This Breakfast Casserole is the ultimate morning indulgence, combining creamy eggs, savory sausage, and melted cheese in every bite. Perfectly balanced with a golden, crispy top, it’s a dish that feels both comforting and luxurious. Ready in just over an hour, it’s a time-saver that doesn’t skimp on flavor or satisfaction.
Packed with protein and rich, hearty textures, this casserole is a crowd-pleaser that keeps you energized all morning. The blend of fluffy eggs, tender veggies, and a hint of spice creates a symphony of flavors that’s impossible to resist. Whether for a lazy weekend brunch or a busy weekday, it’s a recipe that delivers warmth and joy in every serving.
Ingredients for a Delicious Breakfast Casserole
- 2 cups (255 g) diced frozen hash browns (no need to thaw)
- 1 lb (453 g) breakfast sausage (can substitute with turkey sausage)
- 1 small onion (140 g), diced (about 1 cup)
- 1 red bell pepper (120 g), diced small (about 1 cup)
- 2 teaspoons minced garlic
- 8 oz (226 g) shredded cheddar cheese (sharp or mild, as preferred)
- 12 large eggs
- ¾ cup (180 ml) heavy cream (can substitute with half-and-half)
- ¼ cup (60 ml) whole milk
- 5 dashes Tabasco sauce (adjust to taste)
- ½ teaspoon table salt
- ¼ teaspoon ground black pepper
- ⅛ rounded teaspoon nutmeg (optional, for a hint of warmth)
Step-by-Step Instructions for the Perfect Breakfast Casserole
- Preheat oven to 375°F (190°C). Lightly grease a 13×9” (33x22cm) baking dish with butter.
- Spread hash browns evenly over the bottom of the prepared dish. Set aside.
- Cook sausage: In a skillet over medium/high heat, brown the sausage, crumbling it as it cooks. Once cooked through, use a slotted spoon to transfer it to the baking dish, layering it over the potatoes.
- Sauté vegetables: In the same skillet (leave about 1-2 tablespoons of grease or add 2 tablespoons of butter if needed), cook the onion and red bell pepper over medium heat until softened, about 5 minutes. Add garlic and cook for 30 seconds until fragrant. Spread this mixture over the sausage.
- Add cheese: Sprinkle shredded cheddar cheese evenly over the dish. Gently stir to distribute all ingredients.
- Prepare egg mixture: In a large mixing bowl, whisk the eggs vigorously until well combined. Add heavy cream, milk, Tabasco sauce, salt, pepper, and nutmeg (if using). Whisk until fully incorporated.
- Pour egg mixture: Carefully pour the egg mixture evenly over the ingredients in the baking dish.
- Bake: Transfer the dish to the center rack of the preheated oven. Bake for 40-45 minutes, or until the edges are set and the center is only slightly jiggly.
- Cool and serve: Allow the casserole to cool for 10 minutes before slicing and serving. Enjoy!
Perfect Pairings: Serving Suggestions
This breakfast casserole is hearty on its own, but it pairs beautifully with fresh fruit, a side of avocado slices, or a simple green salad for a balanced meal. For a brunch spread, serve with warm biscuits, crispy bacon, or a dollop of sour cream and salsa on the side. Pro tip: Add a sprinkle of fresh chives or parsley for a pop of color and flavor!
Make It Your Own: Recipe Variations
Customize this casserole to suit your taste! Swap breakfast sausage for bacon, ham, or even vegetarian crumbles. Add spinach, mushrooms, or jalapeños for extra veggies and a kick of heat. For a cheesy twist, mix in Monterey Jack or pepper jack cheese instead of cheddar. Feeling adventurous? Try sweet potatoes instead of hash browns for a unique flavor profile.
Save Time: Prep-Ahead Tips
To streamline your morning, prep the ingredients the night before. Dice the onion, bell pepper, and garlic, and store them in an airtight container. You can also brown the sausage ahead of time and refrigerate it. When ready to bake, simply assemble the casserole and pop it in the oven. Bonus: This dish also freezes well for future meals!
Storage & Reheating Made Easy
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, microwave individual portions for 1-2 minutes or warm the entire casserole in the oven at 350°F (175°C) for 10-15 minutes. Tip: Add a splash of milk or cream before reheating to keep it moist and delicious.
Breakfast Casserole
Ingredients
- 2 cups diced frozen hash browns (255 g)
- 1 lb breakfast sausage (453 g)
- 1 small onion, diced (140 g) (about 1 cup)
- 1 red bell pepper, diced small (120 g) (about 1 cup)
- 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 nutmeg optional
Instructions
- Preheat oven to 375F (190C) and lightly grease the sides and bottom of a 13×9” (33x22cm) baking dish with butter.
- Spread diced potatoes evenly over the bottom of the prepared dish, set aside.
- In a skillet over medium/high heat, cook sausage until browned, crumbling as you go. When cooked through, remove the sausage with a slotted spoon to the baking dish (to drain the oil from it) and layer over the potatoes.
- Using the same skillet you cooked the sausage in (I do not drain it unless I have more than a Tablespoon or two of grease remaining, conversely if you don’t have any grease remaining add 2 Tablespoons of butter to the pan to cook the pepper and onion), cook pepper and onion over medium heat, stirring frequently and cooking until softened (about 5 minutes).
- Add garlic and cook until fragrant, about 30 seconds. Add mixture over the sausage.
- Sprinkle cheese into the baking dish and gently stir everything together until ingredients are well dispersed.
- In a separate, large mixing bowl, vigorously whisk the eggs until well combined.
- Add milk, cream, tabasco, pepper, nutmeg, and salt into your eggs and until well combined. Pour evenly into baking dish.
- Transfer to center rack of 375F (190C) preheated oven and bake for 40-45 minutes, until edges are set and the very center is only slightly jiggly. Allow to cool for 10 minutes before serving.