Homemade Breakfast Casserole

I didn’t make my first breakfast casserole until I was hosting Christmas morning at my house. Before that, I was scrambling eggs at the last minute while everyone waited around hungry and cranky.

Turns out, breakfast casseroles are a game-changer when you’ve got a crowd to feed. You throw everything together the night before, stick it in the fridge, and pop it in the oven while everyone’s opening presents. No standing over the stove, no timing issues, and everyone eats at the same time. It’s basically the lazy cook’s best friend—and I mean that in the best way possible.

What Kind of Sausage Should I Use?

For breakfast casserole, you’ve got plenty of options when it comes to sausage. Breakfast sausage is the classic choice – you can go with regular, mild, or spicy depending on how much kick you want in your casserole. Ground pork sausage works great, but turkey or chicken sausage are solid alternatives if you’re looking for something a bit leaner. Just make sure to brown and crumble your sausage before adding it to the casserole, and drain off any excess grease so your dish doesn’t end up too oily. If you want to mix things up, Italian sausage or chorizo can add some interesting flavor to your breakfast table.

Options for Substitutions

This breakfast casserole is super forgiving and works well with a few simple swaps:

• Sausage: You can easily swap the sausage for bacon, ham, or ground turkey sausage. If using bacon, cook it until crispy and crumble it before adding. For a vegetarian option, try sautéed mushrooms or plant-based sausage crumbles.
• Milk: Any milk works here – whole milk, 2%, or even half-and-half if you want it extra creamy. You can also use unsweetened almond or oat milk, though the texture will be slightly less rich.
• Frozen hashbrowns: Fresh shredded potatoes work great too – just squeeze out excess moisture with a kitchen towel before using. You can also use tater tots for a fun twist, though they’ll add a bit more texture.
• Cheddar cheese: Feel free to use whatever cheese you have on hand. Monterey Jack, Swiss, pepper jack, or a Mexican blend all taste great. You can even mix two types for more flavor.
• Eggs: The eggs are pretty essential to hold everything together, so I wouldn’t recommend substituting these – they’re what makes the casserole set properly.

Watch Out for These Mistakes While Baking

The biggest mistake with breakfast casserole is adding frozen hashbrowns straight from the freezer, which releases excess moisture and makes your casserole watery – thaw them completely and squeeze out any liquid with paper towels first.

Another common error is not fully cooking the sausage before adding it to the casserole, so make sure to brown it thoroughly and drain off the grease to avoid a greasy, undercooked result.

Don’t skip letting the casserole rest for at least 20 minutes after baking, as this allows the eggs to set properly and makes it much easier to cut clean slices instead of a runny mess.

For extra flavor, consider seasoning your sausage layer with a pinch of garlic powder or red pepper flakes, and if you’re prepping the night before, wait to add the cheese until just before baking so it doesn’t get soggy.

What to Serve With Breakfast Casserole?

This breakfast casserole is pretty hearty on its own, but I love serving it with some fresh fruit on the side to balance out all that cheesy goodness. A simple fruit salad with berries, melon, and grapes works great, or you can just slice up some oranges or grapefruit for a citrusy kick. If you want to add something warm, buttermilk biscuits or toast with butter and jam are perfect for rounding out the meal. For a crowd, I’ll sometimes set out a platter of bacon or sausage links (even though there’s already sausage in the casserole, people always seem to want more!), and a pitcher of orange juice or mimosas if it’s a special occasion.

Storage Instructions

Store: Leftover breakfast casserole keeps really well in the fridge for up to 4 days. Just cover it tightly with foil or transfer individual portions to airtight containers. It makes grabbing breakfast during a busy week super easy!

Freeze: This casserole is perfect for freezing! You can freeze the whole thing or cut it into individual servings first. Wrap portions tightly in plastic wrap, then foil, and freeze for up to 3 months. I like to freeze single servings so I can grab one whenever I need a quick breakfast.

