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Best Breakfast Casserole
5 from 3 votes

Best Breakfast Casserole

Everyone loves a good casserole and when you serve on for breakfast, it's even better! Be sure to allow the hash browns to thaw first. This can be expedited by defrosting them in your microwave. Letting the casserole rest for 15 to 20 minutes is important. This allows the liquid to be absorbed by the potatoes. If you cut into it too soon, there may be a little extra liquid at the bottom of the dish.

Prep Time
15 mins
Cook Time
1 hr
Additional Time
20 mins
Total Time
1 hr 35 mins
Servings: 8
Calories: 487 kcal
Course: Brunch
Cuisine: American

Ingredients

  • cooking spray
  • 1 lb breakfast sausage regular or hot (spicy)
  • 1 medium onion chopped
  • 1 red bell pepper seeded and chopped
  • 12 large egg
  • 2 cups half and half
  • 1 oz can green chili chopped
  • 2 teaspoon kosher salt divided
  • 1 teaspoon black pepper divided
  • 1 teaspoon garlic powder
  • 30 oz hash browns thawed, frozen
  • 2 cups cheddar cheese shredded
  • 3 scallions sliced, white and green parts, for garnish

Instructions

    Cup of Yum
  1. Preheat oven to 350°F.
  2. Spray a 9x13" baking dish with cooking spray until coated.
  3. Crumble the sausage into a large skillet over medium heat. Stir in the onion and bell pepper and cook, stirring often, until the sausage is no longer pink and the vegetables are soft. Set aside to cool for about 15 minutes.
  4. Crack the eggs into a large bowl and whisk until lightly beaten. Stir in the half and half, green chilis, 1 teaspoon salt, ½ teaspoon black pepper, and the garlic powder. Gently stir in the cooled sausage mixture.
  5. In another large bowl, toss the thawed hash browns with 1 teaspoon salt and ½ teaspoon pepper. Press the seasoned hash brown into the bottom of the prepared dish.
  6. Pour the egg and sausage mixture over the tops of the hash browns. Use a large spatula to evenly spread the mixture over the hash browns. Top with the shredded cheese.
  7. Bake for 45 minutes, until the eggs are set and the top is lightly browned.
  8. Remove from the oven and allow the casserole to rest for 15 to 20 minutes. Garnish with scallions. Slice and serve at once.

Notes

  • See the video near the top of the blog post for visual guidance. If you liked the video, please subscribe to our YouTube channel. 
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  • The hash browns are easier to toss with the salt and pepper when they are thawed. You can easily defrost them in you microwave. 
  • The casserole can be assembled entirely the evening before. Cover the dish and place in the refrigerator. Remove from the fridge an hour before baking. And be sure to remove the foil. 
  • You may experience a small amount of liquid in the bottom of the dish when you remove slices. This is moisture from the hash browns. Allowing the casserole to rest for 15 to 20 minutes will help reduce this if not completely eliminate any extra liquid. Use a paper towel to absorb the excess liquid (there shouldn't be much). 
  • Leftovers will keep in the fridge (with foil over the dish or in a container with a lid) for up to 5 days. Reheat in a 325°F oven (covered with foil) for 20 minutes, or until heated through. Or, heat in the microwave on HIGH for 1-minute increments. 

Nutrition Information

Calories 487kcal (24%) Carbohydrates 7g (2%) Protein 27g (54%) Fat 21g (32%) Saturated Fat 17g (85%) Polyunsaturated Fat 4g (24%) Monounsaturated Fat 8g (40%) Trans Fat 0.1g (5%) Cholesterol 369mg (123%) Sodium 898mg (37%) Potassium 418mg (9%) Fiber 1g (4%) Sugar 4g (8%) Vitamin A 1457IU (29%) Vitamin C 22mg (24%) Calcium 321mg (32%) Iron 2mg (11%)

Nutrition Facts

Serving: 8 Serving

Amount Per Serving

Calories 487

% Daily Value*

Calories 487kcal 24%
Carbohydrates 7g 2%
Protein 27g 54%
Fat 21g 32%
Saturated Fat 17g 85%
Polyunsaturated Fat 4g 24%
Monounsaturated Fat 8g 40%
Trans Fat 0.1g 5%
Cholesterol 369mg 123%
Sodium 898mg 37%
Potassium 418mg 9%
Fiber 1g 4%
Sugar 4g 8%
Vitamin A 1457IU 29%
Vitamin C 22mg 24%
Calcium 321mg 32%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.