As the saying goes...breakfast is the most important meal of the day. That's why I created this perfect Breakfast Casserole! Think of it as an oven-baked version of all your breakfast favorites. It starts with a layer of hashbrowns, followed by a sausage, onion, and pepper skillet, followed by cheese and a layer of eggs. It's super easy to make!
Looking for my breakfast recipes? Try my French toast or pancakes next!
About This Recipe
Recently, I've been looking for more savory breakfast ideas. Classics like waffles and pancakes are great, but I must admit, I prefer savory breakfasts over sweet ones. Sweet breakfasts always make me feel very sleepy afterward. Not a great way to start the day!
If you feel the same way, this breakfast casserole is the answer! It's incredibly easy to make and leaves you feeling very satisfied. It only took me about 15 minutes to put together and then another hour of baking.
If your mornings are tight on time, you can also make it the night before. Just assemble the casserole without the eggs and refrigerate overnight. In the morning, mix the eggs with milk, salt, and pepper, then pour it over the casserole and bake.
Key Ingredients
Hashbrowns: You will need 6-8 hashbrowns for this, depending on the size of your hashbrowns and casserole dish. Basically, you just need enough to fill the bottom of the baking dish.
Pork sausage: I recommend using breakfast sausages. But any style of pork sausage can work.
Onions: I used a yellow onion.
Bell peppers: I used half a red pepper and half a green pepper so I could get a nice color in the picture. Feel free to use one or the other.
Cheddar cheese: I used 1 cup but feel free to use up to 2 cups if you like it extra cheesy.
Eggs: You will need 8 eggs for this recipe, so make sure you have enough.
Milk: Any percentage of milk.
Instructions
STEP 1: Arrange the hashbrowns in the bottom of the baking dish. Mine fit perfectly with six. If you have extra space, you can cut a hashbrown to fill it up.
STEP 2: In a large skillet, cook the sausage over medium-high heat until no longer pink. Add the onions and cook for 1 minute.
STEP 3: Remove from the heat and stir in the bell peppers.
STEP 4: Pour the sausage mixture on top of the hashbrowns.
STEP 5: In a separate bowl, whisk together the eggs, milk, salt, and black pepper.
STEP 6: Sprinkle cheese on top of the sausage mixture, then pour the egg mixture all over.
STEP 7: Bake for 50-60 minutes or until the eggs are set in the middle. You can use a knife to cut through, and if the eggs are still runny, continue cooking.
๐ Recipe
Breakfast Casserole
Ingredients
- 6-8 frozen hash brown patties
- 1 pound pork sausage
- 1 small yellow onion (finely diced)
- ยฝ red bell pepper (diced)
- ยฝ green bell pepper (diced)
- 1 ยฝ cups shredded cheddar cheese (divided)
- 8 large eggs
- 1 cup milk
- ยฝ teaspoon salt
- ยฝ teaspoon black pepper
Instructions
- Preheat the oven to 350ยฐF and grease a 3-quart baking dish.
- Arrange the hashbrowns in the baking dish.
- Heat a large skillet over medium-high heat. Add the sausage and cook until browned, breaking up the sausage into small pieces as it cooks. Add the onions and cook for another 1-2 minutes. Remove from the heat and mix in the bell peppers.
- Add the sausage mixture to the dish. Sprinkle on the cheese.
- In a large bowl, whisk together the eggs, milk, salt, and black pepper. Pour over the baking dish.
- Bake uncovered for 50-60 minutes or until the eggs are cooked through. You can use a knife to cut through the middle, and if the eggs are runny, continue cooking it for longer.
- Serve with ketchup and enjoy!
Elizabeth Wood
Super easy and everyone loves it.
Grump
So happy to to hear that, Elizabeth!