Reheat: To warm it up, microwave individual portions for 1-2 minutes until heated through. For larger portions, reheat in the oven at 350°F for about 20 minutes covered with foil. If reheating from frozen, let it thaw in the fridge overnight first for best results.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2400-2600
• Protein: 120-135 g
• Fat: 160-180 g
• Carbohydrates: 90-110 g

Ingredients

• 1 lb ground sausage
• 6 large eggs
• 2 cups milk
• 1 tsp salt
• 1/2 tsp black pepper
• 7.5 oz frozen hash brown potatoes (half of a 15 oz package)
• 2 cups shredded cheddar cheese

Step 1: Preheat the Oven

Begin by preheating your oven to 350°F (175°C) to ensure it’s ready for baking when your casserole is assembled.

Step 2: Brown the Sausage

• 1 lb ground sausage

Crumble the ground sausage into a skillet and cook over medium heat, stirring frequently and breaking it apart with a spatula until it is fully browned.

Remove the skillet from the heat once the sausage is cooked through.

Step 3: Prepare the Egg Mixture

• 6 large eggs
• 2 cups milk
• 1 tsp salt
• 1/2 tsp black pepper

In a large bowl, whisk together the eggs and milk until fully combined and slightly frothy.

Add salt and black pepper, then stir well.

I like to make sure the eggs are thoroughly beaten for a fluffier casserole.

Step 4: Assemble the Casserole

• 7.5 oz frozen hash brown potatoes
• browned sausage from Step 2
• 2 cups shredded cheddar cheese
• egg mixture from Step 3

Add the frozen hash brown potatoes, browned sausage from Step 2, and shredded cheddar cheese to a lightly greased 9×13-inch baking dish.

Stir them together until evenly combined.

Pour the egg mixture from Step 3 evenly over the top.

Give the dish a gentle stir to help distribute ingredients if needed.

Step 5: Bake the Casserole

Cover the casserole dish with foil and bake at 350°F for 45 minutes.

Then, remove the foil and continue to bake for an additional 10-15 minutes, or until the casserole is bubbly and the cheese is fully melted on top.

Allow to cool for a few moments before serving.

For an even more golden and delicious top, I like to turn on the broiler for 1-2 minutes at the end, keeping a close eye so it doesn’t burn.

Homemade Breakfast Casserole

Delicious Homemade Breakfast Casserole recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 15 minutes mins

Servings 4

Calories 2500 kcal

Ingredients

  

• 1 lb ground sausage
• 6 large eggs
• 2 cups milk
• 1 tsp salt
• 1/2 tsp black pepper
• 7.5 oz frozen hash brown potatoes (half of a 15 oz package)
• 2 cups shredded cheddar cheese

Instructions

 

• Begin by preheating your oven to 350°F (175°C) to ensure it's ready for baking when your casserole is assembled.
• Crumble the ground sausage into a skillet and cook over medium heat, stirring frequently and breaking it apart with a spatula until it is fully browned. Remove the skillet from the heat once the sausage is cooked through.
• In a large bowl, whisk together the eggs and milk until fully combined and slightly frothy. Add salt and black pepper, then stir well. I like to make sure the eggs are thoroughly beaten for a fluffier casserole.
• Add the frozen hash brown potatoes, browned sausage from Step 2, and shredded cheddar cheese to a lightly greased 9x13-inch baking dish. Stir them together until evenly combined. Pour the egg mixture from Step 3 evenly over the top. Give the dish a gentle stir to help distribute ingredients if needed.
• Cover the casserole dish with foil and bake at 350°F for 45 minutes. Then, remove the foil and continue to bake for an additional 10-15 minutes, or until the casserole is bubbly and the cheese is fully melted on top. Allow to cool for a few moments before serving. For an even more golden and delicious top, I like to turn on the broiler for 1-2 minutes at the end, keeping a close eye so it doesn’t burn.