Get ready to fall in love with your new favorite morning go-to! This Sausage Breakfast Casserole is hearty, cheesy, and incredibly satisfying, and best of all— it’s practically effortless to make, even when your day’s off to a rushed start. Brimming with savory sausage, colorful veggies, gooey cheddar, and the perfect comfort of soft bread and crispy hashbrowns, this casserole is the ultimate breakfast crowd-pleaser. Everything comes together in one dish, so busy mornings or relaxed brunches both just got a whole lot more delicious!

Why You’ll Love This Recipe

  • Ultra-Easy and Prep-Friendly: All the steps are straightforward and can be split up ahead of time, perfect for prepping the night before or whipping up with your first cup of coffee.
  • Big on Flavor: Between the zesty sausage, creamy eggs, and melty cheddar, every bite packs a punch you’ll crave again and again.
  • Customizable: It’s totally adaptable for picky eaters or whatever ingredients you have on hand—yes, even crusty bread from last night’s dinner!
  • Total Comfort: Soft, eggy layers, golden hashbrowns, and a gentle hint of bell pepper sweetness provide classic comfort in each bite, making it feel like a cozy Sunday, even on a chaotic Tuesday.

Ingredients You’ll Need

  • Pork Sausage: Gives the whole dish its hearty, savory base. Use your favorite kind—spicy, mild, or maple for a touch of sweetness.
  • Yellow Onion: Adds a background savory note; chop it small for even flavor in every bite.
  • Red & Green Bell Peppers: For a touch of sweetness, color, and a slight crunch after baking.
  • Kosher Salt & Freshly Ground Black Pepper: Simple seasonings that help all the flavors shine. Taste and adjust as you’d like.
  • Eggs: The backbone of the casserole—make sure they’re well-whisked for a soufflé-like texture.
  • Whole Milk: Brings creaminess, helping the eggs bake up rich and fluffy.
  • Dry Mustard: Don’t skip it! This little bit of dry mustard elevates the casserole with subtle tang and depth.
  • White Bread: Acts as the foundation and soaks up the egg mixture—day-old bread works wonders here!
  • Medium Cheddar Cheese: For that irresistible cheesy pull in every slice. Pre-shredded is fine, but freshly grated melts best.
  • Frozen Shredded Hash Browns: Crispy, potato goodness on top—straight from the freezer, no thawing needed!
  • Note: When making ahead, add the cheese and hashbrowns only just before baking for best results.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Craving a twist or need a substitution? Absolutely go for it!

  • Swap the Sausage: Use turkey sausage or plant-based crumbles for a lighter or vegetarian option.
  • Veggie Forward: Stir in fresh spinach, mushrooms, or diced zucchini for more greens and flavor.
  • Different Bread Base: Sourdough, whole wheat, or even croissants can be used for different textures.
  • Cheese Choices: Try Monterey Jack, Swiss, or pepper jack for a new flavor profile.
  • Spicy Version: Sprinkle in a dash of crushed red pepper or add a diced jalapeño.

How to Make Sausage Breakfast Casserole

Step 1: Preheat and Prep

Set your oven to 350°F and spray a 9×13-inch casserole dish with nonstick spray so nothing sticks.

Step 2: Cook the Sausage and Veggies

Brown the sausage in a large skillet over medium-high heat. Break it up as it cooks, then add the chopped onions and bell peppers. Season with salt and pepper. Let this all cook together on medium heat until the veggies soften and everything smells amazing. Set the mixture aside to cool a bit.

Step 3: Whisk the Eggs

In a large measuring cup or bowl, whisk together your eggs and milk until smooth. To make sure the dry mustard blends in perfectly, mix it into a small bit of the wet ingredients separately before whisking it into the whole bowl.

Step 4: Assemble the Base

Tear the bread into pieces about an inch wide and completely cover the bottom of your prepared baking dish. Fit the pieces snugly together for a sturdy foundation.

Step 5: Layer It Up

Scatter about ¾ of your sausage and pepper mixture over the bread. Pour the egg mixture evenly over everything, making sure it sinks into all the nooks and crannies.

Step 6: Top and Finish

In a bowl, toss the grated cheese and frozen hashbrowns together, then sprinkle them over the casserole. Top with the remaining sausage mixture.

Step 7: Bake

Slide the casserole into your oven and bake for 60-70 minutes, until the edges are bubbling and the eggs in the center are just set. If you notice too much browning too soon, loosely cover with foil and keep baking.

Step 8: Rest and Serve

Once done, let the casserole sit for 10 minutes. This sets everything up beautifully for slicing. Serve while warm with your favorite toppings!

Pro Tips for Making the Recipe

  • Use Bread That’s a Little Dry: Slightly stale bread actually works best, soaking up the egg mixture for a perfect texture.
  • Keep Hashbrowns Frozen: Frozen hashbrowns go on top right before baking; this helps them crisp up while the casserole bakes.
  • Taste Your Sausage Mix: Adjust salt or pepper before adding to the casserole for spot-on seasoning.
  • Let It Rest: A short rest after baking makes the casserole easier to cut and helps the flavors settle.
  • Short on time? Prepare everything the night before and bake in the morning for an effortless hot breakfast!

How to Serve

This casserole can easily stand alone, but a few thoughtful pairings turn it into a true breakfast celebration:

  • Fresh Sides: A crisp green salad or simple fruit salad brightens your breakfast table.
  • Toppings: Dollop on sour cream, hot sauce, or sprinkle with chopped parsley or green onions for extra freshness.
  • On the Go: Slice leftover portions and wrap in foil for a busy morning breakfast you can take with you.
  • Brunch Spread: Pair with muffins, fresh berries, and a little orange juice or coffee—a real feast!

