This Easy Breakfast Casserole recipe comes together in no time for a weekend breakfast! Combine eggs with sausage, frozen hashbrown potatoes, and cheese for the ultimate easy breakfast or brunch casserole!
Breakfast is my favorite meal of the day! Give me all the waffles, pancakes, and biscuits and I’m one happy lady!
A Weekend Breakfast Casserole Favorite
Breakfast Casserole isn’t a stranger around All Things Mamma! Our Overnight Breakfast Casserole has been a favorite for years.
But, If you’re anything like me, sometimes you don’t know the day before what you want to eat the next morning. I mean, I am human…right?! haha! So, this Easy Breakfast Casserole gives you all the goodness faster! Really, the only difference is that you’re leaving off the crust from the overnight casserole AND you’re not chilling it the night before.
A delicious and hearty breakfast casserole that is the BEST ever and super simple to make!! have several breakfast casserole recipes here on All Things Mamma but this recipe is consistently #1. And not just the #1 casserole – the #1 recipe on the entire site! WOW!! Everyone loves this casserole because it’s
- Easy and cheap
- Hearty and full of delicious breakfast goodness!
This classic breakfast casserole always turns out. Promise. Packed full of hash browns, eggs, sausage, and cheese it explodes with flavor!
Your family will love this easy breakfast casserole for Christmas morning, a weekend brunch, or even a weekday treat! It is perfect for baking ahead of time or making it the morning of.
How to Make An Easy Breakfast Casserole – QUICKLY!
You just need to keep a few simple ingredients on hand to whip this baby up anytime you need a dose of comfort! It’s also the perfect breakfast to whip up on Sunday and enjoy during the week with just a little microwave action.
NOTE: Updated baking times.
Ingredients needed for this recipe:
For the entire recipe ingredients, see the recipe card below.
- Sausage – I like spicy breakfast sausage for this recipe, but mild is good if you have littles in your house.
- Eggs – whisked together
- Shredded Cheese – I like cheddar but you can use your favorite
- Frozen Hashbrowns – you can use hashbrown potatoes or shredded.
- Milk – whole milk is best.
Substitutions:
- Breakfast Meat: Ham, bacon, or turkey sausage would be perfect!
- Potatoes: tater tots or shredded hashbrowns would be fine to use.
- Cheese: Colby Jack, Pepper Jack, Swiss cheese, or Monterey Jack are good substitutions for the casserole.
- Milk: Mix it up! Add half and half or heavy cream in place of 1 cup of milk.
- Veggies: mix in mushrooms, bell peppers, onions, broccoli or spinach.
Directions:
- Prepare: Preheat the oven to 350 degrees.
- Brown the Sausage: Crumble sausage into a skillet on the stove and brown completely. Remove from heat.
- Whisk the Eggs: In a large bowl, mix eggs and milk together and whisk well.
- Add seasonings: Add salt and pepper to the egg mixture and stir.
- Mix ingredients all together: To a 9×13 dish sprayed with cooking spray, add frozen hashbrowns, sausage, and cheese.
- Add to the baking dish: Pour the egg/milk mixture into the dish.
- Bake: Bake at 350 degrees for 45 minutes – covered with foil.
- Rest: Remove the foil and bake for about 10-15 minutes more until the dish is bubbly and cheese is melted.
What to Serve with a Delicious Breakfast Casserole
Make this a complete meal is easy by adding a few breakfast favorites to your menu. This breakfast casserole is perfect alone but if you are looking for some side ideas, I’ve got you covered! Here are some ideas of what can go along with this breakfast casserole recipe during the holiday season.
- Fruit: Fruit Salad
- Bread: Biscuits
- Potatoes: tater tot casserole
- Meat: Bacon, sausage or ham
- Pancakes: fluffy pancakes or blueberry pancakes
- Waffles: homemade waffle recipe
- Muffins: blueberry muffins, Bisquick blueberry muffins
Breakfast Casserole Tips For Success
Make ahead: You can easily make this casserole the night before and bake in the morning. Just cover in the fridge and take out while your oven is preheating. You may need to increase the baking time by 10-15 minutes.
