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This easy to make Breakfast Casserole is loaded with shredded hash browns, sausage or bacon, melty mozzarella cheese, and plenty of savory flavor. It’s the kind of no-fuss recipe that makes mornings feel a little more special without any extra effort. Just layer everything into a dish and let the oven work its magic.
With green bell peppers, Roma tomatoes, and onions, this colorful breakfast casserole recipe is healthy, satisfying, and perfect for holidays or weekend brunch.Whether you’re craving a warm egg bake or need an easy breakfast casserole to feed a crowd, this one is always a hit.
What Makes This Breakfast Casserole Work
What makes this Breakfast Casserole so reliable is how effortlessly it comes together with simple, everyday ingredients. Using frozen shredded hash browns saves time without sacrificing texture, while the combination of sausage or bacon adds a deep, savory flavor
Mozzarella cheese melts beautifully into the eggs, giving the whole dish a creamy, satisfying bite. The addition of bell peppers, onions, and tomatoes brings color, freshness, and just the right balance to the richness. Whether you’re hosting brunch or meal prepping for the week, this easy breakfast casserole delivers every time.
What Goes Into This Breakfast Casserole
This Breakfast Casserole uses simple ingredients that come together to create a warm, hearty meal. It’s packed with protein, full of flavor, and easily customizable depending on what you have on mind.
- Diced Bacon or Sausage: Choose between chopped bacon or uncooked sausage for a rich, savory base that infuses the casserole with flavor.
- Frozen Hash Browns: Shredded hash browns make this dish hearty and filling, with crispy edges and soft centers when baked.
- Eggs and Cream: A mix of eggs, milk, and heavy cream creates the perfect custardy texture that holds everything together.
- Cheddar and Mozzarella Cheese: The blend of sharp white cheddar and gooey mozzarella gives the casserole a melty, cheesy finish.
Note: Please see recipe card at the bottom for a full list of ingredients with measurements
How To Make Breakfast Casserole
- Preheat the Oven: Preheat your oven to 350°F (175°C) and lightly grease an 8×12-inch baking dish with nonstick oil spray. Set aside while you prepare the filling.
- Cook the Meat: Heat olive oil in a large skillet over medium heat. Add the chopped bacon or sausage and cook for about 8 minutes until browned and crispy.
- Sauté the Onion: Add the diced onion to the same skillet and cook until softened, about 3 minutes. Then remove the pan from heat and let cool slightly.
- Whisk the Egg Mixture: In a bowl, whisk the eggs, milk, cream, and garlic powder. Season with salt and pepper, then stir in the meat, onions, tomatoes, bell peppers, and cheddar.
- Assemble the Casserole: Spread the hash browns evenly in the prepared baking dish. Pour the egg mixture over the top and finish with a layer of mozzarella.
- Bake and Serve: Bake uncovered for 45 to 50 minutes, or until the eggs are set and the top is golden. Let rest a few minutes before slicing and serving warm.
This Breakfast Casserole is rich, savory, and perfect with a few simple sides to complete your spread. Drizzle it with a spoonful of homemade Hollandaise Sauce for an extra layer of creamy indulgence. You can also serve it with a crisp Avocado Greek Salad or a warm basket of Dinner Rolls to balance the meal beautifully.
Recipe FAQ’s
Both bacon and sausage work well, so it depends on your preference. You can even use a combination for extra flavor or try turkey sausage for a lighter option.
Yes, but you’ll need to shred them and squeeze out excess moisture with a clean towel. This helps prevent a watery casserole.
The center should be set and no longer jiggly, and a knife inserted in the middle should come out clean. If it’s still soft, bake it for another 5–10 minutes.
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Breakfast Casserole with Hash Browns, Bacon or Sausage!
Ingredients
- 1 tablespoon olive oil
- 1 pound diced bacon chopped, or uncooked sausages, casings removed
- 10 large eggs
- 1 cup milk half and half or heavy cream
- 1/2 cup heavy cream or thickened cream
- 1 teaspoon garlic powder
- 1 pinch salt
- 1 pinch cracked pepper
- 2 Roma tomatoes seeded and chopped
- 1 onion diced
- 1 green bell pepper seeded and chopped
- 1 cup white cheddar shredded
- 28 ounces hash browns shredded, frozen
- 1/2 cup shredded mozzarella cheese
Instructions
- Set your oven to 350°F (175°C). While it’s heating, lightly grease an 8×12-inch baking dish with nonstick cooking spray to prevent sticking. Set the dish aside for later use.
- In a large skillet over medium heat, warm a bit of olive oil. Add chopped bacon or sausage and cook for about 8 minutes, stirring occasionally, until browned and crispy. This will add a deep savory flavor to your casserole.
- Using the same skillet and leftover fat, add the diced onion. Sauté for about 3 minutes until soft and translucent. Remove the skillet from heat and allow everything to cool slightly so it doesn't scramble the eggs later.
- In a large mixing bowl, whisk together the eggs, milk, cream, and garlic powder until well combined. Season with salt and pepper. Stir in the cooked meat, sautéed onions, diced tomatoes, bell peppers, and shredded cheddar cheese until evenly mixed.
- Spread the frozen hash browns in an even layer across the bottom of your prepared baking dish. Pour the egg mixture over the top, then sprinkle a generous layer of shredded mozzarella cheese. Bake uncovered for 45 to 50 minutes, or until the center is set and the top turns golden brown. Let rest for a few minutes before slicing and serving warm.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Everyone loved this. I changed from tomato to red pepper and half and half with no milk. It turned out great. My only wish is that I hadn’t had to do the “make ahead”. The hash browns weren’t prevalent.
I made this on Boxing day used left over cooked stuffing and pigs in blankets, chopped smoked pork loin and some spring onions. Everyone enjoyed it and have made again today, this time using red pepper and onion. I am going to make and freeze some for my son.
I’m planning to make this with some potatoes that need to cook at 450 degrees. Do you still think it’s possible to make this at the same time? How can I adjust for time?
This casserole was exceptional. Everyone loved it. I used bacon and added with the other cheeses Mexican cheese. It’s a keeper. Everything I have made off your website my family has loved. I’ve made so many of your recipes. Thanks, , They all taste delicious I haven’t found a bad recipe yet.
This looks awesome and amazing, can’t wait to try it! I want to cut the recipe in half since I don’t have as many people to feed. Do I reduce the cooking time? If so, how long should I cook it?
Breakfast casserole with hash browns and sausage looks amazing maybe make Christmas Day for family too enjoy merry Christmas lynda
i picked this tip up from online.. after rinsing the grated potatoes run them the in the salad spinner to remove water.. i am trying this recipe soon as i have friends over. thanks!
Would it work well to cook this recipe in muffin tins and then freeze them for individual breakfasts on weekdays? How long would you suggest microwaving them? And on what power? Thanks.
yes. it is so, simple t do these. Undercook them a tad, say 5 minutes.I would try reheating them for 40 seconds first, then check if heated through. Freeze them in a ziplock baggie.
Ohan I want to try this sooo bad!!! Unfortunately, I am nightshade intolerant. ? Thos looks delicious though and I am thinking of tweaking it to see if I can adjust it to my diet. ?
Please forgive me, I’m so puzzled. What is the nightshade you’re referring to?
Nightshade refers to a group of plants… you can Google nightshade foods. This receipe includes the nightshades: potatoes, tomatoes, and peppers. Eggplant is also a nightshade.
you can replace the potatoes with bread crumbs, skip the peppers, use more cheese. But are you allergic to all nightshades? Perhaps just the capsicums, which still allows onions and garlic.