Breakfast Casserole with Sausages and Hashbrowns

This breakfast casserole is everything I want in a make-ahead breakfast: cheesy, hearty, and guaranteed to feed a crowd. Layers of crispy hash brown patties, sausage, peppers, eggs, and two kinds of cheese bake together into a cozy breakfast that’s perfect for slow mornings.

This breakfast casserole is the kind of recipe I make when I want breakfast to feel a little special without a lot of extra work. Layers of crispy hash brown patties, savory breakfast sausage, peppers, eggs, and plenty of cheese bake together into a hearty casserole that’s perfect for feeding family and friends.

What makes this version stand out is the double layer of hash browns. They create a sturdy, potato-packed base that soaks up all the flavor from the sausage, peppers, and eggs while adding plenty of texture. Sharp cheddar melts between the layers, and a blanket of fresh mozzarella on top turns golden and bubbly in the oven.

I love serving this for weekend brunches, holiday mornings, and whenever we have guests staying over. It can be assembled ahead of time, feeds a crowd, and always seems to disappear quickly once it hits the table.

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Breakfast Casserole with Sausages and Hashbrowns

Prep: 25 minutes mins

Cook: 55 minutes mins

Total: 1 hour hr 20 minutes mins

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Made with layers of hash brown patties, cheddar cheese, breakfast sausage, peppers, eggs, and fresh mozzarella, this breakfast casserole is simple, satisfying, and perfect for feeding a group. It's the kind of easy breakfast bake that's equally at home at a weekend brunch or on a holiday breakfast table.

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Ingredients

• ▢ 17 hashbrown patties (see notes)
• ▢ 2 cups grated white cheddar (divided)
• ▢ 1 tablespoon olive oil
• ▢ 1 ½ lb breakfast sausage (sliced into 1-inch pieces)
• ▢ ½ medium onion (minced)
• ▢ 1 medium red bell pepper (chopped)
• ▢ 1 medium green bell pepper (chopped)
• ▢ 12 large eggs
• ▢ ¾ cup whole milk
• ▢ 1 teaspoon EACH: garlic powder and onion powder
• ▢ ½ teaspoon EACH: salt and pepper
• ▢ 1 ball fresh mozzarella

Instructions 

• Bake the hashbrowns according to the package directions, until they are crispy. Lay half of them into a deep 9×11 baking dish and sprinkle with half of the cheddar cheese – about one cup. Lay the remaining hashbrowns on top in the opposite direction as the bottom ones so they overlap.
  17 hashbrown patties, 2 cups grated white cheddar
  
• While the hashbrowns bake, heat the olive oil in a large frying pan over medium-high heat. Add the sausage and cook until it is well-browned. Carefully drain all but one tablespoon of fat from the pan. You can also use paper towels to mop it up.
  1 tablespoon olive oil, 1 ½ lb breakfast sausage, ½ medium onion
  
• Add the onion and peppers and cook just until they begin to soften, about 3 minutes.
  1 medium red bell pepper, 1 medium green bell pepper
  
• In a large bowl, whisk the eggs, milk, garlic powder, onion powder, salt, and pepper.
  12 large eggs, ¾ cup whole milk, 1 teaspoon EACH: garlic powder and onion powder, ½ teaspoon EACH: salt and pepper
  
• Spread the sausage and peppers over the hashbrowns and then pour the eggs over top. Sprinkle the remaining cheddar cheese over top. Then tear the ball of mozzarella apart and place pieces all over the casserole. Cover the casserole tightly with foil.
  1 ball fresh mozzarella
  
• MAKE AHEAD: Cover the casserole with foil and refrigerate overnight. When baking in the morning, put the casserole dish in your oven when it is cold, and then turn your oven on. The baking time will be the same from when your oven reaches temperature.

  BAKING: Preheat your oven to 425 degrees Fahrenheit. Bake the casserole for 45-50 minutes, until the eggs are set. Remove the foil and broil for 3-4 minutes to brown the cheese. Let the casserole rest for 10 minutes out of the oven before serving
  

Notes

Hashbrowns: When testing this recipe, I used McCain hash brown patties, and 17 fit into my 9×11-inch baking dish. I’ve made this by adding the frozen patties straight to the dish and by cooking them as in the recipe. Both are really good, but the cooked hashbrowns have a tiny bit more flavor. It’s a slight difference, though, so feel free to skip baking them if you want to keep this recipe extra simple. 

 Mozzarella: I love using fresh mozzarella for extra creaminess, but you could opt for a cup of shredded mozzarella instead.

Nutrition

Serving: 1 = ⅛ of the recipe, Calories: 607kcal (30%), Carbohydrates: 6g (2%), Protein: 36g (72%), Fat: 48g (74%), Saturated Fat: 20g (125%), Polyunsaturated Fat: 5g, Monounsaturated Fat: 18g, Trans Fat: 0.2g, Cholesterol: 394mg (131%), Sodium: 1165mg (51%), Potassium: 468mg (13%), Fiber: 1g (4%), Sugar: 3g (3%), Vitamin A: 1501IU (30%), Vitamin C: 32mg (39%), Calcium: 426mg (43%), Iron: 3mg (17%)

© Author Kristen Stevens

We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.

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