Simple Breakfast Casserole

Why You’ll Love This Recipe

I love this casserole because it’s reliable, flexible, and always a hit. It uses basic ingredients I usually have on hand and comes together in just one dish. Whether I prep it the night before or bake it fresh in the morning, the result is always comforting and full of flavor. The addition of half-and-half makes the eggs extra creamy, and the crispy hash brown layer gives it just the right texture. It’s also great for customizing with different meats, veggies, or cheeses.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 20 ounces shredded hash brown potatoes (thawed)

• 1 pound pork sausage (any uncooked variety; I like mild Italian)

• ½ medium onion, chopped

• ½ red bell pepper, chopped

• ½ green bell pepper, chopped

• 3 cloves garlic, minced

• 12 large eggs

• 1 cup half-and-half

• ½ teaspoon salt

• 2 cups (packed) fresh baby spinach, chopped (optional)

• 2 cups grated cheddar, divided

Directions

1. I start by thawing the hash brown potatoes in a colander. If I’ve planned ahead, I thaw them in the fridge overnight, but leaving them on the counter for about an hour works too. Once thawed, I spread them evenly in a 9×13-inch casserole dish.

2. I preheat my oven to 375°F and move the rack to the top third.

3. In a skillet over medium-high heat, I cook the sausage, breaking it up as it browns—this takes about 8–10 minutes. Once cooked, I transfer the sausage to the casserole dish, leaving behind about 1–2 tablespoons of fat in the pan. If it looks too greasy, I drain some out; if it’s too dry, I add a splash of olive oil.

4. I add the chopped onion, red and green bell peppers, and garlic to the same skillet and sauté them for 4–5 minutes until softened. Then I transfer the mixture to the casserole dish with the hash browns and sausage.

5. In a large mixing bowl, I whisk together the eggs, half-and-half, and salt just until combined. Then I stir in the chopped spinach (if using) and half the cheddar cheese.

6. I pour the egg mixture into the casserole dish and toss everything gently to combine, smoothing it out into an even layer.

7. I sprinkle the remaining cheese over the top and bake the casserole uncovered for 45 minutes, or until the edges are golden and the center is set. I check with a toothpick—if it comes out clean, it’s ready.

8. I let it rest for a few minutes before slicing and serving. I usually season individual portions with a little extra salt and pepper if needed.

Servings and Timing

This recipe makes 12 servings.
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes

Variations

• Try different sausage: I switch it up with hot Italian, chorizo, or even turkey sausage for a lighter version.

• Add other veggies: I’ve used mushrooms, broccoli, or zucchini—whatever I have in the fridge.

• Use different cheese: Sharp cheddar is my go-to, but Monterey Jack, pepper jack, or gouda all work beautifully.

• Make it spicy: A pinch of red pepper flakes or diced jalapeños adds a nice kick.

• Go vegetarian: I skip the sausage and bulk it up with extra veggies and a sprinkle of feta.

Storage/Reheating

Leftovers store well in the fridge for up to 4 days. I let the casserole cool completely, then cover the dish or transfer slices to airtight containers. I reheat individual portions in the microwave for about 1–2 minutes, or warm the whole dish in the oven at 350°F until heated through.

This casserole also freezes well. I let it cool, wrap it tightly, and freeze it in individual portions or whole. To reheat, I thaw overnight in the fridge and bake at 350°F until warmed through.

FAQs

Can I make this casserole the night before?

Yes, I often prep the entire casserole the night before, cover it tightly, and store it in the fridge. In the morning, I bake it straight from the fridge, adding an extra 5–10 minutes to the bake time if needed.

Do I need to cook the hash browns first?

No, as long as they’re thawed, I don’t pre-cook them. They bake right into the casserole and come out perfectly tender with a little crisp around the edges.

Can I use fresh potatoes instead of frozen hash browns?

Yes, I’ve shredded fresh russet potatoes and used them in place of frozen hash browns. I just make sure to squeeze out as much moisture as possible before adding them to the casserole.

What’s the best way to keep the eggs from overcooking?

I bake just until the center is set and avoid going much longer. If I overbake, the eggs can become rubbery. Letting it rest for a few minutes after baking also helps them finish gently.

Can I make this dairy-free?

Yes, I’ve used unsweetened almond milk and skipped the cheese for a dairy-free version. It’s still flavorful with the sausage and veggies.

Conclusion

This simple breakfast casserole is everything I need in a make-ahead breakfast—easy, filling, and endlessly adaptable. Whether I’m serving it for brunch, the holidays, or just a lazy weekend, it’s a dish that always gets devoured. With savory sausage, cheesy eggs, and hearty hash browns in every bite, it’s classic comfort in casserole form.