Easy Breakfast Casserole with Sausage, Hash Browns & Cheddar

This hearty Breakfast Casserole is an easy, satisfying breakfast made with crispy hash browns, savory breakfast sausage, sautéed onion and bell pepper, eggs, cream, and plenty of melted cheddar cheese.

It’s perfect for busy mornings, weekend brunches, holidays, meal prep, or feeding a crowd. Even better, you can assemble it the night before and bake it the next morning.

Why You’ll Love This Breakfast Casserole

• Easy one-dish breakfast
• Packed with sausage, eggs, vegetables, and cheese
• Great for meal prep
• Can be assembled ahead of time
• Perfect for holidays and brunch
• Easily customizable with your favorite vegetables and protein
• Makes plenty for the whole family

Ingredients

• 2 cups diced frozen hash browns (255 g)
• 1 lb breakfast sausage (453 g)
• 1 small onion, diced (about 1 cup / 140 g)
• 1 red bell pepper, finely diced (about 1 cup / 120 g)
• 2 teaspoons minced garlic
• 8 oz shredded cheddar cheese (226 g)
• 12 large eggs
• ¾ cup heavy cream (180 ml)
• ¼ cup whole milk (60 ml)
• 5 dashes Tabasco sauce
• ½ teaspoon table salt
• ¼ teaspoon ground black pepper
• ⅛ rounded teaspoon ground nutmeg, optional
• Butter, for greasing the baking dish

How to Make Breakfast Casserole

1. Prepare the Baking Dish

Preheat the oven to 375°F (190°C).

Lightly grease the bottom and sides of a 13×9-inch (33×22 cm) baking dish with butter.

Spread the diced frozen hash browns evenly across the bottom of the prepared dish.

2. Cook the Sausage

Heat a large skillet over medium-high heat.

Add the breakfast sausage and cook until browned and completely cooked through, breaking it into small pieces as it cooks.

Use a slotted spoon to transfer the cooked sausage to the baking dish, placing it evenly over the hash browns.

3. Cook the Vegetables

Use the same skillet to cook the diced onion and red bell pepper over medium heat.

If there is a small amount of sausage grease remaining in the skillet, you can use it to cook the vegetables. If the pan is dry, add about 2 tablespoons of butter.

Cook for approximately 5 minutes, stirring frequently, until the vegetables soften.

Add the minced garlic and cook for about 30 seconds, just until fragrant.

Transfer the vegetable mixture to the baking dish.

4. Add the Cheese

Sprinkle the shredded cheddar cheese evenly over the sausage and vegetables.

Gently stir the ingredients together so everything is distributed throughout the dish.

5. Prepare the Egg Mixture

In a large mixing bowl, whisk the eggs vigorously until well combined.

Add the heavy cream, whole milk, Tabasco sauce, salt, black pepper, and optional nutmeg.

Whisk until everything is evenly incorporated.

6. Add the Eggs

Pour the egg mixture slowly and evenly over the hash browns, sausage, vegetables, and cheese.

Make sure the egg mixture reaches throughout the casserole.

7. Bake

Place the baking dish on the center rack of the preheated oven.

Bake at 375°F (190°C) for 40–45 minutes, or until the edges are set and the center is only slightly jiggly.

Remove from the oven and let the casserole cool for approximately 10 minutes before slicing and serving.

Make-Ahead Instructions

This breakfast casserole is perfect for preparing the night before.

Assemble the casserole completely, cover it tightly, and refrigerate overnight.

The next morning, remove it from the refrigerator and let it sit at room temperature for about 30 minutes while the oven preheats to 375°F (190°C).

Gently stir if needed, then bake according to the recipe.

Because the baking dish starts cold, the casserole may need an additional 5–10 minutes in the oven.

Storage

Allow the casserole to cool completely, then cover it tightly and refrigerate for up to 3 days.

For longer storage, freeze the casserole for up to 1 month.

To reheat, warm individual portions in the microwave using short intervals to avoid overcooking. For larger portions, cover with foil and reheat in a 350°F (175°C) oven until heated through.

Recipe Variations

You can easily customize this breakfast casserole with your favorite ingredients.

Try adding:

• Spinach
• Mushrooms
• Broccoli
• Green bell peppers
• Diced tomatoes
• Ham
• Bacon
• Cooked chicken
• Monterey Jack cheese
• Pepper Jack cheese

Helpful Tips

• Don’t thaw the hash browns before adding them to the casserole.
• Drain excess sausage grease if there is a large amount in the skillet.
• Whisk the eggs thoroughly so the finished casserole has an even texture.
• Let the casserole rest for 10 minutes before cutting so the slices hold together better.
• If using a glass baking dish straight from the refrigerator, allow it to come closer to room temperature before placing it in a hot oven.

Recipe Summary

Prep Time: 20 minutes
Cook Time: 40–45 minutes
Resting Time: 10 minutes
Total Time: About 1 hour 10 minutes
Servings: 10–12
Pan Size: 13×9 inches
Oven Temperature: 375°F (190°C)
Category: Breakfast, Brunch, Meal Prep

Frequently Asked Questions

Can I prepare this breakfast casserole the night before?

Yes. Assemble the casserole, cover it tightly, and refrigerate overnight. Let it sit at room temperature for about 30 minutes before baking.

Can I freeze breakfast casserole?

Yes. Once cooled, it can be frozen for up to 1 month. Reheat it gently in the oven or microwave until heated through.

Can I use fresh potatoes instead of frozen hash browns?

Yes, but the potatoes may need to be cooked or partially cooked first to ensure they become tender during baking.

Can I change the vegetables?

Absolutely. This recipe is very flexible. You can use spinach, mushrooms, broccoli, tomatoes, or other vegetables you enjoy.

Final Thoughts

This sausage and hash brown breakfast casserole is an easy way to make a hearty breakfast for the entire family. With crispy potatoes, savory sausage, colorful vegetables, creamy eggs, and melted cheddar, every bite is packed with comforting flavor.

Prepare it ahead of time for an effortless breakfast or brunch that’s ready when everyone wakes up.