Breakfast Casserole Recipe

Sausage, egg, hashbrowns and cheese make the ultimate prep-ahead breakfast casserole. Make this easy breakfast, brunch, or special occasion meal! Prep ahead for busy mornings and serve with favourite breakfast sides.  

– 2 pounds ground pork sausage (900g) – 1 (26-ounce/737g) bag frozen shredded hashbrown – 1 cup diced red bell pepper (140g) – ½ cup chopped green onion (47g) – 12 large egg – 1¼ cups whole milk (300mL) – 1¼ teaspoons salt – ¾ teaspoon ground black pepper – 3 cups shredded cheddar cheese divided (252g)


Heat the oven to 350°F. Coat a 9x13-inch baking dish with cooking spray. Place sausage in a large skillet over medium-high heat.   

Step 1


Break the sausage with a spoon as it cooks until browned. Remove sausage with slotted spoon, leaving skillet drippings.  

Step 2

Cook the hashbrowns, bell pepper, and green onion in the same skillet over medium-high heat, stirring occasionally, until the hashbrowns are thawed and the bell pepper is cooked, about 5 minutes. Cool for 5 minutes after removing from heat.  

Step 3

Mix eggs, milk, salt, and pepper in a large basin. Mix in sausage, hashbrowns and 2 cups shredded cheese. Put the mixture in the pan. Sprinkle the remaining 1 cup cheese on top.  

Step 4

Bake 55 minutes until the edges are gently browned and the centre is set. Let stand 5 minutes before serving. If desired, add chopped green onion.  

Step 5

Also See

Easy Cinnamon Roll Cake Recipe