Best Breakfast Casserole Recipe With Sausage Recipe

There’s something about a hearty breakfast casserole that just feels like the ultimate comfort food, especially on busy mornings or when you’re hosting a crowd. This recipe has quickly become my go-to, not only because it’s packed with flavor, but because it’s so adaptable! From the savory beef sausage to the crispy hash browns, it’s a satisfying and well-rounded dish that makes getting out of bed a little easier. Plus, it reheats like a dream, making it perfect for meal-prepping. Let’s dive into why this is the only breakfast casserole recipe you’ll ever need.

this RECIPE

My first casserole disaster (and why I love this one)

I remember the first time I tried making a breakfast casserole—it was a chaotic mess. I was hosting a brunch for a few friends and figured I’d whip up a casserole to keep things simple. Well, I didn’t bake the hash browns long enough, so they turned into a soggy layer of potato mush under my sausage and eggs. Not exactly the crispy bite I was hoping for! But with this recipe, I’ve learned that giving the potatoes their own time in the oven first is key. Now, I’m happy to say my casseroles are loaded with fluffy eggs, crispy hash browns, and perfectly seasoned beef sausage. This version is foolproof and consistently delivers a golden, cheesy masterpiece every time.

The origin story: casserole perfection over time

Breakfast casseroles have been around for decades, evolving as a staple dish for large family gatherings, holidays, or even lazy Sunday brunches. What’s great about this dish is how flexible it is—families all over the world put their own spin on it. You can find versions with various veggies, cheeses, and proteins depending on regional preferences and what’s available. Over time, what was once a simple layering of bread, eggs, and milk has morphed into something a lot more versatile and filling. The hash brown base in this recipe gives it a modern, crispy twist while maintaining that classic brunch vibe.

Let’s talk ingredients: the stars of the show

• Hash browns: These are the crunchy foundation of the casserole. While shredded hash browns provide the best texture, diced potatoes can work too if you’re in a pinch. For the crispiest results, don’t skip pre-baking them with butter to avoid sogginess.
• Beef sausage: The savory, hearty flavor of breakfast beef sausage really carries this dish. If you’re out of beef sausage, turkey sausage works great, or you can even go for a plant-based version.
• Bell peppers: Adding red and green bell peppers brightens up the dish with color and a subtle sweetness. If you’re not a pepper fan, diced zucchini or mushrooms make great alternatives.
• Monterey Jack and sharp cheddar cheeses: These cheeses melt beautifully, creating that perfect gooey layer. Feel free to experiment—Gruyère or mozzarella can be swapped in if that’s what you have on hand.
• Eggs and half-and-half: The eggs form a rich, custardy layer that holds the casserole together, while the half-and-half keeps things creamy. Milk or cream work well too, just depending on how indulgent you’re feeling.

Kitchen gear: what you need (and what you can totally skip)

For this recipe, you won’t need a lot of fancy tools, but a few essentials will make your life easier:

• 9×13-inch baking dish: A trusty casserole dish is key here. If you don’t have a 9×13, a couple of smaller baking pans work fine, though you’ll want to adjust the cooking time slightly.
• Mixing bowls: One for whisking your eggs and another for combining your veggies and sausage. If you’re tight on space, you could even use one bowl for everything.
• A good skillet: You’ll need a reliable skillet to brown your sausage and sauté the vegetables. Cast iron works well, but non-stick does the job too.
• Whisk or stand mixer: Whisking the eggs by hand is totally fine, but if you want a super fluffy mixture, you can use a stand mixer or blender.

Step-by-step: my foolproof method (and a few hard-learned lessons)

1. Preheat the oven: Start by getting your oven nice and hot at 400°F. Trust me, that high heat helps the hash browns crisp up.
2. Prepare the potato layer: Spread your frozen hash browns evenly in the baking dish and drizzle them with melted butter. Toss them gently to coat, then season with salt and pepper. Into the oven they go for 30-35 minutes. If you’re tempted to skip this step, don’t—you’ll end up with soggy potatoes. Once they’re golden brown, remove the dish and lower the oven temperature to 350°F.
3. Cook the sausage and veggies: While the potatoes are baking, sauté your beef sausage in a skillet over medium-high heat. Toss in the diced bell peppers and onions. Cook everything until the sausage is browned and the veggies are soft. Be sure to drain off any excess grease to avoid a greasy casserole.
4. Assemble the casserole: Layer the cooked sausage and veggie mixture over the crispy hash browns. You can either spread it out in an even layer or stir it into the potatoes for a more integrated bite (I prefer stirring so that every forkful has a bit of everything).
5. Add the cheese: Next, sprinkle both the Monterey Jack and sharp cheddar cheeses evenly over the top. Cheese makes everything better, doesn’t it?
6. Make the egg mixture: In a large bowl, whisk together the eggs, half-and-half, seasoned salt, kosher salt, black pepper, and dry mustard (if using). Pour this mixture over the assembled casserole, making sure it’s evenly distributed.
7. Bake: Pop the casserole back into the oven for 35-45 minutes, or until the center is set and the edges are golden. A slight jiggle is okay, but you don’t want it to be too wobbly.
8. Rest before serving: Let the casserole sit for 5 minutes before digging in. This helps it firm up so you get those nice, clean slices.

