Easy to make Breakfast Casserole with shredded potato hash browns, sausage or bacon and mozzarella cheese!
Loaded with green bell peppers, Roma tomatoes and onions, breakfast casserole is so easy to make and perfect for the holidays! There’s nothing easier than throwing all of your ingredients in a baking dish and having the oven work its magic.
BREAKFAST CASSEROLE
We have created a long list of delicious breakfast recipes including classic favourites like our Best Fluffy Pancakes, Belgian Waffles and our Best French Toast, but nothing quite serves the masses like our Breakfast Casserole with Bacon or Sausage.
I can’t think of anything easier for a holiday breakfast or brunch than a breakfast casserole. Prepare it the night before to bake in the morning for the easiest breakfast to serve a crowd.
The all important component in this casserole has to be the egg base. You want a creamy mixture that won’t dry out in the oven, plus a delicious veggie medley to provide flavour. To make it deliciously creamy, use milk plus a little heavy cream (thickened cream).
The beauty of this breakfast casserole is that it is so versatile you can really make it your own!
You can use bacon; a bacon/ham mixture (as we did here) OR sausages. Any sausage works well here: breakfast sausage – turkey, chicken, beef, mild Italian or pork. Or add in your favourite!
HOW TO MAKE SHREDDED POTATO HASH BROWNS
AUSSIES AND EVERYONE AROUND THE WORLD: For those of us who don’t have frozen, shredded hash browns in our part of the world, we need to make our own! See image below for a visual.
- Grate the potatoes first on the largest side of the grater.
- Soak your shredded potatoes in water for 5 minutes, then rinse in a fine mesh sieve (colander) under cold running water until the water runs clear.
- Squeeze all of the water out with a tea towel and then allow to air dry on a baking tray or baking sheet.
- Store in the freezer in ziplock freezer bags until ready to use in your breakfast casserole!
HOW TO MAKE BREAKFAST CASSEROLE
If you don’t have frozen potato hash browns, start preparing that first as mentioned above.
Then, move on with your breakfast casserole!
1. Choose your desired meat fillings: sausages, bacon, ham or a combination! If adding sausages and bacon, I suggest frying them up first before adding them to your egg mixture.
For a vegetarian option, you can leave out the meat.
2. Choose your veggie fillings: We like to use green bell peppers (capsicum) and seeded, ripe Roma tomatoes in our breakfast casserole. You can also add in corn kernels, red bell peppers (capsicum), sliced mushrooms and diced zucchini.
3. Choose your cheese: Use your favourite combination of cheese or go with our suggestion of white cheddar with a mozzarella topping.
Layer your potato hash brown at the base of your dish, then pour in your egg mixture with all of the fillings. Top with cheese and bake your breakfast casserole until golden and bubbling!
MAKE AHEAD BREAKFAST CASSEROLE
Assemble the breakfast casserole as instructed in the recipe, then cover with foil and refrigerate overnight. When ready to bake, let sit at room temperature for 30 minutes before cooking.
Serve a slice of breakfast casserole with a side of sliced avocado, extra bacon pieces and easy to make Hollandaise Sauce!
Looking for more easy Breakfast Recipes? Try these!
Breakfast Egg Muffins 3 Ways (Meal Prep)
Cheesy Bacon And Egg Hash (Breakfast Skillet)
Sheet Pan Full Breakfast With Garlic Butter Mushrooms
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
- ½ 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
- ½ cup shredded mozzarella cheese
Instructions
- Preheat oven to 350°F (175°C). Lightly grease an 8x12-inch baking dish with nonstick oil spray.
- Heat the oil in a large skillet or pan over medium heat. Add the bacon or sausage meat and cook until crispy or browned (about 8 minutes -- if using sausage, break up the meat with the tip of a wooden spoon). Add the onion and cook until soft (about 3 minutes).
- In a large bowl, whisk together eggs, milk, cream and garlic powder in a large bowl. Season generously with salt and pepper. Mix in the bacon (or sausages) and onions, tomatoes, bell peppers and cheddar cheese.
- Add a layer of hash browns to the base of the dish. Pour the egg mixture over the hash browns. Top with the mozzarella. Bake until eggs are cooked through (about 45 to 50 minutes).
- Serve warm with an easy to make hollandaise sauce!
Moira Webster says
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.
Stacey Wong says
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?
Stephanie Faron says
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.
Lisa says
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?
Lynda Winn says
Breakfast casserole with hash browns and sausage looks amazing maybe make Christmas Day for family too enjoy merry Christmas lynda
mj seborn says
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!
Linda Bilo says
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.
cheryle says
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.
Amanda Moore says
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. ?
Melissa Walters says
Please forgive me, I’m so puzzled. What is the nightshade you’re referring to?
Chelsea says
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.
cheryle says
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.