This egg casserole is one of those comforting dishes I love preparing whenever I want an easy, hearty breakfast that feeds everyone without extra effort. The combination of fluffy eggs, savory sausage, crisp hash browns, and melted cheese creates a cozy, satisfying bake perfect for slow mornings or meal prep.
Why You’ll Love This Recipe
I appreciate how quickly this casserole comes together and how reliably it serves a crowd. Instead of juggling multiple pans, I layer everything in one dish, pop it into the oven, and end up with a golden, flavorful breakfast that feels special without requiring much work. The textures — creamy eggs, tender vegetables, and cheesy top — make every bite enjoyable.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
1 pound breakfast sausage
3 cups frozen hash browns, thawed
8 large eggs
1 cup milk
2 cups shredded cheddar cheese
1 small onion, diced
1 bell pepper, diced
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
2 tablespoons butter
Directions
Preheat the oven to 375°F (190°C).
Cook the breakfast sausage in a large skillet over medium heat, breaking it apart as it browns. Once cooked, drain the excess grease.
Grease a 9×13-inch baking dish and spread the thawed hash browns across the bottom. Dot with butter and lightly season with salt and pepper.
Whisk the eggs, milk, salt, pepper, and garlic powder in a large bowl until fully combined.
Layer the cooked sausage, diced onion, and diced bell pepper on top of the hash browns.
Pour the egg mixture evenly over the layers.
Sprinkle the shredded cheddar cheese on top.
Bake for 35–40 minutes, or until the center is set and the top is golden.
Let the casserole rest for 5 minutes before slicing.
Servings And Timing
This casserole serves 8 people.
Preparation takes about 10 minutes, baking takes 35–40 minutes, plus a 5-minute rest before serving.
Variations
Swap the cheddar cheese for Monterey Jack or pepper jack for a different flavor profile.
Replace the bell pepper with mushrooms or zucchini for a vegetable-forward twist.
Use sweet potato hash browns if I want a more nutritious option.
Make it dairy-free by using plant-based milk and dairy-free cheese.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 4 days.
To reheat:
Microwave individual pieces for about 1 minute.
Reheat a larger portion in the oven at 350°F (175°C) for about 15 minutes.
This casserole freezes well for up to 3 months. I wrap individual slices and thaw them overnight before reheating.
FAQs
Can I use fresh potatoes instead of frozen hash browns?
Yes, I can grate fresh potatoes and squeeze out the moisture before using them. Par-boiling for a few minutes helps them cook evenly.
Can I make this casserole without sausage?
Yes, I can keep it simple by using only vegetables or replacing the sausage with a plant-based alternative.
Do I need to thaw the hash browns first?
I prefer thawing them because it ensures more even cooking and prevents excess moisture in the casserole.
Can I prepare the casserole in advance?
Yes, I can assemble everything the night before, cover the dish, refrigerate it, and bake it the next morning.
What size baking dish works best?
A standard 9×13-inch dish works perfectly for this amount of ingredients and ensures even cooking.
Conclusion
I love how effortless and dependable this egg casserole is. Whether I’m cooking for a large group or prepping breakfast for the week, it always turns out deliciously golden and satisfying. It’s simple, customizable, and comforting — everything I want in a breakfast bake.
This egg casserole features fluffy eggs, savory breakfast sausage, crispy hash browns, tender vegetables, and melted cheese — a comforting, make‑ahead dish perfect for brunch, breakfast, or a hearty meal.
Ingredients
1 pound breakfast sausage
3 cups frozen hash browns, thawed
8 large eggs
1 cup milk
2 cups shredded cheddar cheese
1 small onion, diced
1 bell pepper, diced
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
2 tablespoons butter
Instructions
Preheat the oven to 375°F (190°C).
Cook the breakfast sausage in a large skillet over medium heat, breaking it apart as it browns. Drain any excess grease.
Grease a 9×13‑inch baking dish. Spread the thawed hash browns across the bottom, dot with the butter, and lightly season with salt and pepper.
In a large bowl, whisk together the eggs, milk, salt, pepper, and garlic powder until fully combined.
Layer the cooked sausage, diced onion, and diced bell pepper on top of the hash browns in the dish.
Pour the egg mixture evenly over the layers.
Sprinkle the shredded cheddar cheese on top.
Bake for 35–40 minutes, or until the center is set and the top is golden.
Let the casserole rest for 5 minutes before slicing and serving.
Notes
For best texture, you can partially drain the cooked sausage to reduce excess moisture — this helps avoid a soggy casserole. :contentReference[oaicite:0]{index=0}
Using thawed hash browns rather than fully frozen helps ensure more even cooking and avoids excess water in the dish. :contentReference[oaicite:1]{index=1}
You can assemble the casserole ahead of time, cover and refrigerate overnight, then bake in the morning for an easy prep‑ahead meal. :contentReference[oaicite:2]{index=2}
Substitute cheddar with another melting cheese like Monterey Jack or pepper jack for a different flavor profile.
For a vegetable‑forward version, swap bell pepper and onion with sautéed mushrooms, zucchini, or spinach.
