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A delicious breakfast casserole with sausage, cheese, and peppers, perfect for meal prep breakfast ideas recipes.

Breakfast Casserole

This breakfast casserole is a flavorful and convenient meal prep option for busy mornings. It combines crispy hash browns with savory sausage, colorful peppers, and a rich egg mixture, making it a satisfying start to your day.
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Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Cooling Time 30 minutes
Total Time 2 hours 5 minutes
Servings: 12 servings
Course: Breakfast
Calories: 231
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Casserole
  • 1 bag frozen shredded hash browns 20-ounce
  • 4 tablespoons butter melted (or avocado oil for dairy-free)
  • 1 lb ground breakfast sausage see notes for homemade sausage recipe
  • 1 medium red bell pepper diced (about 3/4 cup)
  • 1 medium green bell pepper diced (about 3/4 cup)
  • 5 green onion ends trimmed and sliced thinly (about 1/2 cup)
  • 10 large eggs whisked
  • 1 1/2 cups shredded cheddar or monterey jack cheese omit for dairy-free
  • 1/2 cup milk of choice non-dairy unsweetened milk for dairy-free
  • 1/2 cup plain Greek yogurt or sour cream omit for dairy-free
  • 1/2 teaspoon fine salt
  • 1/4 teaspoon black pepper
For Homemade Sausage (Optional)
  • 1 pound ground turkey or pork
  • 1 teaspoon garlic powder
  • 1/2 teaspoon dried fennel
  • 1 teaspoon Italian seasoning
  • 1 pinch cayenne pepper
  • 1/2 teaspoon fine salt
  • 1/4 teaspoon black pepper

Equipment

  • 9x13 inch casserole dish
  • Large skillet
  • Large bowl

Method
 

  1. Preheat your oven to 400℉. Spray a 9x13 inch casserole dish with non-stick cooking spray.
  2. Add the hash browns to the prepared baking dish. Pour the melted butter over the hash browns and toss to coat. Spread the hash browns evenly and bake for 35-40 minutes, or until they start to crisp and the edges turn golden brown.
  3. While the hash browns bake, brown the ground sausage in a large skillet over medium-high heat. Add the diced bell peppers and sliced green onions to the skillet with the sausage. Continue to cook until the sausage is no longer pink and the vegetables are tender. Drain any excess liquid from the skillet and set aside.
  4. In a large bowl, whisk together the eggs, shredded cheese, milk of choice, Greek yogurt or sour cream, salt, and pepper.
  5. Once the hash browns are done, remove them from the oven. Evenly top the hash browns with the cooked sausage, pepper, and onion mixture.
  6. Pour the egg mixture evenly over the contents in the baking dish.
  7. Bake for 35-45 minutes, or until the center is cooked through. If the edges start to brown too quickly, you can cover the dish with foil. Baking time may vary depending on your dish. Begin checking for doneness around the 30-minute mark.
  8. Store any leftovers in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 3 months.

Nutrition

Calories: 231kcalCarbohydrates: 8gProtein: 18gFat: 14gSaturated Fat: 6gCholesterol: 196mgSodium: 530mgFiber: 2gSugar: 2g

Notes

For homemade sausage, mix 1 pound of ground turkey or pork with 1 teaspoon garlic powder, 1/2 teaspoon dried fennel, 1 teaspoon Italian seasoning, a pinch of cayenne pepper, 1/2 teaspoon fine salt, and 1/4 teaspoon black pepper.
For overnight preparation, follow the recipe through step 5. Allow the hash browns and sausage mixture to cool for at least 30 minutes before adding the egg mixture. Cover and refrigerate overnight. When ready to bake, remove the dish from the refrigerator, uncover, and bake as directed in step 7, adding an extra 5 minutes if needed. Alternatively, you can wait to pour the eggs into the dish until just before baking, storing the egg mixture separately in the refrigerator overnight.

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