There’s nothing I love more than a great breakfast! This easy breakfast casserole fits the bill perfectly. It’s loaded with eggs, hash browns, sausage, cheese, and all the right veggies. It can be made ahead of time so if we’ve got a buy weekend, I can put it together the day before and rest easy that breakfast will be a breeze.
It’s great for a casual family meal or brunch with the company, and it’s just right for a decadent holiday breakfast. I love that it’s made with easy-to-find, common ingredients so I don’t have to shop all over town when I want to make this.
After you make this, try my Tater Tot breakfast casserole and my Bisquick breakfast casserole next. I got a thing for breakfast casseroles!
Breakfast Casserole Ingredients
- Hashbrowns
- Breakfast Sausage
- Red Bell Pepper
- Onion
- Eggs
- Heavy Cream
- Dijon Mustard
- Salt
- Pepper
- Italian Seasoning
- Cheddar Cheese
- Pepper Jack Cheese
Tips
- I know it’s tempting to just kind of throw everything into the casserole dish – especially first thing in the morning. BUT it’s important to sauté your veggies while you’re cooking the meat. Sautéing veggies brings out their sweeter more mellow flavors and combats bitterness for a balanced profile.
Storing + Freezing
- How Long Can You Keep This In The Fridge? Keep this breakfast casserole in an airtight container. Since this is a casserole with egg, it’ll last in the fridge for 3-4 days.
- Can You Freeze This? Yes! Casseroles make notoriously scrumptious freezer meals and this breakfast casserole is no exception. Once completely cooled, hotel wrap first then aluminum foil to protect against freezer burn. Just slow thaw overnight in the fridge before reheating.
- Here’s an article on how to hotel wrap.
- Sometimes I like to freeze individual pieces that we can grab one at a time as desired. The smaller pieces can be reheated in the oven or microwave. Leftover casserole with eggs can last up to 2-3 months in the freezer.
- Make-Ahead: You can whip it up the day before you need it and slide it into the fridge, unbaked overnight, then bake it the next day. Just be sure to keep it covered and separate from other foods because of the raw egg content. It can be stored this way for up to 48 hours, but I find it best to bake it within 24 hours of assembly.
- Food Safety: If you’d like more info on food safety check out these links for casseroles with eggs, and general freezing and refrigerating.
Serving Recommendations
This is a whole meal all on its own. That said, more is always better in my book. I love this with Bisquick biscuits, blueberry coffee cake, or my amazing Bisquick sausage balls.
How To Make Breakfast Casserole
- Layer hashbrowns on the casserole dish.
- Cook the sausage and veggies.
- Spread sausage and vegetable mixture on top of the hashbrown layer.
- Mix all the egg mixture ingredients.
- Pour egg mixture into the casserole.
- Bake,add remaining cheese and serve.
See full instructions below.
More Delicious Breakfast Recipes
- Bisquick Zucchini Pie
- Sausage Potato Casserole
- Bisquick Quiche
- Country Potatoes
- Biscuits And Gravy Casserole
Easy Breakfast Casserole
This easy breakfast casserole fits the bill perfectly. It's loaded with eggs, hash browns, sausage, cheese, and veggies. A perfect for make-ahead breakfast!
Servings: 10 -12 servings
Ingredients
- 1 30 (ounce) package frozen shredded hash browns,
- 1 pound breakfast sausage (like Jimmy Deen)
- 1 red bell pepper, ribs and seeds removed, chopped into 1/4 inch pieces
- 1/2 cup onion, chopped into 1/4 inch pieces
- 12 large eggs
- 1 1/2 cups heavy cream
- 1 tablespoon Dijon mustard
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 2 teaspoons Italian seasoning
- 1 1/2 cups cheddar cheese
- 1 1/2 cups pepper jack cheese
Instructions
- Preheat the oven to 350°F (177°C). Spray a 9-by-13-inch baking dish with nonstick spray.
- Add the frozen shredded potatoes (1 package) in a layer to the bottom of the pan.
- In a large skillet, over medium-high heat, cook the sausage (1 pound), red bell pepper(1), and onion (1/2 cup), breaking the sausage up into small pieces with a wooden spoon, until the vegetables are soft and there is no longer any pink, about 6-8 minutes. Cool slightly.
- Spread sausage and vegetable mixture evenly over hash brown layer.
- In a large mixing bowl, beat the eggs (12), heavy cream (1 1/2 cups), mustard (1 tablespoon), salt (1 teaspoon), black pepper (1/2 teaspoon), Italian seasoning (2 teaspoons), half the cheddar, and half the pepper jack cheese.
- Pour egg mixture over the layers of potatoes and sausage.
- Cover the baking dish with foil and bake in the preheated oven for 50 minutes. Remove the foil and sprinkle the top with the remaining cheddar and jack cheese. Turn oven temperature up to 400°F (204°C). and continue to bake until the center of the casserole is set and lightly browned, about 10-15 minutes. Allow the casserole to rest for 10 minutes before serving.
Fans Also Made:
Notes
- I know it’s tempting to just kind of throw everything into the casserole dish – especially first thing in the morning. BUT it’s important to sauté your veggies while you’re cooking the meat. Sautéing veggies brings out their sweeter more mellow flavors and combats bitterness for a balanced profile.
Nutrition
Serving: 1serving | Calories: 348kcal | Carbohydrates: 4g | Protein: 17g | Fat: 30g | Saturated Fat: 17g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 296mg | Sodium: 557mg | Potassium: 189mg | Sugar: 2g | Vitamin A: 1530IU | Vitamin C: 16mg | Calcium: 314mg
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I am wondering if it would be wise to lightly brown the hash browns first? Sometimes in these egg bakes, the hash browns are somewhat mushy and not cooked through. Would you recommend?
Hi Barbara. Sounds like a great idea.
I absolutely love this! It’s so easy to make and I can prepare it for the next day.
Thanks, Michelle! 🙂 Enjoy!