I can’t get over how one pan turns sausage, cheesy eggs, hash browns, peppers, and onions into the breakfast casserole everyone fights over. This is the make-ahead brunch hero I want waiting in my fridge for holidays, weekends, and every lazy morning in between.

Jump to Recipe

I’m seriously obsessed with this breakfast casserole because it hits every craving I have before noon. The breakfast sausage makes every bite savory and bold, and the shredded cheddar cheese melts into the whole thing like it knows exactly what it’s doing.

I love that it tastes loaded without being fussy or precious. Just big breakfast energy in one pan.

And yes, I will absolutely eat the leftovers straight from the fridge if nobody is watching. But fresh from the oven?

Even better. It’s hearty, cheesy, a little messy, and exactly the kind of brunch dish I keep coming back to.

Ingredients

Print Recipe (No Advertisments)

Breakfast sausage brings the savory, cozy bite that makes this feel like weekend food.
Hash browns make it hearty, filling, and a little crispy around the edges.
Yellow onion adds sweetness and that classic breakfast casserole smell everyone notices.
Green bell pepper gives a fresh crunch, so it’s not just heavy and cheesy.
Eggs hold everything together and bring the protein, basically doing the hard work.
Milk keeps the eggs soft and creamy, not rubbery or dry.
Cheddar cheese melts into every bite, plus it gives that golden top.
Salt wakes everything up, because bland breakfast casserole is just sad.
Black pepper adds a tiny kick without making it spicy.
Garlic powder gives easy flavor, and you don’t even have to chop garlic.
Onion powder doubles down on the savory vibe in the best way.
Parsley makes it look fresh, and yeah, a little less casserole-brown.

Ingredient Quantities

1 pound breakfast sausage, cooked and crumbled

1 (20 to 30 ounce) bag frozen shredded hash browns, thawed and drained

1 small yellow onion, diced

1 green bell pepper, diced

8 large eggs

2 cups milk

2 cups shredded cheddar cheese, divided

1 teaspoon salt

1/2 teaspoon black pepper

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

2 tablespoons chopped fresh parsley or 1 teaspoon dried parsley, optional

How to Make this

Print Recipe (No Advertisments)

1. Preheat oven to 350°F and grease a 9×13 inch baking dish.

2. Cook 1 pound breakfast sausage in a skillet over medium heat until browned; drain and set aside.

3. Squeeze excess moisture from 20 to 30 ounce thawed shredded hash browns and spread them evenly in the prepared baking dish.

4. In the same skillet, sauté 1 small diced yellow onion and 1 diced green bell pepper until softened, about 5 minutes; spread over the hash browns.

5. Sprinkle the cooked sausage evenly over the vegetables, then add 1 cup of the shredded cheddar cheese on top.

6. In a large bowl whisk together 8 large eggs, 2 cups milk, 1 teaspoon salt, 1/2 teaspoon black pepper, 1/2 teaspoon garlic powder and 1/2 teaspoon onion powder until combined.

7. Pour the egg mixture evenly over the layered ingredients in the baking dish so it soaks through.

8. Cover and refrigerate overnight if desired, or proceed to bake immediately.

9. Bake uncovered at 350°F for 45 to 55 minutes, or until the center is set and the top is golden and bubbly; sprinkle remaining 1 cup shredded cheddar cheese for the last 5 minutes of baking if you want melted cheese on top.

10. Let rest 10 minutes before cutting and serve sprinkled with 2 tablespoons chopped fresh parsley or 1 teaspoon dried parsley if using.

Equipment Needed

1. Oven
2. 9×13 inch baking dish, greased
3. Large skillet
4. Large mixing bowl
5. Whisk
6. Measuring cups and spoons
7. Chef knife and cutting board
8. Spatula or wooden spoon
9. Colander or clean kitchen towel for draining and squeezing hash browns

FAQ

Q: Can I make this casserole ahead of time? A: Yes. Assemble, cover, and refrigerate up to 24 hours before baking. Let it sit at room temperature 20 to 30 minutes before putting it in the oven and add a few extra minutes to the bake time if cold.

Q: Can I use fresh potatoes instead of frozen hash browns? A: Yes. Use about 2 pounds of peeled and shredded potatoes, squeeze out excess moisture, and proceed the same way. Parboiling or briefly sautéing them first will help remove excess water.

Q: How should I store and reheat leftovers? A: Cool completely, cover, and refrigerate for up to 3 to 4 days. Reheat individual portions in the microwave 1 to 2 minutes or warm a whole casserole at 350 F until heated through, about 20 to 30 minutes.

