Sausage Breakfast Casserole is an easy egg bake recipe combining hash browns, sausage, peppers, onions, and layers of cheese. This breakfast egg casserole is perfect for entertaining or Christmas morning because it can be made ahead of time!
Preheat oven to 400°F. Spray a 9X13 baking dish with cooking spray. In a medium bowl mix together thawed hash browns, butter, oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Press down as firmly as possible on the bottom and up sides of the prepared baking dish.
Bake for 30-35 minutes, or until edges and bottom start to brown. Reduce the oven to 375°F.
While potatoes are baking, brown sausage in a nonstick skillet over medium heat. Break up sausage with a wooden spoon and cook until no longer pink. Transfer cooked sausage to a paper towel lined plate to soak up excess grease.
In the same skillet saute peppers and onions for 5 minutes, or until softened. Remove for heat and set aside.
In a large bowl whisk together eggs, milk, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Pour eggs over partially cooked hash browns. Sprinkle on 1 cup shredded cheese, then all cooked sausage, peppers, onions, and finish with remaining cheese.
Bake in 375°F oven for 20-25 minutes, or until eggs are set. Insert a knife in the middle to make sure eggs are cooked. Let stand for 10-15 minutes before cutting and serving.
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Make Ahead Breakfast Casserole
Bake the hash brown layer the night before and cool slightly. Pour on the whisked eggs, cheese, cooked sausage, peppers, onions, and additional cheese. Cover and refrigerate overnight. The next morning preheat the oven and bake for about 30 minutes. It will need to bake for a little longer since the dish chilled overnight.
How to Freeze / Reheat
Freezing Unbaked Breakfast Casserole:Prepare the recipe as directed until ready to bake with the layers of eggs, potatoes, sausage, and cheese. Wrap tightly with plastic wrap then cover with foil. Freeze up to 2 months.Thaw one day ahead of time in the refrigerator. Remove plastic and foil and bake as directed. The casserole will have to bake slightly longer. Insert a knife in the middle to make sure eggs are set.Freezing Baked Breakfast Casserole:Prepare, bake as directed, and allow the casserole to cool completely. Wrap tightly with plastic wrap then cover with foil. Freeze up to 2 months.Thaw one day ahead of time in the refrigerator. Remove plastic and cover loosely with foil. Preheat oven to 350 degrees. Bake for 20-30 minutes, or until heated through.Leftover Breakfast Casserole:Store leftovers in the refrigerator up to 3 days or wrap in serving sized portions and freeze up to 2 months. Reheat in the microwave at 50% power until almost heated through and then finish at full power.