Cheesy Sausage Breakfast Casserole

On the weekends, Tom and I wake up at completely different times. I have the inability to sleep past 8 am no matter what happens and he’s content to sleep until noon. So needless to say, breakfast doesn’t happen very often around here unless it’s me just making something for myself.

If there is a breakfast recipe I want to try out, I plan it for dinner. You can never ever go wrong with breakfast for dinner so it all works out in the end. 
I loved this casserole so much I made another version of it using ham and took it into my coworkers on a morning where we were completing inventory. It was gobbled up in only a few hours! 
Cheesy Sausage Breakfast Casserole
Servings: 8
    • 1 lb. Italian sausage (hot, mild or sweet)
    • 3 cloves garlic, minced
    • 1 red pepper, diced
    • 1 sweet onion, diced
    • 6 eggs 
    • 1/3 cup milk
    • 20 oz. bag frozen hash browns, thawed
    • 2 cups shredded cheddar cheese
    • 1/2 tsp. salt
    • 1/2 tsp. pepper 
1. Preheat the oven to 375 degrees. Spray a 9×13 baking dish with non-stick cooking spray. 
2. Heat a large skillet over medium heat. Remove any casings from the sausage and add to the skillet, breaking up the sausage into crumbles. Cook for 5-7 minutes or until browned. 
3. Line a plate with a paper towel and transfer the sausage with a slotted spoon.
4. Add the bell pepper and onions to the skillet, cooking for 5 minutes or until just softened. Add in the garlic and cook 1 minute more. 
5. Remove the bell pepper, onions and garlic with a slotted spoon, allowing any excess grease they cooked in to remain in the skillet. 
6. In a large bowl, combine the sausage, vegetables, hash browns and 1 1/2 cups of cheese. In another bowl, whisk together the eggs with the milk, salt and pepper until combined. Pour over the vegetable mixture and stir until everything is coated. 
7. Transfer the bowl contents to the prepared baking dish, smoothing the top of it with the back of a spoon. Sprinkle the remaining 1/2 cup of cheese on top and cover with foil.
8. Bake for 20 minutes and then remove the foil and bake an additional 10-15 minutes or until the cheese is golden and melty and the hash browns have turned a golden brown color. 
9. Remove from the oven and allow to rest for 10 minutes before slicing and serving. Season to taste with additional salt and pepper if desired.

This casserole also freezes really well. Tom and I only managed to eat a third of it, so I divided out the remaining portions once they had cooled and wrapped them in plastic then foil and put them in a zip-top bag and froze them. We had this again about a month later and it was still just as tasty as the first time!

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