Go Back
–+ servings
Breakfast Casserole

Breakfast Casserole

Easy overnight breakfast casserole with sausage, eggs, and cheese. No-soggy, make-ahead, freezer-friendly brunch bake for holidays or meal prep.
No ratings yet
Print Pin
Course: Breakfast, Brunch
Cuisine: American
Keyword: breakfast casserole, hash brown egg bake, make-ahead breakfast, sausage casserole
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Servings: 12 servings

Equipment

  • 9x13-inch baking dish
  • Large skillet
  • Mixing bowl
  • Whisk
  • Measuring cups and spoons
  • Aluminum foil

Ingredients
  

Ingredients

  • Cooking spray or butter, for greasing
  • 1 lb bulk breakfast sausage
  • 1/2 medium yellow onion, finely chopped
  • 1/2 green bell pepper, diced
  • 6 cups frozen shredded hash browns, thawed and patted dry
  • 2 cups shredded sharp cheddar cheese
  • 8 large eggs
  • 2 cups milk whole or 2%
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1/2 tsp garlic powder
  • 2 green onions, thinly sliced for topping, optional

Instructions

  • Heat oven to 375°F. Grease a 9x13-inch baking dish with cooking spray or butter.
  • Cook the sausage in a large skillet over medium heat, breaking it into small pieces, until browned and cooked through. Drain excess grease.
  • Add the chopped onion and diced bell pepper to the skillet and sauté with the sausage for 3–4 minutes, until slightly softened. Remove from heat.
  • Spread the thawed, dried hash browns evenly in the prepared baking dish. Scatter the sausage-and-vegetable mixture over the top, then sprinkle with the shredded cheddar.
  • In a mixing bowl, whisk together the eggs, milk, salt, pepper, and garlic powder until smooth. Slowly pour the egg mixture evenly over the casserole.
  • Cover the dish with foil and bake for 20 minutes. Uncover and continue baking 20–25 minutes, until the center is set and the top is lightly golden.
  • Let rest for 10 minutes. Garnish with sliced green onions, slice into squares, and serve warm.

Notes

Make ahead: Assemble, cover, and refrigerate up to 24 hours; bake cold from the fridge, adding a few extra minutes if needed. Freezer: Assemble (unbaked), wrap well, and freeze up to 2 months. Thaw overnight in the fridge before baking. Variations: Swap sausage for cooked bacon or diced ham; add mushrooms or spinach; use Monterey Jack, pepper jack, or a cheddar blend. For crisper edges, pre-bake the hash browns for 10 minutes before layering.
Tried this recipe?Mention @ThatOvenFeelin or tag #ThatOvenFeelin!