Easy Breakfast Casserole with Italian Sausage, Hash Browns and Eggs
My family absolutely LOVES this breakfast casserole with Italian sausage, hash browns and eggs! I make it every time my in-laws and grandkids are over. The combination of Italian sausage, egg and hash browns make this breakfast casserole simple to make and a definite crowd-pleaser! You have to try it!
I like to use half mild and half hot Italian sausages with casing removed. And I’m not crazy about white onions (they make me cry and have a strong flavor.) So I use sweet yellow onions (they never make me cry), their flavor enhances a dish, and doesn’t take over.
As I mentioned before, my family LOVES garlic. So instead of the recommended 3 cloves, I use more like 6-7 cloves. But you need to cook according to your families taste-buds.
Adapted from Ali @gimmesomeoven.com
Tips
Potatoes: 20 ounces (nearly 2 pounds) of potatoes can be substituted if you don’t have frozen diced hash brown potatoes. But you may have to cook for a longer period of time if you don’t soften the potatoes first. If short on time, county hash browns (with onion and peppers included) can be used as well. Just omit those items from the ingredient list.
Salt: This recipe is made with fine sea salt. If you choose to use iodized table salt, you will need to use about half as much.
Baking pan: This casserole can be made using an 11 x 7 inch or 9 x 9 inch baking pan. It will likely need an extra 5-10 minutes to cook.
Side dish: I like to serve this dish with a side of fresh fruit and assorted pastries.
More Family Favorite Breakfasts
Easy Breakfast Casserole with Italian Sausage, Hash Browns and Eggs
8
servings15
minutes55
minutes1
hour10
minutesThis easy sausage, egg and hash brown breakfast casserole is simple to make, and always a crowd pleaser!
Keep the screen of your device on
Ingredients
1 pound ground Italian sausage (hot, mild or sweet), casings removed
1 medium sweet onion, diced
1 red or green bell pepper, cored and diced
6 cloves garlic, minced
1 (20 ounce) bag frozen diced hash brown potatoes, thawed
3 cups shredded cheddar cheese, divided
6 eggs, beaten
1/3 cup milk
1 teaspoon fine sea salt
a few generous twists of freshly cracked black pepper
toppings: thinly sliced green onions, sliced avocado and/or salsa
Directions
- Heat oven to 375* F.
- Over medium-high heat cook the sausage in a large sauté pan until browned, crumbling the sausage with a spoon as it cooks. Transfer sausage with a slotted spoon to a large mixing bowl. Reserve 1 Tablespoon of the remaining sausage grease, and discard the rest.
- Add onion and bell pepper to the pan and sauté for 5 minutes, stirring occasionally, until softened. Add garlic (and jalapeno, see notes) and saute for an additional 2 minutes, stirring frequently, until fragrant. Add the vegetable mixture into the mixing bowl with the sausage. Add the thawed diced potatoes and 2 cups cheese to the mixing bowl with the sausage and veggies. Toss gently until evenly combined.
- In a separate small bowl, whisk together the eggs, milk, salt and black pepper until combined. Add the egg mixture to the potato mixture and toss gently to combine.
- Pour the mixture into a greased 11×7 inch baking dish and top with the remaining 1 cup of shredded cheese. Cover with aluminum foil and bake for 40 minutes. Remove the aluminum foil and bake for an additional 10-15 minutes until the potatoes in the center are cooked through. Transfer the baking dish to a wire rack.
- Serve warm.
Notes
- Potatoes: 20 ounces (nearly 2 pounds) of potatoes can be substituted if you don’t have frozen diced hash brown potatoes. But you may have to cook for a longer period of time if you don’t soften the potatoes first. If short on time, county hash browns (with onion and peppers included) can be used as well. Just omit those items from the ingredient list.
- Salt: This recipe is made with fine sea salt. If you choose to use iodized table salt, you will need to use about half as much.
- Baking pan: This casserole can be made using an 11 x 7 inch or 9 x 9 inch baking pan. It will likely need an extra 5-10 minutes to cook.
- Side dish: I like to serve this dish with a side of fresh fruit and assorted pastries.
- Italian sausage: If using mild Italian sausage I like to add 2 jalapenos, diced with seeds removed. The jalapenos are not spicy and they add a little extra flavor. I’ve also learned that not all Italian sausage is the same. I like to use Johnsonville. It has great flavor and it’s not too salty.
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