Breakfast Casserole Recipes
This Breakfast Casserole Recipe is warm, and perfect for slow mornings, holidays. Made with layers of savory sausage, crispy hash browns, colorful bell peppers, and melty cheddar cheese, it’s all brought together with a creamy egg mixture that’s poured over the top and baked and the best part is You can prepare it the night before and bake it fresh in the morning.
Equipment
- 1 9x13-inch Casserole Dish for layering and baking
- 1 Nonstick Skillet for browning sausage without extra oil
- 1 Mixing Bowls for whisking eggs and mixing ingredients
- 1 Whisk helps make the egg mixture smooth
- 1 Spatula or Wooden Spoon for stirring sausage and veggies
- 1 Measuring Spoons & Cups for seasoning and milk
- 1 Cooking Spray or Brush to grease the baking dish
- 1 Plastic Wrap or Reusable Lid for covering overnight
- 1 Foil to prevent over-browning during baking
- 1 Sharp Knife or Spatula for slicing and serving clean portions
Ingredients
- 1 lb sage pork sausage or any ground breakfast sausage
- 1 cup diced green bell pepper
- 1 cup diced red bell pepper
- 6 large eggs
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 1 cup whole milk or evaporated milk
- 1 bag frozen country-style hash browns about 20 oz
- 1 cup crispy fried onions
- 1½ to 2 cups shredded cheddar cheese mild or sharp, or a mix
- Cooking spray for greasing the baking dish
- Optional: hot sauce additional toppings like chopped spinach, mushrooms, cooked bacon, or other cheeses
Instructions
- Brown the sausage: In a nonstick skillet over medium heat, cook the sausage until browned and crumbly. No oil needed. Do not drain the fat—it will help cook the veggies.
- Add the peppers: Stir in the green and red bell peppers. Cook for 3–5 minutes until slightly softened.
- Make the egg mixture: In a bowl, whisk the eggs with salt, black pepper, garlic powder, and milk until smooth. Add hot sauce if desired.
- Grease the dish: Spray a 9x13-inch casserole dish with cooking spray to prevent sticking.
- Grease the dish: Spray a 9x13-inch casserole dish with cooking spray to prevent sticking.
Layer the ingredients:
- First layer: Half the hash browns
- Second: Half the sausage and peppers
- Third: Half the fried onions
- Fourth: Some shredded cheese
- Repeat the layers with remaining ingredients
- Pour the eggs: Slowly pour the egg mixture evenly over the casserole. Use a fork to gently press everything down to help the eggs soak in.
- Refrigerate overnight: Cover the dish with plastic wrap and refrigerate overnight to let flavors blend.
Bake in the morning:
- Let the casserole sit at room temp for 20–30 minutes
- Preheat oven to 350°F (175°C)
- Remove plastic wrap and bake uncovered for 40 minutes
- Check with a knife; if it’s still liquid in the center, cover loosely with foil and bake 10–15 more minutes
- Cool and serve: Let rest for 5–10 minutes before slicing and serving.
Notes
- You can substitute the sausage with turkey sausage, vegetarian sausage, or even mushrooms for a meatless version.
- Feel free to use different cheeses like Monterey Jack, gouda, mozzarella, or a spicy pepper jack.
- The casserole can be frozen after baking. Cool completely, slice, and freeze in airtight containers for up to 2 months.
- Reheat in the microwave (1–2 minutes) or in the oven at 325°F until warmed through.
- Add-ins like spinach, cooked bacon, jalapeños, or caramelized onions take this recipe to the next level!