This breakfast casserole is the kind of meal I turn to when I want something warm, hearty, and full of comfort. It brings together savory turkey sausage, fluffy hash browns, sweet bell peppers, and rich, melty cheddar cheese in every bite. Whether I’m making it for a laid-back weekend brunch or prepping ahead for busy mornings, it never disappoints. Everything comes together in one baking dish, which means less cleanup and more flavor-packed satisfaction.
Why You’ll Love This Recipe
I love how adaptable this casserole is. I can throw it together with what I have on hand, and it always turns out delicious. It’s simple to prep, feeds a crowd, and the leftovers are just as tasty the next day. I often serve it with toast and fruit, but it’s hearty enough to stand alone.
Versatile – I use this for brunches, meal prepping, or a breakfast-for-dinner treat.
Budget-friendly – Most of the ingredients are pantry or fridge staples I usually have around.
Quick and easy – After cooking the sausage and veggies, the oven does the rest of the work.
Customizable – I can easily change up the cheese, add different veggies, or toss in cooked bacon or ham.
Crowd-pleasing – The cheesy, savory flavor is a hit with everyone in my household.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
extra virgin olive oil
turkey breakfast sausage
yellow onion
red bell pepper
frozen diced hash browns, thawed
freshly shredded cheddar cheese
sliced chives
large eggs
whole milk
salt and pepper
Directions
Preheat the Oven
I start by preheating my oven to 375°F. This ensures the casserole bakes evenly.
Cook the Sausage and Vegetables
In a large skillet, I heat the olive oil over medium. I cook the turkey sausage until it’s browned and then set it aside. In the same skillet, I sauté the diced onion and red bell pepper for about 5 minutes, until softened.
Combine the Base
In a large bowl, I mix together the thawed hash browns, cooked sausage, sautéed vegetables, shredded cheese, and chives.
Prepare the Egg Mixture
I whisk the eggs, milk, salt, and pepper in a separate bowl until smooth.
Assemble the Casserole
I pour the egg mixture over the sausage and hash brown mixture and stir gently. Then I spread it evenly into a greased 9×13 inch baking dish.
Bake
I bake it for 35–40 minutes until the eggs are set and the top is golden brown. I test it with a toothpick or knife in the center to make sure it comes out clean.
Let It Rest
Once out of the oven, I let it sit for about 5 minutes before slicing. This helps it firm up nicely.
Serve
I slice it into squares and serve it warm. Sometimes I pair it with fresh fruit or toast, but honestly, it’s fantastic on its own.
Servings and Timing
Servings: 6–8
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Calories per serving: Approx. 350–400
Variations
I like changing things up depending on what’s in my fridge. Here are some fun ways I make it my own:
Cheese Options – I swap cheddar with Monterey Jack, Gruyere, or Fontina for a different flavor profile.
Vegetarian Version – I leave out the sausage and use mushrooms or zucchini instead.
Spicy Casserole – I add chopped jalapeños or a pinch of red pepper flakes.
Double Batch – I often double the recipe for guests or to freeze extra portions.
Storage/Reheating
I often make this casserole the night before and bake it in the morning. Leftovers go into an airtight container and stay fresh in the fridge for up to 3 days. To reheat, I pop individual portions in the microwave, or reheat the whole dish in the oven at 350°F for 10–15 minutes until warmed through.
FAQs
Can I freeze the casserole?
Yes, I freeze it before baking. I assemble it fully, cover tightly, and store it in the freezer. When ready to bake, I add extra cook time (about 10–15 minutes more).
What if I want to use regular pork sausage?
That works great too. I just make sure to drain off any excess fat to keep it from getting greasy.
Can I prep this casserole ahead of time?
Absolutely. I often prepare everything the night before, refrigerate it, and just pop it in the oven the next morning.
How do I reheat leftovers without drying them out?
I reheat in the oven at 350°F with foil over the top to keep moisture in. For individual slices, the microwave works fine too.
Can I use different vegetables?
Definitely. I’ve added mushrooms, spinach, and even zucchini—just make sure to sauté or drain any extra moisture before adding.
Conclusion
This breakfast casserole is one of my favorite ways to start the day. It’s filling, flavorful, and endlessly customizable. Whether I’m feeding a group or just setting myself up for an easy week of breakfasts, this recipe always delivers. I love how the flavors come together in every cheesy, savory bite, and I know I’ll be making it again and again.
This hearty breakfast casserole features savory turkey sausage, fluffy hash browns, sautéed vegetables, and melted cheddar cheese, all baked into a satisfying, customizable dish perfect for brunch or meal prep.
Ingredients
1 tablespoon extra virgin olive oil
1 pound turkey breakfast sausage
1 medium yellow onion, diced
1 red bell pepper, diced
4 cups frozen diced hash browns, thawed
1½ cups freshly shredded cheddar cheese
2 tablespoons sliced chives
8 large eggs
1 cup whole milk
½ teaspoon salt
½ teaspoon black pepper
Instructions
Preheat oven to 375°F (190°C). Grease a 9×13 inch baking dish and set aside.
Heat olive oil in a large skillet over medium heat. Cook turkey sausage until browned, then remove and set aside.
In the same skillet, sauté the diced onion and red bell pepper for about 5 minutes until softened.
In a large bowl, combine thawed hash browns, cooked sausage, sautéed vegetables, shredded cheddar cheese, and chives.
In a separate bowl, whisk together eggs, milk, salt, and pepper until smooth.
Pour the egg mixture over the hash brown mixture and stir to combine.
Transfer the mixture to the prepared baking dish, spreading it out evenly.
Bake for 35–40 minutes, or until the eggs are set and the top is golden brown. A toothpick inserted in the center should come out clean.
Let the casserole rest for 5 minutes before slicing and serving.
Notes
Can be made ahead and refrigerated overnight before baking.
Swap turkey sausage for pork sausage or vegetarian alternatives like mushrooms or zucchini.
Use any cheese you prefer—Monterey Jack, Gruyere, or Fontina all work well.
Store leftovers in the fridge for up to 3 days or freeze unbaked for later.
