Favorite Breakfast Casserole Recipe with Sausage

This favorite breakfast casserole layers savory sausage, hash brown potatoes, eggs, and cheddar in one hearty bake that slices neatly for breakfast or brunch. Browning the sausage first and using refrigerated potatoes keep the center flavorful and tender, while a short rest after baking makes serving easier.

Ingredients

1 tablespoon (14 g) butter, for greasing the baking dish
1 pound (454 g) bulk breakfast sausage
1 cup (150 g) finely diced yellow onion
1 cup (150 g) diced red or green bell pepper
30 ounces (850 g) refrigerated shredded hash brown potatoes
2 cups (225 g) shredded sharp cheddar cheese, divided
10 large eggs (about 500 g without shells)
1 1/2 cups (360 ml) whole milk
1 teaspoon (6 g) kosher salt
1/2 teaspoon (1 g) black pepper
1/2 teaspoon (1.5 g) garlic powder
1/2 teaspoon (1 g) dry mustard powder
2 tablespoons (6 g) chopped fresh chives, optional, for serving

Instructions

Set a rack in the middle of the oven and heat it to 350°F (175°C). While it heats, butter a 9-by-13-inch (23-by-33-cm) baking dish. If the hash browns look wet, spread them on a clean kitchen towel and blot away excess moisture; drier potatoes make a casserole that holds together better.
Put the sausage in a large skillet over medium heat. Break it into small crumbles with a wooden spoon and cook for about 6 minutes. Add the onion and bell pepper, then continue cooking for about 4 minutes, stirring occasionally, until the sausage is browned and the vegetables have softened. Check the thickest sausage crumbles with a food thermometer; USDA FSIS recommends that ground meat reach a safe minimum internal temperature of 160°F (71°C). Drain excess fat if there is more than a tablespoon or two in the pan.
In a large bowl, whisk the eggs, milk, salt, pepper, garlic powder, and dry mustard until the whites and yolks are fully blended. Stir in the hash browns, the sausage-and-vegetable mixture, and 1 1/2 cups (170 g) of the cheddar. Toss gently so the potatoes are coated and the filling is distributed throughout, rather than packed into a dense layer.
Transfer the mixture to the prepared dish and spread it evenly into the corners. Sprinkle the remaining 1/2 cup (55 g) cheddar over the top. Bake uncovered for about 45 minutes, until the edges are set and the center no longer looks liquid. Check the middle with a food thermometer, placing the probe into the egg mixture without touching the dish; egg dishes should reach 160°F (71°C), the USDA FSIS safe minimum. If the center is below that temperature, bake for another 5 minutes and check again.
Set the casserole on a heat-safe surface and let it rest for 10 minutes before cutting. The rest helps the eggs finish setting and gives the slices enough structure to lift cleanly. Sprinkle with chives if using, cut into eight portions, and serve warm.

Tips

Choose the right sausage. Bulk breakfast sausage gives the casserole its classic savory flavor. Mild sausage is a good choice for a crowd; use hot sausage if you want a noticeable kick. If you only have sausage links, remove the casings before cooking and crumble the meat in the pan.
Keep excess moisture out. Refrigerated hash browns are convenient, but some brands release liquid. Blot damp potatoes and drain the cooked sausage mixture if needed. Too much moisture can leave the middle soft even when the eggs are done.
Season the filling, not just the top. Whisking the salt and spices into the eggs helps distribute them evenly. Sausage and cheddar are already salty, so taste a cooked sausage crumb before adding extra salt to the egg mixture.
Make-ahead option. Assemble the casserole, cover it, and refrigerate it for up to 12 hours before baking. Because it will be cold, allow extra oven time and check the center with a thermometer rather than relying on the listed bake time. For the most even cooking, let the dish stand at room temperature only while the oven heats, not for an extended period.

Serving Suggestions

Serve each warm square with fresh fruit, sliced melon, or berries to balance the rich eggs, cheese, and sausage. A simple green salad with a sharp vinaigrette also works well for brunch, especially if the casserole is part of a larger spread. For a more filling plate, add toast, biscuits, or warm tortillas; these are useful for scooping up loose potatoes and egg.

Set out salsa, hot sauce, or a spoonful of sour cream so guests can finish their own portions. Chopped chives or parsley add a fresh note, while sliced avocado makes the plate creamy. If serving a group, cut the casserole into portions in the dish and keep it warm briefly while people serve themselves; avoid leaving cooked eggs at room temperature for more than 2 hours.

