Sausage Breakfast Casserole

  • Prep Time: 20 mins
  • Total Time: 50 mins
  • Servings: 4-6

    • Ingredients

  • 1lbJimmy Dean sausage
  • 1/2 cupchopped onion
  • 1/2 cupgreen pepper
  • 4cupsfrozen hash browns
  • 9 -12eggs, depending on size
  • 1 1/2 cupscheddar cheese, shredded

    • Directions

  • Brown the sausage and drain.
  • In a greased 9×13 inch cake pan, sprinkle the hashbrowns, then sausage, onion, green peppers, and 1/2 cheese.
  • Mix the eggs until scrambled and pour over the hashbrown mixture in cake pan.
  • Fork the ingredients together.
  • Bake at 350* for 30 minutes, checking to see if done in the center.
  • Sprinkle the remaining cheese over the top and put back in the oven until melted.
  • This can be done the night before and put in the refrigerator overnight.
  • You may need to cook a little longer, though.
  • You can be creative, substitute ham for the sauasage.
  • or pepper jack cheese for the cheddar.

    • Reviews

  • “OH MY We had a blast with this one…no one knew what they wanted. We did breakfast for dinner. Had some added children and they had the best time. We had fruit to go with it and the children was telling there Moms and Dads about it. It was a big winner here and happy to have it. No changes needed. Thank You”

  • “Oh My!!!I made this for a work brunch!EVERYONE LOVED it!I used potatoes O’Brien instead of cutting onions and peppers.And I used colby/jack cheese (what I had in the fridge).Turned out GREAT!!!Give this one a try!”

  • “I made this for a 20-person breakfast and everyone (including me) loved it!I did have to go back to the store for more eggs, though.Each 9×13 pan took about 18!One guest told me she makes the same thing but adds a bit of mustard powder to the egg.It was so yummy and filling that nobody touched the fruit salad OR cornbread!”

  • “Wonderful! Be sure to allow more time to bake it it’s been in the fridge overnight ( about 20 minutes more)”

  • “This is such a GrEaT recipe!! I made this for our church Cafe.I made half with out meat and half with sausage.I baked them in mini cupcake pans to make little egg bites, they are so YuMmIe!! Thank you so much!”

  • “This is a great recipe, but here’s a tip if you want to serve it for breakfast, and don’t want to fuss.It can be put in a large crockpot and done overnight on low. Be sure to spray the crockpot & don’t stir, just layer.”

  • “I was hosting Mother’s Day Brunch and needed an easy way to make brekfast burritos ahead of time.This recipe was perfect for that.I just baked it up (12 eggs).Then filled tortillas, and wrapped them in tin foil.About 25 minutes before serving, I put them in a 350 degree oven and baked.Served with salsa and sour cream.Yum!”

  • “Sooo gooood!I always end up having to use more than a dozen eggs, but otherwise this recipe is great!”

  • “Really enjoyed the recipe.I made some alterations to the recipe.Cut out the green peppers and that was mainly because I cannot stand them lol.I used a whole onion instead and if I had mushrooms would have put them in.Instead of 9-12 eggs I used 4 eggs and a container of egg whites.This helped to cut the cholesterol down greatly.Also I cut out 1/2 cup of cheese and used crumbled turkey sausage.At the 30 min mark I added the rest of the cheese and then topped with diced tomatoes and put back in the oven for 20 mins.It came out firm but fluffy.We considered slicing avocado on the servings but they were too hard yet.We cut the pan into six servings.The changes that we made cut the total calories to 1170, the total fat to 50, total carbs to 51, and upped the protein to 126.Definitely a good base recipe and can be altered to personal tastes and preferences.”

  • “The family loved it my 6 & 13 yearold went back for 3rd’s.”

  • “This was perfect.Very easy, not runny & a crowd-pleaser.I used 1/2 lb turkey sausage & 1/2 lb bacon crumbled.I used all 12 eggs (large eggs) and it was the perfect amount.I thought it needed some seasoning, so I added some garlic powder, salt, pepper, seasoned salt & cavenders (my personal favorite seasoning). This was great!”

  • “I loved this recipe b/c it was a lactose/milk protein friendly one for my daughter.I left a 1/3 without cheese and her side was just as good as ours.I used the southern diced frozen potatoes with seasoning salt (which are still a tad bland)and omitted the g pepper and onion b/c of my kids and used ham instead. I did it overnight and it took about an hour in the oven. Made an easy valentine’s/before church breakfast..and reheated great for before shoveling snow the next day!”

  • “This was fantastic and super easy.Next time I think I will add a little seasoned salt to the hash browns for more flavor but this is a great dish!I will be making this again and again. Thanks!”

  • “This was incredibly easy and tasted really good!”

  • “This is DIVINE! We loved it! It was our Thanksgiving Day breakfast this year. I made everything the night before, but I left out the eggs. I added the eggs the next morning and cooked it. It saved a lot of prep time. My husband and I both agreed that the onions should have been pre-cooked with the sausage and then it would have been 6 stars! We just felt that they were a little too raw and strong for our taste not being pre-cooked, but still a FABULOUS dish. Thanks for sharing!”

  • “Very Good as is!!”

  • “This recipe is really easy and fantastic! The whole family LOVES it! Thanks for sharing.”

  • “Really easy and good.It comes out rather dense so it can be taken on the go very easily.Have made it a couple of times.Like to put in individually portioned bags for on the go to work or school.”

  • “Thought this was really good.I halved it because it’s just the two of us.I had to use tater tots in place of the hash browns and I also added mushrooms.Thanks for a great recipe!”

  • “Thanks for sharing this simple easy recipe, I had some chipped ham that was going to go bad if I did not use it and it was great in this recipe. I made one with ham and one with ham and sausage, they were both very good.”

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