Breakfast Casserole with Sausage and Hash Browns
Sausage, hash browns, peppers and cheddar baked in a savory egg custard. Make it the night before or bake it for dinner tonight.
25% of it needs you at the counter
- Hands-on
- 20 min
- Cooking
- 50 min
- Resting
- 10 min
- Serves
- 8
- Calories
- 460
- Protein
- 23 g
- Per serving
- $1.97
Why this recipe works
Breakfast casserole earns its place at dinner because nearly all the work happens before it goes in the oven. Assemble it the night before for an easy morning, or put it together in 20 minutes for breakfast-for-dinner.
- Thawing the hash browns and squeezing them dry keeps the bottom from turning soggy.
- Browning the sausage first renders its fat so the casserole isn't greasy.
- Ten eggs to 1½ cups of milk sets into a tender custard rather than a rubbery one.
Ingredients
To serve
You will need
- 9x13-inch baking dish
- 12-inch skillet
- Large mixing bowl
- Clean kitchen towel
Method
Tap a step number to mark it done.
Prep the hash browns
Heat the oven to 350°F and grease the baking dish. Spread the thawed hash browns on a clean towel, roll it up and squeeze out as much water as you can.
Brown the sausage
Cook the sausage in the skillet over medium-high heat, breaking it up, until browned, about 7 minutes. Add the onion and pepper and cook until soft, 4 to 5 minutes more. Drain off the fat.
Layer
Spread the hash browns in the dish. Scatter the sausage mixture and 1½ cups of the cheddar over the top.
Add the eggs
Whisk the eggs, milk, mustard powder, salt and pepper until smooth and pour evenly over the dish. Top with the remaining cheddar.
Bake
Bake uncovered until puffed, golden and set in the center, 45 to 55 minutes. A knife in the middle should come out clean, or the center should read 160°F. Rest 10 minutes before cutting.
Techniques in this recipe
- Fish and seafood145°F / 63°C
- Pork chops, tenderloin, whole cuts of beef145°F / 63°C
- Ground beef, pork and sausage160°F / 71°C
- Chicken and turkey (all cuts)165°F / 74°C
Source: USDA safe minimum internal temperatures. Measure the thickest part, away from bone. Is it done? Safe temperatures
The internal temperatures that tell you chicken, pork, beef, fish and ground meat are cooked safely, and when to pull them early for juicier results.
Read the full guide
Cook's notes
- To make it ahead, assemble, cover and refrigerate for up to 24 hours. Let it stand while the oven heats and add 10 to 15 minutes to the bake.
- If the top browns before the center sets, lay a sheet of foil loosely over it.
- For a vegetarian version, leave out the sausage and add 2 cups of sautéed spinach and mushrooms.
Nutrition per serving
460 calories
$1.97 estimated cost per serving
Where the calories come from
| Protein | 20% of calories | 23 g |
|---|---|---|
| Carbs | 17% of calories | 19 g |
| Fat | 63% of calories | 32 g |
| Fiber | 2 g | |
| Sodium | 820 mg |
Calculated from USDA FoodData Central values for the listed ingredients and amounts; not lab-tested. Cost estimated from average US retail prices.
Questions people ask
Can you make breakfast casserole the night before?
Yes. Assemble it completely, cover and refrigerate for up to 24 hours, then bake straight from the fridge, adding 10 to 15 minutes.
Do you need to thaw hash browns for breakfast casserole?
Yes. Thaw them and squeeze them dry. Frozen hash browns release water as they bake, which makes the bottom soggy and slows the eggs from setting.
How do you know when breakfast casserole is done?
The center is set rather than jiggly, and a knife inserted in the middle comes out clean. An instant-read thermometer should read 160°F.