Variations

Use bacon or ham: Replace the sausage with 8 ounces (225 g) cooked, crumbled bacon or 1 1/2 cups (225 g) diced cooked ham. Since both can be salty, reduce the added salt to 1/2 teaspoon (3 g), then adjust at the table. Cooked meat still needs to be heated thoroughly in the casserole.

Make it meatless: Leave out the sausage and sauté 8 ounces (225 g) sliced mushrooms with the onion and pepper. A teaspoon of smoked paprika can add a savory, smoky note, though the result will taste different from the sausage version. Cook the mushrooms until their released moisture has evaporated before adding them.

Change the cheese: Monterey Jack melts smoothly and tastes mild; pepper Jack adds heat; or use a blend of cheddar and Swiss for a sharper, nuttier flavor. Keep the total quantity close to 2 cups (225 g) so the filling stays balanced rather than overly rich.

Add vegetables carefully: A cup (about 150 g) of chopped spinach or broccoli can go into the filling, but cook it first and squeeze or drain it well. Raw or wet vegetables release water as they bake and can make the casserole loose. If adding vegetables, keep the total additions modest so the egg mixture can still bind everything.

Storage and Reheating

Refrigerate leftovers within 2 hours of baking. Once the casserole has cooled enough to handle, cover the baking dish tightly or transfer portions to airtight containers. Properly refrigerated, cooked egg casserole keeps for 3 to 4 days. For easier weekday breakfasts, cut it into individual portions before storing so you can reheat only what you need.

Reheat a single portion in the microwave in 30-second bursts, turning or checking it between bursts, until it is steaming hot throughout. For several portions, place them in an oven-safe dish, cover loosely with foil, and heat at 325°F (165°C) until hot. Check the center of reheated leftovers with a food thermometer: USDA FSIS guidance is to reheat leftovers to 165°F (74°C). Avoid repeated cycles of cooling and reheating.

To freeze, cool portions promptly, wrap them well, and freeze for up to 2 months for best texture. Thaw overnight in the refrigerator, then reheat to 165°F (74°C). The potatoes and eggs may be a little softer after freezing, but individual portions are still practical for a make-ahead meal. Do not thaw the casserole on the counter.

Frequently Asked Questions

Can I assemble this breakfast casserole the night before?

Yes. Assemble it in the greased dish, cover it, and refrigerate for up to 12 hours. Bake it straight from the refrigerator or let it sit out only while the oven preheats; expect a cold casserole to need extra baking time. Use a thermometer to confirm the egg center reaches 160°F (71°C), and loosely tent the top with foil if the cheese browns before the center is done.

Can I use frozen hash browns?

Yes, but thaw them completely in the refrigerator first and blot them dry. Frozen potatoes added straight to the dish can chill the egg mixture and release extra water, making the bake time less predictable. If the package contains large potato cubes rather than shreds, the texture will be chunkier and the casserole may need a little longer to become tender.

How do I know when the casserole is done?

The edges should look set, and the middle should not slosh when you gently move the dish. The reliable check is a food thermometer inserted in the center of the egg mixture, away from the pan; it should read 160°F (71°C). A browned top alone is not proof that the center is fully cooked, so continue baking in short increments if needed.

Why did my casserole turn out watery?

Common causes are wet hash browns, vegetables that released liquid, or sausage fat left in the pan. Blot potatoes, cook vegetables until their moisture has evaporated, and drain excess rendered fat. Also give the casserole its full 10-minute rest after baking; cutting immediately can make a properly cooked center seem looser than it is.

Can I make this recipe without bell pepper?

Yes. Leave it out, or replace it with an equal amount of finely chopped mushrooms, spinach, or another vegetable you enjoy. Cook watery vegetables before adding them and drain them well. You can also increase the onion slightly, but keep the total filling close to the recipe amount so the eggs set properly.

Can I halve the recipe?

Yes. Halve every ingredient and use an 8-inch (20-cm) square baking dish. Begin checking earlier than the full-size casserole, around 30 minutes, because a smaller quantity in a smaller dish may cook faster; the exact time depends on dish material and how cold the filling is. Use the same 160°F (71°C) center-temperature check and let it rest for 10 minutes before serving.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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