Go Back
Delicious Easy Breakfast Casserole with eggs, sausage, and cheese baked to perfection.

Easy Breakfast Casserole

A filling and kid-approved breakfast casserole that can be made ahead, reheats well, and is customizable to your taste.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 9 large large eggs Best for consistent baking
  • 1 cup milk or half and half Half and half makes it richer; use lactose-free if needed
  • 6 cups thawed hash browns or cubed day old bread Hash browns make it heartier; bread gives a custard-like texture
  • 2 cups shredded cheese Cheddar, Monterey Jack, or Colby recommended
Meat and Veggies
  • 1 cup cooked crumbled breakfast sausage, chopped bacon, or diced ham Options for a lighter spin include chicken sausage
  • 1 cup bell peppers and onions Bring sweetness and crunch; cook until softened
  • 1 cup spinach, mushrooms, or zucchini Cook until excess moisture evaporates
Seasoning
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 tsp garlic powder
  • 1/2 tsp paprika Optional; adds flavor
  • 1/2 tsp dried thyme Optional; adds warmth
Optional Toppings
  • 1/4 cup green onions Optional boost for flavor
  • 1/4 cup fresh parsley
  • 1 tbsp salsa
  • to taste hot sauce For added heat

Method
 

Preparation
  1. Preheat your oven to 350 degrees F. Grease a 9 by 13 inch baking dish.
  2. Cook the chosen meat until browned and crisp, then sauté onions and peppers until softened.
  3. Spread the hash browns or bread cubes in the prepared dish.
Mixing
  1. In a large bowl, whisk eggs with milk, salt, pepper, garlic powder, and paprika until smooth.
  2. Sprinkle half the cheese over the base layer, add the meat and veggies, then pour the egg mixture over everything.
  3. Finish with the remaining cheese on top.
Baking
  1. Place the dish in the oven and bake for 40 to 50 minutes. Look for a golden top and set edges.
  2. Let the casserole rest for 10 minutes before slicing.
Storage
  1. Assemble the casserole the night before, cover, and refrigerate overnight. Bake in the morning as directed.
  2. Leftovers can be refrigerated for up to 4 days or frozen for up to 2 months.

Notes

For a lighter casserole, try using turkey sausage, and load up on vegetables. Adjust cooking times based on the depth of your dish.