Super Easy Breakfast Casserole | cooking, easy recipes for Busy Mornings

Golden

This classic breakfast casserole is a family favorite that proves how simple cooking, easy recipes can still be sensational. With eggs, shredded potatoes, savory sausage, and plenty of cheddar, it assembles in minutes and bakes into a golden, crowd-pleasing brunch centerpiece. It is perfect for holiday mornings, overnight guests, or any time a fuss-free, comforting meal is needed.

"This breakfast casserole has everything going for itself. It's easy, it's delicious."

Ingredients

Yield: One 9x13 casserole (or two smaller pie dishes)

  • 1 lb bulk breakfast sausage (remove casing and crumble if needed)
  • 12 large eggs
  • 1 cup milk
  • 30 oz bag frozen shredded hash browns, thawed
  • 8 oz sharp yellow cheddar, freshly grated
  • 2 tbsp garlic and herb seasoning (or mix of granulated garlic, onion, and dried parsley)
  • Plenty of salt and pepper
Mixing bowl with eggs and milk next to a bowl of freshly grated cheddar and a skillet of cooked sausage on the counter.

Method

  1. Preheat oven to 350°F and brown the sausage in a skillet over medium heat until fully cooked and nicely crisped. Break it into small pieces as it cooks so it distributes evenly in the casserole. Set aside to cool slightly.

    Evenly browned breakfast sausage in a skillet with hash browns in a baking dish at the ready

  2. In a large bowl whisk together the eggs, milk, a pinch of salt, and a few grinds of black pepper. Stir in about 1/2 cup of the grated cheddar; reserve the rest for the topping.

  3. In a buttered or greased 9x13 baking dish, spread the thawed shredded hash browns evenly. Sprinkle the garlic and herb seasoning over the potatoes, then add a little extra salt and pepper to taste.

  4. Scatter the browned sausage over the potatoes, breaking up any large chunks and trying to get an even layer. Pour the egg mixture over everything — it may not look like much at first, but the eggs will distribute and puff as they bake.

    Beaten egg mixture being poured from a stainless bowl into a white casserole dish filled with browned sausage and shredded potatoes, with a bowl of grated cheddar at the side.

  5. Top with the remaining grated cheddar. Bake in the preheated oven for about 60 minutes, or until the center is set and the top is golden and slightly crisp. Let rest 10 minutes before slicing.

    Finished breakfast casserole with melted cheddar and browned sausage in a white baking dish on a wooden counter

Why this works

  • The thawed shredded hash browns create a tender, potato-forward base that bakes into a soft interior and crispy edges.
  • Eggs and milk form a custardy binder that holds the casserole together while baking.
  • Freshly grated cheddar melts and browns on top for both flavor and texture contrast.

Variations and Substitutions

  • Meat swaps: Use diced ham, cooked bacon, or a mixture of peppers, onions, and bacon instead of sausage.
  • Vegetarian: Omit meat and add sautéed mushrooms, bell peppers, and spinach for a veggie-packed version.
  • Cheese: Try pepper jack, Colby, or a blend for different flavors.
  • Pan size: If not using a 9x13, split into two pie plates or two smaller baking dishes and reduce baking time slightly.

Serving Suggestions

  • Serve with a simple winter fruit salad of apples, pears, oranges, and pomegranate seeds tossed with a little sugar.
  • Set out a bowl of Greek yogurt and let guests make parfaits with the fruit.
  • Add bakery items like mini cinnamon rolls or Danish and offer juices or mimosas for an easy brunch spread.

Expert Tips

  • Thaw the potatoes: Make sure the frozen hash browns are fully thawed so the casserole bakes evenly.
  • Don’t overcook: Bake until the center is set but not dry; resting 10 minutes helps the eggs finish gently.
  • Season boldly: Potatoes are neutral, so garlic and herb seasoning plus salt and pepper are essential for flavor.
  • Prep ahead: Assemble the night before, cover, and refrigerate; add a few extra minutes to baking time if chilled straight from the fridge.

Storage and Reheating

  • Refrigerate leftovers in an airtight container for up to 3 days.
  • Reheat slices in a 350°F oven for about 10 to 15 minutes or until warmed through to preserve texture. Microwaving works in a pinch but may soften the crust.
  • To freeze, cut into portions, wrap tightly, and freeze up to 2 months. Thaw overnight before reheating.

Frequently Asked Questions

Can the casserole be assembled the night before?

Yes. Assemble, cover, and refrigerate overnight. Allow a few extra minutes of baking time if the dish is cold going into the oven.

Is there a dairy-free option?

Use unsweetened almond or oat milk and a dairy-free shredded cheese. The texture will be slightly different but still tasty.

Make it your own

This recipe is a reliable, comforting example of simple cooking, easy recipes. It shines because it is flexible and forgiving. With minimal hands-on time and maximum crowd-pleasing results, it becomes a go-to whenever feeding a group is required. Swap in preferred proteins, cheeses, or add-ins and let it reflect the household’s tastes while keeping the effort delightfully low.

Hand sprinkling garlic-and-herb seasoning from a small glass jar over shredded hash browns in a white casserole dish, bowl of cheddar visible.

This article was created from the video Super Easy Breakfast Casserole with the help of AI.

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