Baking Tip: This casserole is done when the edges are set and lightly brown and the center only jiggles slightly. Make sure there is no “watery” eggs in the center before removing from the oven.
Storage: Cover the entire casserole with foil or a lid to your baking dish and refrigerate for up to 3 days.
Reheat: Reheat in the microwave.
Freeze: This casserole can be frozen. First bake your breakfast casserole and once it has completely cooled, place in an airtight container or ziplock bag. When ready to warm up, place in oven and bake at 350 degrees until warmed through about 20 to 25 minutes.
Look at all that cheesy goodness! Doesn’t it make you want to have a piece right now?! Well, what are you waiting for?
Now is a GREAT time to make up this Easy Breakfast Casserole to enjoy with a side of fruit!
Try these breakfast recipes next!
Easy Breakfast Casserole
Ingredients
- 1 pound Sausage
- 6 Eggs
- 2 cups Milk
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 package Frozen Hashbrowns 15oz
- 2 cups Cheddar Cheese shredded – I like cheddar but you can use your favorite
Instructions
- Preheat the oven to 350 degrees.
- Crumble sausage into a skillet on the stove and brown completely. Remove from heat.1 pound Sausage
- In a large bowl, mix eggs and milk together and whisk well.6 Eggs, 2 cups Milk
- Add salt and pepper to this mixture and stir.1 teaspoon salt, 1/2 teaspoon pepper
- To a 9×13 dish, add frozen hashbrowns, sausage, and cheese – stir together in the dish1/2 package Frozen Hashbrowns, 2 cups Cheddar Cheese
- Pour the egg/milk mixture into the dish.
- Bake at 350 degrees for 45 minutes – covered with foil. Remove the foil and bake for about 10-15 minutes more until the dish is bubbly and cheese is melted.
Video
Notes
Nutrition
I followed recipe exactly. It had no flavor and very watery. Would not recommend
So I changed quite a few things since I didn’t want the bake to take too long, instead of using 1 pan I used 2 circular Pyrex bowls (it’s just me and my husband). I added 1 sweet bell pepper half an onion with a little garlic and sautéed that together on the skillet after browning the breakfast sausage. I don’t have frozen hash browns only normal russet potatoes so I took half of that to a cheese grinder and made some shredded potatoes. In addition to the cheese I did half mozzarella and half cheddar. I only used 5 eggs and I didn’t use 2 cups of milk either I just poured a little into our bowls – probably about 2 tbsp each and mixed it all together. I baked it about 35 minutes and it came out like a true casserole, not soupy at all.
I added a few things like diced bell and red pepper and diced onion, 1 tsp minced garlic. I used a half pint of heavy cream instead of milk. I also used Cabot extra shard cheddar cheese. It was delicious and my grandkids loved it! I always place the pyrex dish on a cookie sheet because I had one explode in the oven a number of years ago and I think it impeded the cook time a bit. So it was in, covered, for 62 minutes and 20 minutes uncovered in 350 degree oven.
Thanks for sharing your recipe! I will be making this again when we have company and I want to scale it down for just me so I can have it more regularly but not so much at one time!
We made this recipe for our community breakfast. It is easy, adaptable with ham or bacon as well as the sausage to offer a choice. It was delicious.
Absolutely terrible. Took over 2 hours at 375 without the aluminum foil to steam off enough of the liquid to solidify the eggs, very frustrated and upset that this took so long.
I made this but did a couple things different after reading reviews. Instead of 2 c milk, I did about 1/2 c milk and 3/4 c low fat sour cream to thicken it up. I also saved some of the cheese to create a layer of cheese on top instead of mixing all 2 c into the casserole itself in the beginning. Cooked same time as instructions and was a bit!
Follow the directions and it’s perfect!! I did have to use cream only thing I had, and I also missed the part about stirring the sausage, cheese and hash browns but it turns out perfect!
45 min , I did convection setting, then uncover and cooked 10 more. I made two at the same time and both are perfect, look beautiful! Thank you!!