Make Ahead and Storage

Storing Leftovers

Transfer leftover casserole slices to an airtight container and refrigerate for up to 4 days. It reheats beautifully for quick breakfasts all week long.

Freezing

Want to save some for later? Wrap portions tightly and freeze for up to 2 months. For best results, thaw overnight in the fridge.

Reheating

Reheat in the microwave (covered, about 1-2 minutes per slice) or place in a 350°F oven until warmed through. Add a splash of milk before reheating if it’s looking a little dry.

FAQs

  1. Can I assemble this casserole the night before?

    Absolutely! Prep everything the night before, but leave off the cheese and hashbrowns until just before you bake. This prevents sogginess and guarantees a crisp topping.

  2. What bread works best for this casserole?

    White sandwich bread is classic, but any sturdy bread on hand will work—try sourdough, brioche, or even leftover rolls. Just avoid bread that’s too thin or flimsy.

  3. Can I make this casserole without sausage?

    Yes, you can! Swap in cooked bacon, ham, or a vegetarian sausage, or bulk up with extra veggies for a delicious meatless version.

  4. How do I know when the casserole is done?

    The center should be set and no longer jiggly when you shake the dish gently. If you’re not sure, insert a knife into the center—if it comes out clean, you’re good to go!

Final Thoughts

This Sausage Breakfast Casserole is the answer to busy mornings and lazy weekends alike. With layers of savory goodness and ooey-gooey cheese, it’s so easy to make, endlessly versatile, and guaranteed to put a smile on your face. Don’t be afraid to experiment—your new favorite breakfast tradition starts right here!

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Sausage Breakfast Casserole Recipe

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  • Author: Jaden Christner
  • Prep Time: 45 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 45 minutes
  • Yield: 12 servings 1x
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American
  • Diet: Halal
Print Recipe

Description

This savory Sausage Breakfast Casserole is a hearty and comforting dish featuring layers of flavorful pork sausage, sautéed vegetables, tender bread, creamy eggs, cheddar cheese, and crispy hash browns. It’s perfect for prepping ahead, making it an ideal breakfast or brunch option for feeding a crowd.

Ingredients

Units Scale

Meat & Vegetables

  • 1 1/2 pounds pork sausage
  • 1 cup chopped yellow onion
  • 3/4 cup chopped red bell pepper
  • 3/4 cup chopped green bell pepper

Seasonings

  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1 tablespoon dry mustard

Egg Mixture

  • 8 eggs
  • 2 cups whole milk

Bread & Dairy

  • 12 slices white bread
  • 4 cups grated medium cheddar cheese
  • 3 cups frozen shredded hash browns

Instructions

  1. Prepare the Baking Dish: Preheat the oven to 350°F. Spray a 9 x 13-inch casserole dish with cooking spray and set aside.
  2. Cook the Sausage and Vegetables: Heat a large skillet over medium-high heat and add the sausage. Cook until mostly browned, about 5 minutes. Add the onion, red bell pepper, and green bell pepper, then season with kosher salt and black pepper. Reduce the heat to medium and continue cooking, stirring, until the vegetables are softened, about 5 minutes. Remove the mixture from the pan and transfer to a large bowl or baking sheet to cool.
  3. Prepare the Egg Mixture: In a 1-quart measuring cup, whisk together the eggs and milk until smooth. In a small bowl, combine 1 tablespoon of the egg and milk mixture with the dry mustard, mixing until smooth. Stir the mustard mixture back into the remaining egg mixture and blend well. Set aside.
  4. Assemble the Casserole: Tear the bread slices into 1-inch pieces and cover the bottom of the prepared baking dish, fitting the pieces tightly together. Sprinkle ¾ of the sausage and pepper mixture evenly over the bread. Gradually pour the egg mixture over the bread and sausage, making sure to evenly distribute it and fill in the edges of the casserole.
  5. Add Cheese and Hash Browns: Toss together the cheddar cheese and frozen hash browns in a bowl. Spread this mixture over the entire casserole. Sprinkle the remaining sausage mixture over the top.
  6. Bake: Bake the casserole for 60–70 minutes, or until the eggs are set in the center and bubbling at the edges. If the casserole begins to brown too much, loosely tent foil over the top and continue baking until set.
  7. Rest and Serve: Remove the casserole from the oven and let it rest for about 10 minutes before digging in. Cut into squares and serve warm.

Notes

  • If making ahead as an overnight casserole, add the cheese and frozen hash browns just before baking for best results.
  • Hash browns cook best from frozen for a crispier topping.
  • Customize by adding other vegetables or swapping out cheeses to your liking.
  • Ensure casserole is fully set in the center before serving for best texture.

Nutrition

  • Serving Size: 1 piece (approx. 1/12 of casserole)
  • Calories: 410
  • Sugar: 5g
  • Sodium: 850mg
  • Fat: 28g
  • Saturated Fat: 12g
  • Unsaturated Fat: 13g
  • Trans Fat: 0g
  • Carbohydrates: 22g
  • Fiber: 2g
  • Protein: 21g
  • Cholesterol: 220mg
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Hey everyone! I'm Jaden, and welcome to YummyHere! Basically, I'm obsessed with food. Like, really obsessed. So, I figured, why not share all my yummy creations with the world? Hopefully, you'll find something here that makes you say "Yum!" (because that's the goal, right?). Let's get cooking!

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