This sausage hashbrown breakfast casserole is studded with bell peppers, onions, bread, and cheese, for an easy, delicious, and filling breakfast you can make ahead of time. Perfect for company!
You Can Prep This the Night Before and It’s Great for Serving a Crowd
I’m forever a fan of meal-prepping dishes like a casserole or frittata that I can enjoy all week long. Recipes like my French toast casserole and deep dish bacon quiche are perfect for hosting a brunch crowd (and still festive enough for Christmas morning). Plus, they lend themselves well to making the night before or making the night before and baking Christmas morning (or any time).
This easy breakfast casserole is teeming with savory flavor from pork breakfast sausage, peppers and onions, hashbrowns, and cheese, and it features bread, so it’s got a savory bread pudding vibe. It’s a staple in our house, and I love serving when company’s staying with us.
It’s also great because you can easily swap out any of the ingredients to just use up what you have in your fridge and pantry, or to make this recipe your own.
Enjoy!
Here’s What You’ll Need
The full recipe, with amounts, can be found in the recipe card below.
- Pork sausage — I use ground breakfast sausage.
- Veggies — I used a blend of chopped onion, red bell pepper, and green bell pepper.
- Eggs — You’ll need 8 large eggs for the filling.
- Milk — Whole milk delivers the best flavor, but any kind will work.
- Dry mustard — The secret ingredient that makes this sausage breakfast casserole so stinkin’ good!
- White bread — You don’t need anything fancy here, just a standard sandwich loaf.
- Shredded cheddar cheese — This is one recipe where I’ll grab the pre-shredded kind in a bag to save time.
- Frozen shredded hashbrowns — Do not thaw the hashbrowns before adding them to the casserole. They work best when cooked from frozen.
How to Make This Sausage Hashbrown Breakfast Casserole
- Sauté the veggies and sausage. We want to do this separately because the casserole isn’t in the oven long enough for the meat to brown and the veggies to soften.
- Whisk the egg mixture. After combining the eggs and milk, I like to measure about 1 tablespoon of the mixture into the dry mustard powder. This is the key to incorporating the mustard into the egg mixture clump-free.
- Layer the casserole. There’s a method to my madness, trust me! You’ll start by covering the bottom of the casserole dish in bread slices (fit them together like puzzle pieces). Then, add ¾ of the sausage mixture before pouring the eggs over top. Top the whole thing with cheese and hashbrowns, then sprinkle with the rest of the sausage.
- Bake until bubbly. You’ll know your sausage and egg casserole is done when the middle is set and there’s bubbling at the edges.
Heidi’s Tip: If the casserole begins to brown too much, loosely tent some aluminum foil over the top and continue to cook until the egg is set.
Make-Ahead Instructions
This breakfast casserole can be made the night before, which is ideal if you have company coming and don’t want to have to wake up early the next day. If making in advance, wait to add the cheese and frozen hashbrowns just before baking. (The hashbrowns do best when cooked from frozen.)
What to Serve on the Side
If you make this recipe, please let me know! Leave a ⭐️⭐️⭐️⭐️⭐️ rating below, leave a comment to tell us what you think, and tag me on Instagram @foodiecrush.
Sausage Hashbrown Breakfast Casserole Recipe
Ingredients
- 1 ½ pounds pork sausage
- 1 cup chopped yellow onion
- ¾ cup chopped red bell pepper
- ¾ cup chopped green bell pepper
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 8 large eggs
- 2 cups whole milk
- 1 tablespoon dry mustard
- 12 slices white bread
- 4 cups grated medium cheddar cheese
- 3 cups frozen shredded hash browns
Instructions
- Preheat the oven to 350°F. Spray a 9 X 13-inch casserole dish with cooking spray and set aside.
- Cook the sausage and veggies. Heat a large skillet over medium-high heat and add the sausage. Cook until the sausage is mostly browned, about 5 minutes. Add the onion, red bell pepper, and green bell pepper then season with the kosher salt and freshly ground black pepper. Turn the heat to medium and cook, stirring, until the vegetables soften, about 5 minutes. Remove the meat mixture from the pan and transfer to a large bowl or baking sheet to cool.1 ½ pounds pork sausage, 1 cup chopped yellow onion, ¾ cup chopped red bell pepper, ¾ cup chopped green bell pepper, 1 teaspoon kosher salt, 1 teaspoon freshly ground black pepper
- Whisk together the eggs. In a 1 quart measuring cup, whisk the eggs and milk until smooth. In a small bowl, use a fork to mix 1 tablespoon of the egg and milk mixture into the dry mustard and mix until smooth. Add the mustard mixture into the quart measuring cup and mix well so that all of the mustard is incorporated. Set aside.8 large eggs, 2 cups whole milk, 1 tablespoon dry mustard
- Layer the casserole. Tear the bread slices into 1-inch pieces of bread. Cover the bottom of the baking dish, fitting the pieces tightly together like puzzle pieces. Add ¾ of the sausage and pepper mix over the bread. Starting at one end of the casserole, slowly pour the egg mixture over the bread and sausage mixture, evenly distributing and filling in around the casserole edges. Toss the cheddar cheese and frozen hash browns together in a bowl and add to the top of the casserole. Sprinkle with the rest of the sausage mixture.12 slices white bread, 4 cups grated medium cheddar cheese, 3 cups frozen shredded hash browns
- Bake. Bake for 60-70 minutes or until the eggs are set in the middle and bubbling at the edges. If the casserole begins to brown too much, loosely tent foil over the top and continue to cook until the egg is set. Remove the casserole from the oven and let sit for about 10 minutes before cutting and serving.
Notes
Nutrition
Substitutions and Variations
The beauty of this breakfast casserole is it’s customizable. Feel free to make some ingredient swaps to use what you have on hand, or add even more ingredients if you like. Here are some tasty ideas:
- Try bacon, Canadian bacon, ham, turkey sausage, chicken sausage, or Italian sausage instead of breakfast sausage
- Use mushrooms instead of peppers
- Add spinach
- Try croissants, challah, or a torn baguette instead of white bread
- Sub in Swiss or Fontina cheese
- Use frozen tater tots instead of hash browns
- Add fresh herbs like thyme, rosemary, tarragon, or basil
More Egg Casseroles for a Crowd
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