Made with your favorite veggies and protein, this breakfast casserole is an easy option for meal prepping or feeding a crowd. It reheats well, freezes beautifully, and is fully customizable. Recipe includes a how-to video.
Easy Breakfast Casserole (Make-Ahead Friendly!)
This breakfast casserole is perfect for meal prep, weekend brunches, or holiday mornings. It’s mostly hands-off to assemble, yields about 12 servings, and can be made ahead, refrigerated, or frozen for quick weeknight breakfasts. Swap or omit ingredients to match your tastes — it’s very forgiving.
We often serve this with simple sides such as buttered bread or other weekend favorites. Leftovers store and reheat well, making busy mornings easier.
Why You’ll Love This Recipe
- Protein-packed and includes vegetables; easily made vegetarian by omitting the meat and sautéing the veggies in butter.
- Makes 12 servings and can be scaled up for larger gatherings.
- Make-ahead friendly: assemble the night before and bake the next morning, or bake and refrigerate/freeze for later.
- While it bakes (about 40–45 minutes) you can prepare other breakfast items, or bake a second dish at the same temperature and time.
This dish is similar to a quiche but without the crust, so it’s a quicker, simpler option if you want that same custardy texture without rolling pastry.
Ingredients
Below are the ingredients used and a few notes on substitutions and choices.
- Breakfast sausage: gives savory flavor; bacon can be used instead. To make meat-free, cook the veggies in butter and reduce bake time slightly.
- Frozen hash browns: add them straight from frozen—no need to thaw. Shredded or cubed work; cubed gives more texture.
- Veggies: peppers and onions are classic here, but mushrooms, spinach, kale, or broccoli all work—just account for any extra cooking time soft veggies might need.
- Tabasco: a few dashes add depth without heavy heat; omit if you prefer no spice.
- Cheese: cheddar is used, but swap for Swiss, mozzarella, pepper jack, or Monterey Jack as you like.
SAM’S TIP: A small pinch of nutmeg brightens the custard the way it does in quiche.
See the full ingredient list and quantities in the recipe card below.
How to Make Breakfast Casserole
The steps below summarize the method. For exact quantities and full notes, follow the recipe card further down.
- Layer the hash browns: Grease a 13×9″ baking dish and spread the diced frozen potatoes in an even layer.
- Cook the sausage: Brown and crumble the sausage in a skillet, then transfer it over the potatoes with a slotted spoon so excess grease stays behind.
- Sauté the veggies: In the same skillet cook diced onion and bell pepper until softened. If the skillet is dry, add 2 tablespoons butter. Add garlic just until fragrant, then spread the veggies over the sausage.
- Add cheese: Sprinkle shredded cheese over the layers and gently mix so ingredients are evenly distributed.
- Whisk the eggs: In a large bowl whisk the eggs until smooth, then add the cream, milk, Tabasco, salt, pepper, and nutmeg (if using).
- Combine and bake: Pour the egg mixture over the layered ingredients and bake at 375°F (190°C) until edges are set and the center is slightly jiggly, about 40–45 minutes.
- Rest before slicing: Allow the casserole to rest about 10 minutes to set, then slice and serve.
SAM’S TIP: Whisk the eggs thoroughly for a uniform custard and a light, fluffy texture.
Make This Recipe Work for You!
Make it ahead: Prepare through assembly and refrigerate overnight, then bake the next morning (allow the dish to sit at room temperature about 30 minutes while the oven heats). You can also fully bake, cool, and refrigerate or freeze for later reheating.
Customize add-ins: Keep total add-ins under about 8 cups. Favorite combos include spinach–feta–onion, broccoli–ham–cheddar, sun-dried tomato–basil–mozzarella, or bacon–jalapeño–Monterey Jack.
Make egg muffins: Divide the prepared mix among a greased muffin tin, pour in the egg mixture, top with cheese, and bake at 350°F for 20–25 minutes for 15–18 muffins.
This casserole is a holiday favorite because you can prepare multiple flavor options so guests can choose their favorite. Enjoy!
Breakfast Casserole
Recipe includes a how-to video!
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Print Recipe
Equipment
-
13” x 9” baking dish
-
Mixing bowls
Ingredients
- 2 cups (255 g) diced frozen hash browns
- 1 lb (453 g) breakfast sausage
- 1 small onion (about 140 g), diced
- 1 red bell pepper (about 120 g), diced small
- 2 teaspoons minced garlic
- 8 oz (226 g) shredded cheddar cheese
- 12 large eggs
- ¾ cup (180 ml) heavy cream
- ¼ cup (60 ml) whole milk
- 5 dashes Tabasco sauce
- ½ teaspoon table salt
- ¼ teaspoon ground black pepper
- ⅛ teaspoon rounded teaspoon nutmeg (optional)
Instructions
- Preheat oven to 375°F (190°C). Lightly grease a 13×9” (33×22 cm) baking dish with butter.
- Spread the diced frozen hash browns evenly across the bottom of the prepared dish.
- In a skillet over medium-high heat, cook the sausage until browned and crumbly. Use a slotted spoon to transfer it over the potatoes so excess oil stays in the pan.
- In the same skillet, cook the diced onion and red bell pepper over medium heat until softened, about 5 minutes. If the skillet is dry, add 2 tablespoons butter. Stir in garlic and cook until fragrant, about 30 seconds. Spoon the veggies over the sausage layer.
- Sprinkle the shredded cheddar over the layers and gently stir so everything is evenly distributed.
- In a large bowl, vigorously whisk the eggs. Add heavy cream, whole milk, Tabasco, salt, pepper, and nutmeg (if using), and whisk until combined. Pour the egg mixture evenly into the baking dish.
- Bake on the center rack at 375°F (190°C) for 40–45 minutes, until the edges are set and the center is only slightly jiggly. Allow the casserole to rest for 10 minutes before slicing and serving.
Notes
Storing
Cool the casserole, cover tightly with plastic wrap, and refrigerate up to 3 days or freeze up to a month. Reheat in short microwave bursts or in a 350°F (175°C) oven covered with foil until heated through.
Making in advance
Assemble through the final step, cover, and refrigerate overnight. The next day, let sit at room temperature for 30 minutes while the oven heats to 375°F (190°C), stir gently, and bake as directed. If the dish is still cold, it may need an extra 5–10 minutes of bake time.
To bake and store: Fully bake, then cool and refrigerate or freeze. Reheat in a 350°F (175°C) oven until warmed through, about 30 minutes for refrigerated portions.
Nutrition
| Calories: 345 kcal
| Carbohydrates: 9 g
| Protein: 17 g
| Fat: 26 g
Nutrition information is automatically calculated and should be used as an approximation.
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