This hearty and satisfying breakfast casserole is made with savory sausage, crispy hash browns, eggs, cheese, and veggies all baked in one dish. Perfect for holiday mornings, weekend brunch, or meal prep for busy weekdays.

Ingredients

1 pound ground Italian sausage (hot, mild, or sweet)
1 medium white onion, diced
1 red bell pepper, cored and diced
3 cloves garlic, minced
1 (20-ounce) bag frozen diced hash brown potatoes*, thawed
2 cups shredded sharp cheddar cheese, divided
6 large eggs
1/3 cup milk
1 teaspoon fine sea salt*
Freshly cracked black pepper, to taste

Optional Toppings:

Thinly sliced green onions
Sliced avocado
Hot sauce

*Note: For best texture, ensure hash browns are fully thawed and drained of excess moisture.
*Use a 9×13-inch baking dish for best results.

Instructions

Preheat the oven
Set your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
Brown the sausage
In a large sauté pan over medium-high heat, cook the sausage until browned, breaking it into crumbles as it cooks. Transfer the cooked sausage to a large mixing bowl using a slotted spoon. Reserve about 1 tablespoon of grease in the pan; discard the rest.
Sauté the vegetables
Add diced onion and red bell pepper to the pan. Cook for 5 minutes, stirring occasionally, until softened. Stir in garlic and cook for another 1–2 minutes, until fragrant. Transfer the cooked vegetables to the mixing bowl with the sausage.
Combine the base
Add the thawed hash browns, 1½ cups of shredded cheddar, and the sautéed sausage and vegetables into the bowl. Toss everything gently to combine.
Whisk the eggs
In a separate bowl, whisk together the eggs, milk, salt, and black pepper. Pour the egg mixture over the sausage-potato mixture and toss gently until evenly coated.
Bake
Pour everything into the prepared baking dish. Sprinkle the remaining ½ cup of cheese on top. Cover with aluminum foil and bake for 40 minutes. Then, uncover and bake an additional 10–15 minutes, or until the center is set and the potatoes are fully cooked.
Serve
Let the casserole cool for a few minutes. Slice and serve warm with your favorite toppings.

Why You’ll Love This Recipe

One-dish breakfast solution that feeds a crowd
Great for make-ahead brunches or busy mornings
Customizable with your favorite meat, cheese, or vegetables
Freezer-friendly for future meals
Gluten-free with no special ingredients required

Tips

Fully thaw and drain hash browns to avoid a soggy casserole.
Don’t skip the resting time after baking—it helps the casserole set for easier slicing.
Use freshly grated cheese for better melt and flavor.
Double the recipe and use two pans if feeding a large group.

Variations and Substitutions

Vegetarian option: Replace sausage with sautéed mushrooms or plant-based sausage.
Different cheeses: Try Monterey Jack, pepper jack, mozzarella, or a Mexican blend.
Add greens: Stir in spinach, kale, or chopped broccoli.
Spice it up: Use spicy sausage or add jalapeños or red pepper flakes.
Milk alternatives: Use half-and-half, oat milk, or almond milk if needed.

FAQs

Can I make this breakfast casserole ahead of time?
Yes. Assemble everything the night before, cover, and refrigerate. Bake in the morning as instructed.

How long does it last in the fridge?
Up to 4 days in an airtight container. Reheat in the oven or microwave.

Can I freeze it?
Yes! Cool completely, wrap well, and freeze for up to 2 months. Thaw overnight before reheating.

Can I use fresh potatoes instead of frozen hash browns?
Yes, but grate and par-cook or squeeze out excess moisture first.

Serving

Pair with a side of fresh fruit or a green salad.
Offer hot sauce, salsa, or ketchup for extra flavor.
Serve with toast, biscuits, or English muffins for a complete breakfast.

Suggestions

Make this casserole for holiday mornings, potlucks, or Sunday brunch.
Cut into squares and store as individual portions for easy meal prep.
Turn leftovers into a breakfast wrap or burrito.
Add a dollop of sour cream or a sprinkle of chives for a finishing touch.