keep it meatless with mushrooms and spinach.
Leftovers store well in the fridge for up to 4 days and freeze beautifully for up to 3 months.
Every time I make this, it reminds me that the best recipes are really about the memories we build while making them together.

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