Best Breakfast Casserole (Eggs & Hash Browns)

Last Updated on August 26, 2025 by Barbara

There are few things in life more comforting than a warm, hearty breakfast. And most weekends this is a simple task for me. Weekends are easy, weekday mornings, not so much. Preparing breakfast during the week is no easy task. My weekday breakfast use to consist of a quick cup of coffee and good intentions.

This Breakfast Casserole recipe helped solve a huge problem when It came to what to eat. This is, without a doubt, the Best Breakfast Casserole I have ever made or eaten, and I am happy to share it with you. It makes for an easy morning, it’s satisfying and the kind of breakfast that fuels the body and warms the soul.

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Why You Will Absolutely Love This Recipe

• It’s Convenient: This casserole can be made ahead of time. You can assemble it the night before or even bake it, portion it, and freeze it for grab-and-go breakfasts that taste so much better than anything from a fast food restaurant.
• People Love It: If you are you hosting a holiday brunch, a family gathering, or stay over guests? This casserole is your secret weapon. It conveniently serves multiple people and every single person will be asking for the recipe. It’s a symphony of classic breakfast flavors that everyone loves.
• Full of Flavor and Texture: The combination of meats, cheese, potatoes and eggs packs this casserole with untouched flavor. This is not a bland casserole. You get the crispy potato base, the savory punch from three different meats, the slight sweetness from the peppers and onions, the creamy custard, and the bubbly cheese topping. Every bite is an adventure.
• Completely Customizable: While I think this version is perfection, you can easily make this dish your own. I’ll share some of my favorite substitutions later in the post.

The Story Behind the Recipe

My Quest for the Perfect Freezer-Friendly Breakfast

This breakfast casserole was born out of necessity. A few years ago I came to the realization that coffee was not a food group. During the week I would grab a cup of coffee and head to the office. My first meal of the day was lunch. I did that in part because I didn’t want to just eat anything and I knew that I didn’t have time to cook something hearty before going to work. I needed a dish I could make ahead, freeze in portions, and reheat as needed.

My first few attempts were okay, but not great. Some were too dry. Some were watery from the vegetables. Others fell apart when I tried to cut a slice. I realized that the key wasn’t just in the ingredients, but in the technique. Pre-cooking the hash browns was essential for a steady base. I discovered that sautéing the vegetables first was important to cook off their excess moisture.

The real breakthrough that I attribute to the incredible flavor of the dish is when I decided to combine not one, not two, but three types of meat. The classic pork sausage provided the familiar savory flavor. The bacon added that irresistible smokiness and crispiness. But the beef smoked sausage changed the game. It added a deep, robust flavor that elevated the entire dish from good to great. After a few more fixes, finding the right egg to half and half ratio for a creamy but firm custard and selecting the right cheese blend, this recipe was born. It solved my morning dilemma and has since become a staple for my family, for holidays and gatherings, and for sharing with friends who need a little comfort in their lives.

Ingredients for Breakfast Casserole

• Frozen Hash Browns: Using frozen, shredded hash browns is a fantastic shortcut. They are processed to have less moisture than fresh potatoes, which helps them crisp up beautifully in the skillet and create a sturdy base that won’t get soggy.
• Eggs: The eggs act as the binder that holds everything together. When mixed with the half & half and baked, they transform into a savory custard that encases all the other ingredients.
• Pork Sausage: Provides a wonderful savory, slightly peppery flavor and a satisfying, crumbly texture.
• Bacon: If it’s breakfast there has to be bacon. Cooked until perfectly crispy and lends a smoky, salty flavor and a delightful crunch.
• Beef Smoked Sausage: This is the changer. It adds a deeper and more complex flavor than the pork sausage alone. Its firm texture also provides a contrast to the other ingredients.
• Red Bell Pepper: Red Bell adds more than just a pop of vibrant color, it offers a hint of sweetness and a fresh flavor that cuts through the richness of the meats and cheese.
• Onion: As the aromatic base for our filling, sautéed onion provides a deep, savory sweetness that you can’t get any other way. It’s a foundational flavor that makes everything else taste better.
• Butter: We use butter to toast our hash browns to golden-brown perfection. It adds richness and flavor that you just can’t get from oil.
• Mexican Blend Cheese: This is the perfect choice for this breakfast casserole. It typically contains a mix of Monterey Jack, Cheddar, Queso Quesadilla, and Asadero cheeses. This blend gives you the ultimate combination of superior meltability and tangy, cheesy flavor.
• Half & Half: To create the creamiest, most luxurious egg custard, half & half is essential. Its higher fat content compared to milk results in a richer flavor and a more tender, stable set.
• Black Pepper & Salt: The tireless supporters of the culinary world. These two seasonings are crucial for enhancing and tying together all the other magnificent flavors in the dish.

Easy & Delicious Substitutions

One of the best things about this recipe is its versatility. If you need to make a swap, here are three tested and approved substitutions:

1. Swap the Sausage: Don’t have pork sausage? You can easily substitute it with ground turkey sausage for a leaner option or spicy chorizo for a zesty, smoky kick. If using chorizo, you may want to drain off more of the rendered fat.
2. Add More Greens: Want to sneak in some extra vegetables? Add a few handfuls of fresh spinach to the skillet along with the onions and peppers. Sauté until the spinach is fully wilted to cook out all the excess water before adding it to the casserole.
3. Change the Cheese: Feel free to play with the cheese! A sharp cheddar will give the casserole a bolder, tangier flavor. For a little bit of heat, try using Pepper Jack cheese instead of the Mexican blend.

