Loaded with breakfast sausage, shredded potatoes, eggs, and cheese, this Easy Breakfast Casserole is always a winner. It's hearty, protein packed, and perfect when you need a homemade breakfast that can be made ahead or served to a crowd.
During the summer, our backyard chicken flock is laying eggs like crazy, so I'm always looking for breakfast recipes that use a good amount of eggs before they go bad. This breakfast casserole, baked oatmeal and quiches are recipes that I like to keep in rotation. They're simple, reliable, and easy to pull together with ingredients I usually have on hand.
My Latest Videos
What I love most about this recipe is how flexible it is. You can make it start to finish in about an hour or prep the entire casserole the night before and bake it in the morning. This comes in handy once school starts and mornings feel rushed. Plus, it's easy to customize with different meats, cheeses, or vegetables depending on what you have on hand.
Related: Sausage Gravy and Chorizo and Egg Tacos
How To Make Easy Breakfast Casserole
Step 1
Partially cook the potatoes, then spread in an even layer over the bottom of the prepared pan.
Step 2
Now spread the cooked sausage evenly over the potatoes.
Step 3
In a large bowl, whisk together the eggs and milk until fully combined. Stir in three quarters of the shredded cheese. Pour the egg mixture evenly over the top, then sprinkle with the remaining cheese.
Step 4
Bake for 35-40 minutes, or until the center is set. Cool slightly before serving. Enjoy!
Variations
One of the best things about this breakfast casserole is how easy it is to customize. Here are a few simple ideas:
- Swap the sausage to bacon, ham or your favorite breakfast meat
- Use your favorite cheese or a combination of cheeses
- Add in sautéed onions and peppers for extra flavor
- Toss in your leftover roasted veggies, like broccoli, zucchini or squash
- Slice cherry tomatoes in half and drop them in the casserole before baking
- Use frozen shredded hash browns for an even quicker breakfast casserole
How To Make-Ahead
To make this casserole ahead of time, assemble the entire dish, cover tightly with plastic wrap, and refrigerate overnight. When ready to bake, remove it from the refrigerator and let it sit on the counter while the oven preheats. Bake as directed until the center is set.
You can also fully bake the casserole, allow it to cool, and store in the refrigerator for up to 5 days.
This breakfast casserole is freezer friendly as well. Cut the fully baked and cooled casserole into squares, place them in a freezer safe container or bag, and freeze. Thaw overnight in the refrigerator and reheat in the microwave.
Whatever the occasion, this Easy Breakfast Casserole with hash browns is one you can count on. It's simple, filling, and always a hit with family and guests alike. I hope you give it a try soon.
-Sky🩷
More Delicious Recipes
FOLLOW ME on Facebook, Pinterest, and YouTube to stay connected!
If you tried this Easy Breakfast Casserole recipe or any other recipe on my blog, I'd love to hear from you! Leave a 🌟 star rating and let me know how it went in the comment section below!
📖 Recipe
Easy Breakfast Casserole
Ingredients
- 10-16 ounces breakfast sausage
- 2 tablespoons olive oil
- 1 pound potatoes (russets) peeled & shredded
- 1 cup cheddar cheese shredded
- 12 large eggs
- ¾ cup milk
- 1 teaspoon salt
- pepper to taste
Instructions
- Preheat an oven to 350°F and lightly grease a 9x13 pan.
- In a large skillet over medium heat brown the breakfast sausage. Crumble the sausage as it cooks. Remove from the pan and drain. Set aside until needed.
- In the same pan add in 2 tablespoons of oil. Evenly spread the shredded potatoes in the pan. Season with ½ teaspoon of salt and your desired amount of pepper. Cook for 5 minutes, flip then cook for another 5 minutes. The potatoes are just being partially cooked, they will continue cooking when baked.
- Remove the potatoes from the pan, set aside to cool while you put together the milk mixture.
- In a large bowl combine the milk and eggs. Season with the remaining ½ teaspoon of salt your desired amount of pepper. Whisk to fully combine.
- Evenly spread the potatoes over the bottom of the prepared pan. Sprinkle over the sausage. Pour over the egg and milk mixture and top with the remaining cheese.
- Bake for 35-40 minutes, or until the center is set. Cool slightly before serving. Enjoy!
Comments
No Comments