Variations and adaptations: get creative with it!

There’s so much room to play with this recipe. Over the years, I’ve tried all sorts of variations:

• Vegetarian: Swap the sausage for a plant-based sausage alternative, or bulk up on veggies like mushrooms, spinach, or zucchini. The casserole is just as hearty without the meat!
• Gluten-free: Luckily, this casserole is naturally gluten-free, but be sure to check the labels on your sausage and hash browns just in case.
• Seasonal veggies: In the summer, I love using fresh corn and cherry tomatoes for a bright twist. In the fall, diced butternut squash and sage give it a cozy, earthy flavor.
• Spicy twist: For those who love heat, add some diced jalapeños or a pinch of cayenne to the sausage mix. A drizzle of hot sauce before serving never hurts either.

Serving ideas: impress your guests

If I’m hosting brunch, I love serving this casserole alongside a simple green salad with a citrus vinaigrette to balance the richness. Fresh fruit, like berries or melon, adds a refreshing contrast. To garnish, sprinkle a handful of fresh herbs like chopped parsley or chives over the top—it adds a pop of color and makes it look extra special.

beverage pairings to enjoy with your casserole

With this hearty casserole, you’ll want something refreshing to sip on. Here are a few drinks that pair wonderfully:

• Freshly squeezed orange juice: The bright, sweet flavor of orange juice cuts through the richness of the eggs and sausage.
• Iced coffee or cold brew: If you’re a coffee lover, a tall glass of cold brew with a splash of cream is the perfect complement to this savory dish.
• Herbal tea: A light, caffeine-free option like mint or chamomile tea offers a soothing contrast to the bold flavors of the casserole.

Storage and reheating tips

This casserole keeps beautifully in the fridge for up to five days. To reheat, simply pop individual portions in the microwave for 1-2 minutes, or reheat the whole dish in the oven at 350°F until warmed through. It also freezes well! Cut the casserole into squares, wrap them tightly in plastic wrap, and freeze them for up to three months. To reheat from frozen, microwave on high for 3-4 minutes or bake at 350°F until heated through.

Adjusting for different serving sizes

If you need to feed a larger crowd, doubling this recipe works well—you can either bake it in two 9×13-inch dishes or use one larger baking pan. Just be sure to extend the cooking time by 10-15 minutes, as the extra layers take a bit longer to set. For smaller groups, halving the recipe and baking it in an 8×8-inch dish works perfectly.

Encouraging words before you get cooking

This breakfast casserole is truly a winner whether you’re prepping ahead for the week or feeding a hungry group on a Sunday morning. It’s versatile, easy to make, and packed with flavors that everyone will love. Plus, don’t be afraid to tweak it to fit your personal tastes—you really can’t go wrong! So go ahead, grab your ingredients, and give it a try. I promise you’ll want to make it again and again.

Frequently asked questions

1. Can I make this casserole the night before?
Yes! You can assemble everything the night before, cover the dish tightly with plastic wrap, and refrigerate it. The next morning, just pop it in the oven and bake.

2. What’s the best way to get crispy hash browns?
Pre-baking the hash browns at a high temperature is key. It crisps them up before you layer on the other ingredients.

3. Can I use a different type of cheese?
Absolutely! Feel free to experiment with other cheeses like mozzarella, Swiss, or even pepper jack for a little kick.

4. Can I freeze the casserole?
Yes, this casserole freezes beautifully. Cut it into individual portions and wrap each piece tightly before freezing.

5. How do I know when the casserole is done?
The edges should be golden brown and the center should be mostly set. A little jiggle is fine, but if it’s too wobbly, give it a few more minutes.

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