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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.
I’ve always made a breakfast casserole in my crockpot, we love it. Because of the time it takes mine to cook in the crockpot, usually put it together the night before or fix it during the day for the following day. It says if I’m putting it together the night before to wait until morning to add the eggs. I just wanted to see if you ever had a problem with adding the eggs the night before? I’d love to have one that I can throw in the oven and eat the same day. Mine fills a 6qt crockpot. So I’d like to fill a 10×13 casserole dish. Yours is very similar to the one I make & like you, I switch up what I use…so I know we’re gonna love it. Do you think using 32oz of hash browns and 12 eggs (usually I’ll add 1/2-1Lb of mushrooms) would do the trick?
I’ve been cooking a variation of this for my Bed and Breakfast for years. I think you misunderstood the directions. By all means add the eggs the night before! This allows the potatoes to soak them up and makes a creamy delicious casserole. But how can you cook them in a crockpot if you prep the night before? Are you refrigerating the whole crockpot, or pouring them into a bowl , then the crock pot the day of cooking?
I use a huge casserole dish when making this to serve 14. I jazz mine up by putting on the cheese, then rows of onions, bell peppers, and chopped up bacon. Tent foil over the top for the first 30 minutes so your cheese does not get too brown or crunchy.
How do you think this would hold up if I made this at the beginning of the week in order to have leftovers all week? Thanks, I love every recipe that I have tried of yours so far!!
When my guests don’t show up at breakfast and I have a lot left over, I eat this for the rest of the week. Use a crusty bread, like ciabatta heated or toasted and buttered. A side of fresh tomatoes is nice too
This is a simple and delicious dish, but bell pepper just didn’t get it for me–I used roasted poblano chiles, but mild Hatch (or Anaheim) would have been good, too. Be careful of Hatch chiles, however as they come either hot or mild, and the hot ones can exceed jalapeno in Scoville units, while the mild is just a baby step up from bells. I’m a little confused by the term “capsicum” which is a genus name that applies to all members of a botanical group that includes everything from sweet bell peppers to ghost peppers. Chris’s comment about precooking fresh potatoes is a good idea–I often microwave potatoes (usually russets) until firm and about 3/4 cooked before grating them for hash browns when I don’t have frozen on hand. I made this recipe with sausage, cooked and drained of fat before adding it.
Hi Karina
Do you thaw hash browns first before assembling casserole . …or do you bake frozen ?…..Other recipes indicate they need to be thawed
Thank You,
Louise
Hi Louise. They go in frozen. Enjoy!
Hi Karina
I’m going to make this for a change on Xmas morning. I’ve looked at a few recipes online and some casseroles use Italian bread in them, not hash browns. How do you think your recipe with the hash browns would go with a mixture of the bread ? too much or leave out the bread?
Thanks Jo
Karina, your pan look like q 9×13 but the recipe calls for an 8×12 pan that seems too small for the quanity. Please clarify. I love your recipes! Thanks
Hi Bonnie! I used an 8×12 because we wanted a thick casserole. You can definitely use a 9×13! It will just be a tad thinner than ours but still delicious! I hope you like it!
This sounds great; like a take on a flourless quiche. I think I’ll make it for Christmas day breakfast because it’ll be zero fuss, yet something a little bit different. May I just double-check the ‘hash browns’ really truly are just raw grated potato; washed, squeezed out and dried? I always par-cook my potatoes before I grate them for hash browns or fritters because otherwise, no matter how long I cook them for, they often end up slightly crunchy inside and no-one likes raw-tatie-hash! Do the potatoes form a ‘base’ or do they just amalgamate themselves through the slice?
Hey Chris! We also usually either fry our potatoes or par-boil for adding to a frittata or omelette. In this dish though, they do go in raw and manage to mix through the casserole while it bakes. You are more than welcome to put them into the dish and bake them in the oven first for 10-15 minutes. We have tried that, spraying them with olive oil spray first, and you get a true crust that way! Then pour the egg mixture over the top and continue on with the recipe.
Honestly, they are great either way. Please let me know what you decide to do. I’d love to hear your feedback!
Happy holidays!
Oh yes! Thankyou. I’ll do the short pre-cook because I love the idea of a ‘crust’. I’ll let you know how it turned out 🙂
Good luck Chris! I’m looking forward to hearing back!
Hi Karina, I did make this for Christmas. We had 3 quite food-fussy American friends joining us for breakfast and it was a smash hit with them. I par-cooked the potatoes slightly on Christmas Eve, cooled them, grated them, mixed them with a small amount of butter and cooked them alone for 15 mins until they started to brown on the tips. Then I topped them with the crumbled sausage mixture and set everything aside in the fridge with the egg mixture separate. On Christmas morning I simply poured the egg over the top and popped it into the oven. So easy! It was delicious and there wasn’t a scrap left. I’m going to try it again one day following the original recipe (bacon version this time) and see which one I like best 🙂
That’s a great idea. I made this for the first time and was disappointed with how the frozen hash browns came out. Next time, I’ll either cook them first, or perhaps put them on top of the casserole so that they brown.
I would love to try this but my household consists of myself & my husband and we are both over 70 could never eat in one setting – can this be frozen after baking?
Hi Patricia!
Yes, you can sure freeze this. Thanks for trying this recipe and for following along with me! xo
I could not find the ratio of eggs to milk and heavy cream for your breakfast casserole with bacon or sausage. How much liquid (i.e.8 eggs, 1 cup milk) should be used to get the right consistency for the egg mixture?
Hi Pam. I’m sorry you had trouble! All quantities are in the recipe box at the bottom of the post.
Can this be froze and then cook, at a later date?
Donna!
Yes, you should be able to freeze it without any problem. Thanks for following along with me!