Best Breakfast Casserole

A straight-on view of square piece of a breakfast casserole with a top layer of melty cheese over sausage sitting on a bed of shredded potatoes.

Course: Breakfast / Brunch

Cuisine: American

Prep Time: 15

Cook Time: 1

Resting time: 20

Total Time: 1 35

Servings:

Calories: 487kcal

Author: Kris Longwell

Everyone loves a good casserole and when you serve on for breakfast, it's even better! Be sure to allow the hash browns to thaw first. This can be expedited by defrosting them in your microwave. Letting the casserole rest for 15 to 20 minutes is important. This allows the liquid to be absorbed by the potatoes. If you cut into it too soon, there may be a little extra liquid at the bottom of the dish.

Print Recipe

Equipment

1 9"x13" baking dish

Ingredients

cooking spray
1 lb breakfast sausage regular or hot (spicy)
1 medium onion chopped
1 red bell pepper seeded and chopped
12 large eggs
2 cups half and half
1 4 oz can green chilis chopped
2 teaspoon Kosher salt divided
1 teaspoon black pepper divided
1 teaspoon garlic powder
30 oz frozen hash browns thawed
2 cups cheddar cheese shredded
3 scallions sliced, white and green parts, for garnish

Instructions

Preheat oven to 350°F.
Spray a 9x13" baking dish with cooking spray until coated.
cooking spray
Crumble the sausage into a large skillet over medium heat. Stir in the onion and bell pepper and cook, stirring often, until the sausage is no longer pink and the vegetables are soft. Set aside to cool for about 15 minutes.
1 lb breakfast sausage, 1 medium onion, 1 red bell pepper
Crack the eggs into a large bowl and whisk until lightly beaten. Stir in the half and half, green chilis, 1 teaspoon salt, ½ teaspoon black pepper, and the garlic powder. Gently stir in the cooled sausage mixture.
12 large eggs, 2 cups half and half, 1 4 oz can green chilis, 2 teaspoon Kosher salt, 1 teaspoon black pepper, 1 teaspoon garlic powder
In another large bowl, toss the thawed hash browns with 1 teaspoon salt and ½ teaspoon pepper. Press the seasoned hash brown into the bottom of the prepared dish.
30 oz frozen hash browns
Pour the egg and sausage mixture over the tops of the hash browns. Use a large spatula to evenly spread the mixture over the hash browns. Top with the shredded cheese.
2 cups cheddar cheese
Bake for 45 minutes, until the eggs are set and the top is lightly browned.
Remove from the oven and allow the casserole to rest for 15 to 20 minutes. Garnish with scallions. Slice and serve at once.
3 scallions

Video

Notes

See the video near the top of the blog post for visual guidance. If you liked the video, please subscribe to our YouTube channel.

The hash browns are easier to toss with the salt and pepper when they are thawed. You can easily defrost them in you microwave.

The casserole can be assembled entirely the evening before. Cover the dish and place in the refrigerator. Remove from the fridge an hour before baking. And be sure to remove the foil.

You may experience a small amount of liquid in the bottom of the dish when you remove slices. This is moisture from the hash browns. Allowing the casserole to rest for 15 to 20 minutes will help reduce this if not completely eliminate any extra liquid. Use a paper towel to absorb the excess liquid (there shouldn't be much).

Leftovers will keep in the fridge (with foil over the dish or in a container with a lid) for up to 5 days. Reheat in a 325°F oven (covered with foil) for 20 minutes, or until heated through. Or, heat in the microwave on HIGH for 1-minute increments.

Nutrition