top of page

Breakfast Casserole

60 minutes

10 servings

This is a super easy make ahead breakfast casserole that will please a crowd.

Breakfast Casserole


  • Preheat oven to 375 degrees (if you are making immediately)

  • In a medium frying pan cook sausage until no longer pink (if using plant based crumbles place them in a large mixing bowl). Remove sausage with a slotted spoon and put in a large mixing bowl.

  • In same frying pan cook the onion and red pepper for 5 minutes.  Add the garlic and cook for another 2 minutes until fragrant.

  • Put vegetable mixture into the bowl with the sausage (plant based crumbles).

  • Add hashbrowns and 1 1/2 cups of the shredded cheese to the bowl and stir.

  • In  separate bowl whisk the eggs, milk and pepper.  Add the egg mixture to the hashbrown mixture and combine.

  • Pour into a 9*13 baking dish and top with remaining cheese.

  • If making ahead place in the refrigerator until ready to cook.

  • Cover with foil and cook for 35 minutes. Remove foil and cook for another 15 minutes or until done.

  • Use a fork to test the middle of casserole to make sure cooked through. 

  • Let casserole rest for 5 minutes and garnish with green onions and serve.


  • 1 lb. of sausage (or plant based crumbles)

  • 1 white onion, diced

  • 3 garlic cloves, minced

  • 1 red bell pepper, diced

  • 6 eggs

  • 1/3 cup whole milk

  • 20 oz diced hashbrown, thawed

  • 2 cups shredded sharp cheddar cheese

  • 1/4 tsp. black pepper

  • green onions for garnish

bottom of page