This hearty breakfast casserole with hashbrowns is the kind of dish that makes lazy mornings feel extra special. Crispy potatoes, savory sausage, fluffy eggs, and melted cheese bake together in one pan, creating a satisfying meal that feeds a crowd with very little effort. You can assemble it the morning of your brunch or prep it the night before and simply pop it into the oven when you wake up. It is perfect for weekends, holidays, or whenever you want a warm, comforting breakfast with minimal mess.
Ingredients
- 1 pound (450 g) breakfast sausage, casing removed
- 1 small onion, finely chopped
- 1 red bell pepper, diced
- 3 cups (about 450 g) frozen shredded hashbrowns, thawed and patted dry
- 2 tablespoons unsalted butter, melted
- 8 large eggs
- 1 1/2 cups (360 ml) milk (whole or 2%)
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked or sweet paprika
- 1 cup (115 g) shredded cheddar cheese
- 1 cup (115 g) shredded mozzarella or Monterey Jack cheese
- 2 tablespoons chopped fresh parsley or chives, for garnish
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9×13‑inch (23×33 cm) baking dish with butter or cooking spray. Spread the thawed, dried hashbrowns evenly over the bottom of the dish, then drizzle the melted butter over the potatoes and toss gently with your hands or a fork so they are lightly coated. This helps them crisp and brown as the casserole bakes.
In a large skillet over medium heat, crumble in the sausage. Cook, stirring frequently, until the sausage is browned and cooked through, about 6–8 minutes. Use a spoon to break it into small pieces as it cooks. Add the chopped onion and diced red bell pepper to the skillet and continue cooking for another 3–4 minutes, until the vegetables soften and any excess moisture evaporates. Remove the pan from the heat and let the mixture cool slightly.
Spread the sausage and vegetable mixture evenly over the layer of hashbrowns in the baking dish. Sprinkle half of the cheddar and half of the mozzarella over the sausage layer. The cheese will melt into the potatoes and meat, helping the casserole hold together while adding rich, gooey flavor to each bite.
In a large mixing bowl, whisk the eggs until the yolks and whites are fully combined. Add the milk, salt, black pepper, garlic powder, and paprika, whisking again until the mixture is smooth and well seasoned. Carefully pour the egg mixture over the contents of the baking dish, making sure it seeps down into the potatoes and sausage rather than pooling on top. Gently shake the dish or tap it on the counter to help the eggs distribute evenly.
Sprinkle the remaining cheddar and mozzarella cheeses evenly over the surface. Cover the dish loosely with foil, making sure it does not touch the cheese, and place it on the center rack of the preheated oven. Bake covered for 25 minutes, then remove the foil and continue baking for another 15–20 minutes, or until the top is golden and puffed and a knife inserted into the center comes out clean with no wet egg.
Once baked, remove the casserole from the oven and let it rest for at least 10 minutes before cutting. This resting time allows the eggs to finish setting, making it easier to slice neat squares. Sprinkle the top with chopped parsley or chives for a fresh, colorful finish. Serve warm, cutting the casserole into 8–10 pieces. Pair it with fresh fruit, toast, or a simple green salad for a complete breakfast. Leftovers reheat beautifully in the oven or microwave, making this dish just as convenient the next day.