Sausage Breakfast Casserole – a super easy sausage and egg casserole with hash browns, breakfast sausage, green peppers and lots of cheese! Perfect for brunch or when you have a house full of people!
I love having a good breakfast casserole on weekends, holidays or when we have a house full of people. They’re so great that you can make them ahead of time and just pop them in the oven in the morning when you wake up!
This sausage and egg casserole is probably our favorite, it’s just so easy, with all the ingredients you want. Potatoes, eggs, sausage and cheese. I add peppers and onion for more flavor, but feel free to skip that or even add more!
breakfast casserole
A traditional American breakfast that feeds a crowd! This recipe relies on frozen hash browns and lots of eggs for a filling and easy breakfast. One of the best things about a breakfast casserole is that you can put everything together ahead of time! So when you wake up in the morning, all you have to do is bake it…no early-morning meat browning or mixing required.
One of my other favorites is this Crockpot Breakfast Casserole as it literally cooks while you sleep so you wake up with breakfast already done!
what you will need
- Frozen hash browns
- eggs
- condensed milk (or any dairy product)
- Cheddar cheese
- breakfast sausage
- Onion
- Green paprika
- salt pepper
How to make Sausage Egg Casserole
Be sure to scroll down to the recipe card for measurements and full instructions!
- In a large skillet, sauté the breakfast sausage, chopped peppers, and onions, breaking into small pieces, until lightly browned, cooked through, and vegetables are tender, 5-6 minutes.
- Pour the bag of frozen hash brown cubes into the bottom of a 13×9-inch baking pan. Spread the sausage mixture over the potatoes.
- In a large bowl, whisk together the eggs, milk, salt, and pepper until well combined. Pour evenly over the sausage mixture.
- Scatter the cheese on top. Cover with foil.
- Now you can bake right away or refrigerate overnight for morning baking.
If you want to assemble this the day before, follow the recipe through to the baking instructions. Cover with foil and refrigerate for up to 24 hours. Then bake in the morning according to the instructions below.
Yes you can. To freeze the breakfast casserole, follow the recipe and if you cover it with foil, simply pop it in the freezer for up to 3 months. When you’re ready to make it, let it thaw in the fridge overnight. I also like to let it sit on the counter for about an hour before baking to make sure everything is thawed in the middle and is about the same temperature. Then you can bake according to the recipe.
Absolutely! You can use whatever your favorite meat is. Diced ham, chopped bacon, even tempeh or other plant-based alternatives work great. There’s no need to cook diced ham ahead of time, so just sauté your onions and peppers until tender, then mix everything together to serve on top of the potatoes.
How to store leftover pancakes
Any leftovers can be stored in an airtight container in the refrigerator for up to 4 days. You can microwave individual slices or cover with foil and heat in a 350 degree oven until warm.
This sausage and egg casserole makes a lot, so if you have a smaller family or don’t want a lot of leftovers, you can definitely cut the recipe in half and bake in an 8-inch square baking pan.
how to serve
This Sausage Breakfast Casserole is great on its own, you have potatoes, eggs and cheese so it’s very filling. But if you want to top it off, here are some great options.
preparation time
10 mins
cooking time
1 hour
total time
1 hour 10 mins
Ingredients
-
1 pound breakfast sausage
-
1 (32 oz) bag frozen hash browns, thawed
-
1 cup onion, diced
-
1 green pepper, diced
-
10 whole large eggs
-
1 (12 ounce) can evaporated milk (can use any dairy product, needs 1 1/3 cups)
-
1/2 teaspoon salt
-
1/2 teaspoon black pepper
-
1 1/2 cup cheddar cheese, grated
instructions
- In a large skillet, break brown sausage into small pieces. Add onion and peppers. Cook until the sausage is done and the vegetables are tender.
- In a large bowl, whisk together the eggs, milk, salt, and pepper until well combined.
- Spread the hash browns in a 13×9 in baking pan. Cover with sausage mixture. Pour the egg mixture evenly over it. Sprinkle with cheese. Cover the pan with foil.
- If you want to bake right away, preheat the oven to 350º and bake for 30-45 minutes, until puffed and cooked through. Remove foil and bake 5 minutes until golden and bubbly.
- To prepare, cover with foil and refrigerate overnight. When ready to bake, preheat the oven to 350ºF. Bake in the morning for 55-60 minutes until puffed and cooked through. Remove the foil for the last 5 minutes to brown the cheese.
Nutritional Information
yield
10
serving size
1
amount per serving
calories 311total fat 23gSaturated Fatty Acids 9gtrans fat 0gunsaturated fat 13gcholesterol 243mgsodium 661mgcarbohydrates 6gfiber 1gSugar 3gprotein 19g
Nutritional Disclaimer: All information on this website is for informational purposes only. I am not a certified nutritionist and any nutritional information shared on dinnersdishesanddesserts.com should be used as a general guide only.
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