Friends, if there’s one dish that takes breakfast from “meh” to memorable, it’s this Breakfast Casserole . Think all in one comfort with tender eggs, melty cheese, savory sausage or bacon, and crispy hash browns baked together until golden and irresistible. Whether you’re feeding a crowd for a holiday brunch or just want a breakfast casserole with sausage that feels like a hug on a plate, this recipe delivers every time.
This is one of those dishes you’ll find yourself making again and again because it’s customizable, forgiving, and incredibly satisfying straight out of the oven. Let’s break down how to make breakfast casserole that’s flavorful, fuss free, and exactly the kind of breakfast that feels special without hours in the kitchen.
- What Makes This Breakfast Casserole Work
- What Goes Into This Breakfast Casserole
- How To Make Breakfast Casserole
- Tips For Success
- Recipe FAQ’s
- Breakfast Casserole with Hash Browns, Bacon or Sausage! Recipe
What Makes This Breakfast Casserole Work
Here’s the secret behind why this easy breakfast casserole works so well. It’s built on simple, everyday ingredients that come together with minimal effort for maximum flavor. The classic combo of shredded hash browns and a rich egg mixture creates a soft, custardy interior with crispy edges, while plenty of cheese and savory meat bring comforting depth.
Add in fresh bell peppers, tomatoes, and onions for color and freshness, and suddenly you’ve got a breakfast dish that’s hearty, balanced, and perfect any time of year. Yes, even for dinner.
What Goes Into This Breakfast Casserole
This breakfast casserole recipe is straightforward, just like my easy huevos rancheros recipe , but each ingredient plays a role in texture and flavor.
- Diced Bacon or Sausage: Adds savory richness. Sausage is juicy and classic, while bacon brings smoky crispiness.
- Frozen Hash Browns: Create structure and texture without extra prep work.
- Eggs and Cream: Form a rich, custardy base that holds everything together.
- Cheddar and Mozzarella Cheese: Cheddar brings flavor, mozzarella adds gooey melt.
- Vegetables: Bell peppers, tomatoes, and onions add balance, color, and freshness.
Note: Please see recipe card at the bottom for a full list of ingredients with measurements
How To Make Breakfast Casserole
- Preheat the Oven: Preheat your oven to 350°F (175°C) and lightly grease an 8×12-inch baking dish with nonstick oil spray. Set aside while you prepare the filling.
- Cook the Meat: Heat olive oil in a large skillet over medium heat. Add the chopped bacon or sausage and cook for about 8 minutes until browned and crispy.
- Sauté the Onion: Add the diced onion to the same skillet and cook until softened, about 3 minutes. Then remove the pan from heat and let cool slightly.
- Whisk the Egg Mixture: In a bowl, whisk the eggs, milk, cream, and garlic powder. Season with salt and pepper, then stir in the meat, onions, tomatoes, bell peppers, and cheddar.
- Assemble the Casserole: Spread the hash browns evenly in the prepared baking dish. Pour the egg mixture over the top and finish with a layer of mozzarella.
- Bake and Serve: Bake uncovered for 45 to 50 minutes, or until the eggs are set and the top is golden. Let rest a few minutes before slicing and serving warm.
This Breakfast Casserole is rich, savory, and perfect with a few simple sides to complete your spread. Drizzle it with a spoonful of homemade Hollandaise Sauce for an extra layer of creamy indulgence. You can also serve it with a crisp Avocado Greek Salad or a warm basket of Dinner Rolls to balance the meal beautifully.
Tips For Success
- You can assemble the casserole the night before and refrigerate it overnight, which makes mornings stress free.
- Grease the baking dish well. Hash browns love to stick.
- If adding extra vegetables like mushrooms or spinach, sauté them first to remove excess moisture.
- Check doneness by inserting a knife into the center. It should come out clean.
- This pairs well with fresh fruit, toast, or a light salad if you’re serving it for brunch.
Most casseroles bake in 40–50 minutes at 350°F (175°C). The top should be golden and the center set.
