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Simple Breakfast Casserole

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This easy breakfast casserole is loaded with hash browns, sausage, eggs, and melty cheese—perfect for holidays, brunch, or make-ahead mornings.

Ingredients

20 ounces shredded hash brown potatoes (thawed; see notes)

1 pound pork sausage (e.g., breakfast or Italian; see notes)

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 cheese, divided

Instructions

Thaw Hash Browns: Thaw in a colander on the counter for 1 hour or overnight in the fridge. Transfer to a 9×13 casserole dish.

Preheat Oven: Set to 375°F and move rack to the top third.

Cook Sausage: In a skillet over medium-high heat, brown sausage for 8–10 minutes, crumbling as it cooks. Transfer to casserole dish, leaving 1–2 tbsp fat behind (drain excess if more).

Cook Veggies: Sauté onion, red & green bell peppers, and garlic in the same skillet for 4–5 minutes. Add to casserole dish.

Mix Eggs: In a large bowl, whisk eggs, half-and-half, and salt. Stir in spinach (if using) and half the cheese.

Assemble Casserole: Pour egg mixture into casserole dish. Toss everything gently and spread evenly. Top with remaining cheese.

Bake: Bake uncovered for 45 minutes, or until golden and center is set (check with toothpick).

Serve: Let cool slightly before slicing. Add salt and pepper to taste.

Notes

Slightly frozen hash browns are okay as long as no large clumps remain.

Use ground pork sausage or remove casings from links. Johnsonville Mild Italian sausage is a great option.

Serves 8–12 depending on portion size and sides.

Freezer- and meal prep-friendly (see blog post for tips).

Featured in Salt & Lavender: Everyday Essentials (page 193).

Find it online: https://allrecipesmade.com/simple-breakfast-casserole/