Brunch Casserole
This Brunch Casserole is the perfect all-in-one breakfast bake, combining crispy hash browns, savory sausage, sweet bell peppers, and melted cheese in a fluffy egg custard.
Whether you’re feeding a crowd or prepping ahead for busy mornings, this comforting and hearty dish is always a hit. It’s simple, satisfying, and sure to become a brunch-time favorite!
Why You’ll Love This Recipe
One-dish wonder: Easy to make and feeds a group with minimal cleanup.
Make-ahead friendly: Assemble the night before and bake fresh in the morning.
Customizable: You can tweak the ingredients to suit dietary needs or use up fridge leftovers.
Balanced & satisfying: Combines protein, veggies, dairy, and carbs in one filling meal.
Key Ingredients
Hash Brown Potatoes: Provides a crispy, starchy base.
Spicy Pork Sausage: Adds bold, savory flavor and protein.
Red Bell Peppers & Green Onions: Bring sweetness, color, and freshness.
Eggs & Whole Milk: Create a custardy, fluffy binding for the casserole.
Cheddar or Monterey Jack Cheese: Melted throughout for richness and gooey goodness.
Kitchen Tools
Skillet
9×13-inch baking dish
Mixing bowl
Whisk
Spatula
Brunch Casserole
Ingredients:
11 oz frozen hash brown potatoes, thawed
1 1/2 lbs bulk spicy pork sausage or breakfast sausage
2 medium red bell peppers, chopped
7 medium green onions, chopped
2 cups shredded cheddar or Monterey Jack cheese, divided
2 cups whole milk
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon garlic powder
6 eggs, beaten
Instructions:
Preheat your oven to 375°F (190°C).
In a skillet over medium heat, cook the sausage for about 4 minutes. Add the chopped red bell peppers and continue cooking for another 4–5 minutes, or until the sausage is fully browned and the peppers are tender.
Remove the skillet from heat and combine the sausage-pepper mixture with the thawed hash browns in a greased 9×13-inch baking dish. Stir in 1 cup of shredded cheese.
In a separate bowl, whisk together the eggs, milk, salt, pepper, and garlic powder until well blended. Mix in the chopped green onions.
Pour the egg mixture evenly over the sausage and potato mixture. Sprinkle the remaining cheese on top.
Bake for 40–50 minutes, or until the eggs are fully set and the top is golden and bubbling.
Let the casserole rest for a few minutes before slicing and serving.
Recipe Notes
Thaw hash browns completely before mixing them in—using frozen ones can lead to uneven cooking or excess moisture in the casserole.
Drain excess fat from the sausage after browning if it’s particularly greasy. This keeps the casserole from becoming too oily.
Use a well-greased baking dish to prevent sticking and make serving easier.
Let the casserole rest for 5–10 minutes after baking. This helps it set up for cleaner slices and better texture.
Make it ahead: This casserole is ideal for overnight prep. Simply assemble everything, cover, and refrigerate. In the morning, bake it fresh for a no-stress breakfast or brunch.
Check doneness by inserting a knife or toothpick into the center—it should come out clean and the eggs should be fully set.
Customize easily: You can swap ingredients without affecting the overall structure. Just keep the egg and milk ratio the same for best results.
Nutrition Information
(Estimated per serving, yields ~8 servings)
Calories: ~420 | Protein: 22g | Carbohydrates: 18g | Fat: 30g | Saturated Fat: 12g | Sodium: ~680mg | Fiber: 2g | Sugar: 4g
Frequently Asked Questions:
Can I make this casserole ahead of time?
Yes! Assemble everything the night before, cover, and refrigerate. Bake fresh the next morning.
Can I use different types of sausage?
Absolutely. Breakfast sausage, turkey sausage, or mild Italian sausage all work well.
What can I use instead of hash browns?
Try diced cooked potatoes, sweet potatoes, or even cauliflower rice for a twist.
Can I freeze this after baking?
Yes—cool it completely first, then portion and freeze. Reheat in the oven for best texture.
Do I have to use whole milk?
Not necessarily. 2% milk or half-and-half will also work, though skim milk may result in a less creamy texture.
Should I grease the baking dish?
Yes, to prevent sticking and help with easy cleanup.
Can I use egg substitutes or egg whites?
Yes, liquid egg substitutes work fine. Use about 1 ½ cups in place of 6 eggs.
How will I know it’s done?
The center should be set and no longer jiggle. A knife inserted in the center should come out clean.
What if the top is browning too fast?
Tent the dish loosely with foil during the last 10–15 minutes of baking.
Can I scale this recipe down?
Yes! Halve the ingredients and bake in an 8×8-inch dish for about 30–35 minutes.