SAUSAGE BREAKFAST CASSEROLE

I made this sausage breakfast casserole one morning because it has everything you need in a breakfast - eggs, sausage, potatoes, cheese, and vegetables - all baked together in one dish. It’s easy, filling, and doesn’t take much effort, which is exactly what I want from a breakfast recipe.

This would be perfect for Christmas or Thanksgiving morning when you have guests to feed but still have an entire dinner to cook. You can assemble it ahead of time, cover it, and keep it in the refrigerator. When everyone is ready to eat, just pop it into the oven and breakfast is taken care of.

Even my 9-month-old loves it! I just remove the sausage from his portion and cut everything into soft, baby-friendly pieces. Serve it with toasted English muffins, fresh fruit, and a cold glass of orange juice for an easy breakfast the whole family can enjoy. ♥

Sausage Breakfast Casserole

Prep Time: 10 minutes | Cook Time: 45 minutes | Total Time: 55 minutes | Servings: 8

Ingredients

• 1 bag frozen shredded hash browns
• 1 package breakfast sausage
• 8 large eggs
• 2 cups milk
• ½–1 cup shredded cheese of choice (I used a Mexican blend)
• ½ small red onion, finely diced
• 2 mini sweet peppers, finely diced
• 2 garlic cloves, minced
• Salt and black pepper, to taste
• Olive oil, as needed
• Cooking spray

Directions

1. Preheat the oven to 375°F.
2. Heat a drizzle of olive oil in a large skillet over medium heat. Add the breakfast sausage and cook until browned, cooked through, and slightly crispy. Transfer to a bowl and set aside.
3. Meanwhile, crack the eggs into a large bowl. Add the milk, salt, and black pepper, then whisk until well combined. Set aside.
4. In the same skillet, sauté the red onion, sweet peppers, and garlic for about 5 minutes, until softened and lightly browned. Transfer to a bowl and set aside.
5. Add another drizzle of olive oil to the skillet. Add the frozen hash browns and cook for about 8 minutes. They do not need to be fully cooked or browned—you just want to give them a head start. Remove from the heat.
6. Coat a 9 × 13-inch casserole dish with cooking spray. Spread the hash browns evenly across the bottom. Layer the sausage, sautéed vegetables, and shredded cheese on top. Pour the egg mixture evenly over everything.
7. Gently press the casserole down with a spatula, then lightly tap the dish on the counter to release any trapped air bubbles.
8. Bake for 25–30 minutes, or until the eggs are cooked through and the top is golden brown.
9. Let the casserole rest for 5–10 minutes before slicing.
10. Serve with toasted English muffins and a cold glass of orange juice. Slice. Serve. Enjoy!

Perfect for an easy family breakfast, holiday morning, or weekend brunch.

Jesse’s Kitchen Tip

Give the frozen hash browns a quick head start in the skillet to prevent a watery casserole. Let it rest for 5–10 minutes after baking so the slices hold together.

Serving Suggestions

♥ Toasted English muffins
♥ Fresh fruit or berries
♥ Sliced avocado
♥ Buttered toast with jam
♥ A cold glass of orange juice

Storage

Store leftover casserole in an airtight container in the refrigerator for up to 3–4 days.

Wrap individual slices tightly and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.

Make Ahead

Assemble the casserole, cover it tightly, and refrigerate overnight. When you’re ready to eat, bake as directed. It may need an additional 5–10 minutes in the oven when baked directly from the refrigerator.

Reheating

Reheat individual slices in the microwave until warmed through. For several portions, cover and warm in a 350°F oven for 15–20 minutes.

Variations

♥ Swap the sausage for bacon, ham, or turkey sausage.
♥ Use cheddar, pepper Jack, mozzarella, or your favorite cheese blend.
♥ Add mushrooms, spinach, or diced jalapeños.
♥ Leave out the meat for a vegetarian version.
♥ Add a dash of hot sauce or red pepper flakes for a little heat.

Baby Friendly?

Suitable for 9+ months

• Prepare a separate portion without sausage or added salt.
• Make sure the eggs are fully cooked.
• Cut into soft, bite-sized pieces or strips.
• Introduce egg and dairy separately before serving the combined dish.

RDH Tip

Eggs and cheese provide protein and calcium, which help support strong teeth. Pair breakfast with water to rinse away food particles and help keep your mouth fresh.

- One dish. Full bellies. Happy morning! ♥