Q: Can I substitute the sausage? A: Yes. Use cooked chopped bacon, diced ham, or a plant-based sausage for a vegetarian option. Adjust salt because some substitutes are saltier.

Q: Can I freeze the casserole? A: Yes. Freeze either before baking in an airtight container for up to 2 months or freeze baked portions. Thaw overnight in the refrigerator before baking or reheating.

Q: How can I make this lower in calories or lighter? A: Use turkey or chicken sausage, replace whole milk with 2% or a plant milk, use reduced fat cheese, and increase vegetables like bell pepper and spinach to stretch the egg mixture.

Best Breakfast Casserole Recipe With Sausage From The Food Charlatan. Substitutions and Variations

Breakfast sausage: substitute ground pork or turkey sausage, or use crumbled vegetarian sausage for a meatless option.
Frozen shredded hash browns: substitute 2 to 3 cups diced fresh potatoes, or 1 20 to 30 ounce bag of frozen tater tots for a crispier texture.
Shredded cheddar cheese: substitute Monterey Jack, Colby, or a 50/50 mix of mozzarella and Parmesan for milder melt and flavor.
Milk: substitute half and half for a richer custard, or use unsweetened almond milk or oat milk for a dairy free option (reduce by 1 tablespoon if very thin).

Pro Tips

1. Press the thawed hash browns in a clean kitchen towel or several layers of paper towels and squeeze firmly until mostly dry. Removing that moisture keeps the base from getting soggy and helps it brown up nicely.

2. If you plan to refrigerate overnight, underbake by about 5 to 8 minutes so the center does not overcook when you reheat. Conversely, if baking straight away, give it the full baking time and check the center with a knife or toothpick for a clean pull.

3. Swap half the milk for half-and-half or add a splash of cream for a richer, silkier custard. For a lighter result, use whole milk and reduce added salt slightly.

4. Stir a handful of finely grated Parmesan or a sharp white cheddar into the egg mixture for an extra savory layer of flavor that plays well with the sausage. Save a cup of melty cheese for the very end to get a golden, bubbly top.

5. Let the casserole rest at least 10 minutes before slicing so the custard firms up and you get clean slices. Leftovers reheat well in a 350°F oven for 10 to 15 minutes or in a microwave at medium power until warmed through.

Best Breakfast Casserole Recipe With Sausage From The Food Charlatan.

Recipe by Sarah level

0.0 from 0 votes

Servings

servings

Calories

481

kcal

Equipment: 1. Oven
2. 9×13 inch baking dish, greased
3. Large skillet
4. Large mixing bowl
5. Whisk
6. Measuring cups and spoons
7. Chef knife and cutting board
8. Spatula or wooden spoon
9. Colander or clean kitchen towel for draining and squeezing hash browns

Ingredients

1 pound breakfast sausage, cooked and crumbled
1 (20 to 30 ounce) bag frozen shredded hash browns, thawed and drained
1 small yellow onion, diced
1 green bell pepper, diced
8 large eggs
2 cups milk
2 cups shredded cheddar cheese, divided
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
2 tablespoons chopped fresh parsley or 1 teaspoon dried parsley, optional

Directions

Preheat oven to 350°F and grease a 9×13 inch baking dish.
Cook 1 pound breakfast sausage in a skillet over medium heat until browned; drain and set aside.
Squeeze excess moisture from 20 to 30 ounce thawed shredded hash browns and spread them evenly in the prepared baking dish.
In the same skillet, sauté 1 small diced yellow onion and 1 diced green bell pepper until softened, about 5 minutes; spread over the hash browns.
Sprinkle the cooked sausage evenly over the vegetables, then add 1 cup of the shredded cheddar cheese on top.
In a large bowl whisk together 8 large eggs, 2 cups milk, 1 teaspoon salt, 1/2 teaspoon black pepper, 1/2 teaspoon garlic powder and 1/2 teaspoon onion powder until combined.
Pour the egg mixture evenly over the layered ingredients in the baking dish so it soaks through.
Cover and refrigerate overnight if desired, or proceed to bake immediately.
Bake uncovered at 350°F for 45 to 55 minutes, or until the center is set and the top is golden and bubbly; sprinkle remaining 1 cup shredded cheddar cheese for the last 5 minutes of baking if you want melted cheese on top.
Let rest 10 minutes before cutting and serve sprinkled with 2 tablespoons chopped fresh parsley or 1 teaspoon dried parsley if using.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.