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a casserole dish with sausage breakfast casserole with a piece removed
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Simple Breakfast Casserole

Make this cheesy breakfast casserole recipe for a tasty weekend brunch or the holidays! It's got very few ingredients and is big on flavor. You can even prepare this casserole ahead of time so that mornings are that much easier!
Course Breakfast
Cuisine American
Keyword breakfast casserole, hashbrown casserole
Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings 12
Calories 335kcal

Ingredients

  • 20 ounces shredded hash brown potatoes thawed, see note
  • 1 pound pork sausage crumbled, see note
  • 1/2 medium onion chopped
  • 1/2 red bell pepper chopped
  • 1/2 green bell pepper chopped
  • 3 cloves garlic minced
  • 12 large eggs
  • 1 cup half-and-half
  • 1/2 teaspoon salt
  • 2 cups (packed) fresh baby spinach chopped (optional)
  • 2 cups grated cheddar divided

Instructions

  • Thaw the hash brown potatoes in a colander (you can let them sit on your counter for an hour or so or thaw them in the fridge overnight).
  • Once the potatoes are thawed, transfer them to a 9x13 casserole dish. Preheat your oven to 375F and move the rack to the top third of the oven.
  • If using sausages (vs. sausage meat), take the meat out of the casings and crumble it into a skillet. Cook, breaking up the meat as it cooks, over medium-high heat until browned (about 8-10 min). Transfer it to the casserole dish and leave the remaining fat in the skillet (but if it's more than 1-2 tablespoons, drain the excess). If the pan is looking dry, add a tablespoon or so of olive oil.
  • Add the onion, bell peppers, and garlic to the skillet and cook over medium-high heat for 4-5 minutes, then transfer to the casserole dish.
  • In a large prep bowl, add the eggs, half-and-half, and salt. Whisk until just combined, then stir in the chopped spinach and half the cheese.
  • Pour the egg mixture into the casserole dish and toss everything together then smooth into an even layer.
  • Top with the rest of the cheese.
  • Bake, uncovered, for 45 minutes or until the edges start to brown and the middle is set (insert a toothpick and if it comes out clean, it's done). Don't cook for too much longer than needed as the egg will dry out.
  • Let it cool for a few minutes prior to cutting and serving. Season individual portions with extra salt & pepper if needed.

Notes

  • If the hash browns are still slightly frozen, you should be ok, just ensure there's no large frozen clumps. You may the sub shredded hash browns for the diced kind. 
  • Use any kind of uncooked pork sausage. Italian sausage works as does breakfast sausage. I used Johnsonville Mild Italian for this recipe.
  • Depending on portion size and what else it's served with, it serves 8-12. See blog post for freezing and make ahead tips!
  • Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.
     

Nutrition

Calories: 335kcal | Carbohydrates: 11g | Protein: 18g | Fat: 24g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 239mg | Sodium: 559mg | Potassium: 395mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1201IU | Vitamin C: 17mg | Calcium: 199mg | Iron: 2mg