Yes, breakfast casserole freezes well either before or after baking. Just wrap tightly, freeze up to 2 months, then thaw in the fridge and reheat until hot.
The center should be set and no longer jiggly, and a knife inserted in the middle should come out clean. If it’s still soft, bake it for another 5–10 minutes.
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IngredientsUSMetric1x2x3x
- ▢ 1 tablespoon olive oil
- ▢ 1 pound diced bacon chopped, or uncooked sausages, casings removed
- ▢ 10 large eggs
- ▢ 1 cup milk half and half or heavy cream
- ▢ 1/2 cup heavy cream or thickened cream
- ▢ 1 teaspoon garlic powder
- ▢ 1 pinch salt
- ▢ 1 pinch cracked pepper
- ▢ 2 Roma tomatoes seeded and chopped
- ▢ 1 onion diced
- ▢ 1 green bell pepper seeded and chopped
- ▢ 1 cup white cheddar shredded
- ▢ 28 ounces hash browns shredded, frozen
- ▢ 1/2 cup shredded mozzarella cheese
Instructions
- Set your oven to 350°F (175°C). While it’s heating, lightly grease an 8×12-inch baking dish with nonstick cooking spray to prevent sticking. Set the dish aside for later use.
- In a large skillet over medium heat, warm a bit of olive oil. Add chopped bacon or sausage and cook for about 8 minutes, stirring occasionally, until browned and crispy. This will add a deep savory flavor to your casserole.
- Using the same skillet and leftover fat, add the diced onion. Sauté for about 3 minutes until soft and translucent. Remove the skillet from heat and allow everything to cool slightly so it doesn’t scramble the eggs later.
- In a large mixing bowl, whisk together the eggs, milk, cream, and garlic powder until well combined. Season with salt and pepper. Stir in the cooked meat, sautéed onions, diced tomatoes, bell peppers, and shredded cheddar cheese until evenly mixed.
- Spread the frozen hash browns in an even layer across the bottom of your prepared baking dish. Pour the egg mixture over the top, then sprinkle a generous layer of shredded mozzarella cheese. Bake uncovered for 45 to 50 minutes, or until the center is set and the top turns golden brown. Let rest for a few minutes before slicing and serving warm.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Breakfast Casserole with Hash Browns, Bacon or Sausage!
Ingredients
- 1 tablespoon olive oil
- 1 pound diced bacon chopped, or uncooked sausages, casings removed
- 10 large eggs
- 1 cup milk half and half or heavy cream
- 1/2 cup heavy cream or thickened cream
- 1 teaspoon garlic powder
- 1 pinch salt
- 1 pinch cracked pepper
- 2 Roma tomatoes seeded and chopped
- 1 onion diced
- 1 green bell pepper seeded and chopped
- 1 cup white cheddar shredded
- 28 ounces hash browns shredded, frozen
- 1/2 cup shredded mozzarella cheese
Instructions
- Set your oven to 350°F (175°C). While it’s heating, lightly grease an 8×12-inch baking dish with nonstick cooking spray to prevent sticking. Set the dish aside for later use.
- In a large skillet over medium heat, warm a bit of olive oil. Add chopped bacon or sausage and cook for about 8 minutes, stirring occasionally, until browned and crispy. This will add a deep savory flavor to your casserole.
- Using the same skillet and leftover fat, add the diced onion. Sauté for about 3 minutes until soft and translucent. Remove the skillet from heat and allow everything to cool slightly so it doesn’t scramble the eggs later.
- In a large mixing bowl, whisk together the eggs, milk, cream, and garlic powder until well combined. Season with salt and pepper. Stir in the cooked meat, sautéed onions, diced tomatoes, bell peppers, and shredded cheddar cheese until evenly mixed.
- Spread the frozen hash browns in an even layer across the bottom of your prepared baking dish. Pour the egg mixture over the top, then sprinkle a generous layer of shredded mozzarella cheese. Bake uncovered for 45 to 50 minutes, or until the center is set and the top turns golden brown. Let rest for a few minutes before slicing and serving warm.
Notes
Nutrition
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