Smiles!!!!
Well it turned out great.only change was thawed has browns and it was wonderful. Thanks for the recipe.
This sounds pretty good, so I think I will TRY and make this for my wife when she wakes up, but I also think I’m gunna make sum gravy to pour over it when I get it on plate, and for those who don’t know ,YES COUNTRY GRAVY!!!! Here in the country we just call it gravy, kinda like Brazil nuts in Brazil, LOL THEY JUST NUTZ. Y’ALL HAVE A GREAT DAY AND WEEKEND
A question – I used thawed shredded hash browns. So I cut the cook time to 30 minutes. I’m about to check it. But as I’m reading it looks like it will be soupy. So I will see thanks for all the comments
Throw away all of your old bland breakfast casserole recipes. This is the only one you’ll ever want after you taste it. I made it EXACTLY as written and it was unbelievable. It has lots of possible options for small changes to suit varying tastes so it will be a hit for everyone. Finally, a breakfast casserole where the main ingredient isn’t bread or english muffins etc. Those things do nothing but take up room and rob you of the taste of really good ingredients! Thank you!!!
Wish I’d read the comments first… it’s an inedible casserole soup. Thanks for ruining dinner
I don’t normally like breakfast casseroles, but this one was delicious! And very easy to make. I’m not a great cook either, and I loved the way this one came together in no time, with little effort other than cracking a few eggs, browning the sausage, and mixing everything together. I even forgot the step of mixing the hashbrowns, sausage, cheese, and eggs – they were in layers. It didn’t matter a bit. I’ll definitely make this again.
Way too much milk. Turned out like soup.
I used water instead of milk and it turned out great.
Excellent recipe
So is it supposed to be half of a 15oz pack (so 7.5 oz) or half of a 30oz pack (so 15oz) of frozen hash browns? I assume half of a 28 to 30 oz pack to equal 15oz total?
I agree, how the hash browns are listed is confusing. When I changed the recipe to double/triple it went to 1 full bag or 1.5 bags but still said 15 oz. My grocery store only had 32 oz bags available so I used half of it. Wish it was more clear in the recipe.
And to all others who had liquidy experience… DO NOT USE THE FOIL. I put it in the oven for 45 minutes with foil and it was the same texture as when I put it in (just warmer). Took the foil off and it was perfect in 40 minutes.
This recipe reminded me of a Christmas breakfast casserole my aunt used to make when I was a kid, and I was very interested. I doubled the recipe in order to feed my whole family. I followed the recipe exactly!!! Didn’t change anything at all. Instead of 45 minutes, it took about 3.5 hours in the oven. After 45 minutes, it was a soupy mess. After 1.5 hours, it was still a soup. Finally, after 3 hours it looked normal. When my family and I finally got to taste it, all we tasted was potato. Wish I could get my time, and money back. Don’t waste your time with this recipe.
I know it says you don’t make thi the night before, but can you if you want?
I made this for Christmas morning and it was delicious. I made it as written, using whole milk and medium cheddar shredded cheese. I baked it for 45 minutes covered with foil, removed the foil and sprinkled a little more shredded cheese over the top, then baked it for an additional 20-25 minutes or so uncovered. It was perfectly cooked. The edges got a little crispy (kind of like lasagna does). I have a new Christmas morning favorite!
I subbed vegan sausage to make it vegetarian. Delicious!!! Thank you!
The eggs are too milky. Definitely would change the ratio of that. In addition to that, frozen hash browns straight into the dish isn’t the best idea. I definitely should have cooked off some of the water first and seasoned them as well before adding them to the dish. This was only edible because I added cooked onions and peppers to add flavor. There definitely has to be a better recipe out there than this one.
Used the same ratio, used the same ingredients, went by the book and it came out really really soupy. Don’t recommend this recipe to anyone.
How are you supposed to mix anything won’t frozen hash browns? Were they supposed to be thawed first! Cause mine are in one big block!
Tap your clump with back of spoon to separate. It’s more of a toss together than a mix with the potatoes so hard. It all works out!