Easy Breakfast Casserole
This easy breakfast casserole is a host’s dream. It’s got hash browns, sausage and cheese, and can be prepared ahead for weekend guests or brunch entertaining. This hearty and delicious recipe is a crowd pleaser!
We have overnight guests throughout the year and holidays as friends and family come from out of town and spend the night. With that being the case, serving breakfast has become an important part of entertaining!
I’ve been making this breakfast dish for over 20 years and it’s always a favorite!
Why You’ll Love It
- Hearty and meaty. This is not an eggy dish. Hash browns and sausage are the stars, with enough cheese to make it rich and satisfying. You can even serve it for dinner!
- Prep ahead. It’s simple to put together the night before, place in the refrigerator, and put into the oven the next morning.
- Versatile. I’ve used the same recipe with diced Canadian bacon instead of sausage for an even quicker preparation. You can also try it with pepper jack cheese for a bit of heat, and use cubed hash browns instead of shredded.
- Delicious! The ingredients are pretty basic but the combination is superb. Take this to church potlucks, serve it for a bridal shower brunch, or make it for weekend gatherings.
Ingredients
- Frozen hash browns. I like the texture of the shredded ones for this, plus they cook a little quicker. I recommend thawing them in the fridge overnight so they’re easy to work with.
- Ground breakfast sausage. I use regular flavor you buy in the tube – usually Jimmy Dean or Bob Evans brand. I don’t recommend using flavored varieties like sage or maple.
- Sharp cheddar cheese. Buy a block and shred it yourself for best flavor and texture.
- Evaporated milk. This is an easy pantry ingredient to keep around for when you need it. It’s great because regular milk is perishable so you might not have it when you need it.
- Egg. You only need one egg to this recipe, to help bind everything together.
- Ranch Dressing & Seasoning Mix. This adds great flavor! Go ahead and grab a 1-ounce packet so you have enough. If you only have the 0.4-once size, use it all.
- Dry onion flakes. This pantry staple adds flavor without cutting or pre-cooking onions.
How to Make It
See full instructions in the recipe card below.
- Cook the sausage so it’s no longer pink.
- Layer the ingredients in the baking dish.
- Cover with foil and refrigerate until ready to cook.
- Put the dish in a cold oven and let it heat up with the oven so the dish doesn’t shatter from the temperature shock. Once the oven has reached 350, cook as directed.
Serve this with fresh fruit and spiced muffins with oatmeal topping for a well rounded menu. Sip on a yummy bloody Mary or pear mimosa to make it a celebration!
More Breakfast Casserole Recipes
A brunch party is a leisurely way to ring in the weekend, and it’s a family ritual after opening gifts Christmas morning. Here are some more easy breakfast casseroles to try.
- These creamy hash brown potatoes are a great side item for brunch or dinner.
- This make-ahead Bisquick breakfast bake is delicious and filling with a little southwestern flavor.
- Serve ham and cheese brunch casserole with crunchy potato chip topping any time of year.
- My cheesy grits casserole is a taste of the South and is pure indulgence!
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Easy Breakfast Casserole
Prepare this easy breakfast casserole the night before and then bake it in the morning for breakfast or brunch. It's ideal for hosting overnight guests or weekend entertaining.
Ingredients
- 1 (30-oz) bag frozen shredded hash browns, thawed - about 6 cups
- 2 Tablespoons dried onion flakes
- 1 pound ground breakfast sausage (original flavor)
- 1 (8-oz) block sharp cheddar cheese, shredded
- 1 can (12-oz) fat free Evaporated Milk
- 1 large egg
- 2 Tablespoons Ranch Dressing & Seasoning Mix (from 1-oz. packet)
- Nonstick cooking spray
Instructions
- Preheat oven to 350 degrees. Spray a 9 x 11 baking dish with nonstick cooking spray (makes clean up a breeze).
- In a large skillet, break up the sausage and cook over low heat until no longer pink. Remove to a paper towel-lined plate to drain, and pat dry with another paper towel to remove excess fat.
- Layer 1/2 of the potatoes, 1/2 of the onion flakes, 1/2 the sausage, and 1/2 the cheese in the dish.
- Repeat layers.
- In a small bowl combine Evaporated milk, egg, and seasoning mix. Pour over potato mixture and cover with aluminum foil.
- Bake for 55 to 60 minutes. Uncover and bake another 5 minutes.
- Let stand for 10 minutes before serving.
Notes
If you use cubed hash browns, you'll have to cook it covered for about 15 minutes longer.
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Do I have to use evaporated milk? Why evaporated milk? Can I substitute? Just wondering because I’ve never used that ingredient before and would like to try this casserole.
Melissa, the EM makes the dish more creamy and rich. Regular milk has a higher water content that will not give you the same results.
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