Tools You’ll Need

You don’t need any special tools to make this breakfast. You just need a few basic kitchen stables to get the job done.

• A Large Skillet: Nonstick or cast iron will do. Both are perfect for cooking the hash browns, meats, and vegetables in stages.
• A 9×13 Inch Baking Dish: A standard size for casseroles. This will hold all the ingredients. You can use a glass or ceramic dish, both will heat the casserole evenly.
• Large Mixing Bowl: A medium sized bowl is needed to to whisk together the egg and half & half mixture.
• Whisk: Need to mix together the eggs and half & half to create a smooth egg custard. If you don’t have a whisk, a fork can do the job.
• Spatula or Spoon: For breaking up the sausage and stirring the vegetables in your skillet.
• Aluminum Foil: Needed for covering the casserole during the first part of baking. This steams the inside and cooks the eggs through without burning the top.

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Step-by-Step Instructions for Best Breakfast Casserole Recipe

Follow these detailed steps, and you’ll have a perfect casserole every time.

Step 1: Prepare the Base and Meats

First things first, preheat your oven to 350∘F (175∘C).

In a large skillet over medium heat, melt the butter. Once it’s shimmering, add the frozen hash browns. Spread them into an even layer and let them cook for about 10 minutes, flipping occasionally, until they are tender and have beautiful golden-brown patches. Pro-Tip: Don’t overcrowd the pan. If needed, do this in two batches. Getting them crispy now is key to a great casserole texture. Once cooked, remove the hash browns from the skillet and set them aside.

In the same skillet (no need to wipe it out), add the sliced beef smoked sausage. Cook for about 5 minutes, stirring occasionally, until they are nicely browned. Remove them from the skillet and set aside.

Next, add the chopped bacon to the skillet. Cook until it’s crispy and golden brown. Use a slotted spoon to remove the bacon, leaving about a tablespoon of the rendered fat in the skillet. Set the cooked bacon aside for later.

Step 2: Sauté the Veggies and Finish the Filling

Add the diced onion and red bell pepper to the bacon fat in the skillet. Sauté for about 2−3 minutes until the onions become soft and translucent.

Now, add the ground pork sausage to the skillet with the vegetables. Use your spatula to break it up and cook for about 5−7 minutes, or until it’s no longer pink. Once the pork is cooked, return the cooked beef sausage and about half of your crispy bacon to the skillet. Stir everything together to combine all those amazing flavors, then turn off the heat.

Step 3: Prepare the Egg Custard

In a large mixing bowl, crack all eight eggs. Add the salt, black pepper, and the half & half. Whisk vigorously until the mixture is smooth, pale yellow, and well combined. You don’t want to see any streaks of yolk or white.

Step 4: Assemble and Bake the Casserole

Now for the fun part—building the layers! Grab your 9×13-inch baking dish.

1. Layer 1 (Hash Browns): Spread the prepared hash browns evenly across the bottom of the baking dish to form the base.
2. Layer 2 (Cheese): Sprinkle half of your shredded Mexican blend cheese (about 1 cup) over the hash browns.
3. Layer 3 (Meat & Veggies): Spoon the sausage, bacon, and vegetable mixture from the skillet evenly over the cheese.
4. Layer 4 (Custard): Gently pour the whisked egg mixture over the entire casserole, making sure it seeps into all the nooks and crannies.
5. Layer 5 (More Cheese!): Sprinkle the remaining 1 cup of cheese over the top.
6. Layer 6 (Topping): Finish by scattering the remaining crispy bacon over the cheese.

Cover the baking dish tightly with aluminum foil. Transfer it to your preheated 350∘F oven and bake for 45 minutes. The foil helps steam the casserole, ensuring the eggs are cooked through gently.

After 45 minutes, carefully remove the foil. Return the casserole to the oven and bake for an additional 15 minutes. This final step is what creates that irresistible golden-brown, bubbly cheese crust.

Step 5: Rest and Serve

After the final 15 minutes, the casserole is done! The center should be set (not jiggly) and the top should be beautifully browned. Carefully remove it from the oven and let it rest on a cooling rack for about 10−15 minutes. This is an important step! It allows the casserole to set up, making it much easier to slice and serve. Cut into generous squares and enjoy!

Storing and Reheating Your Casserole

This recipe is a gift that keeps on giving. Here’s how to store it for later.

In the Refrigerator: Allow the casserole to cool completely. You can either cover the entire baking dish tightly with plastic wrap or aluminum foil, or you can cut it into individual portions and store them in airtight containers. It will keep well in the refrigerator for up to 4 days. To reheat, simply microwave a slice for 60−90 seconds or place it in a preheated oven until warm.

In the Freezer (The Ultimate Hack): This casserole freezes like a dream.

• Freezing a Baked Casserole: Let the casserole cool completely. You can freeze the whole thing in its dish by wrapping it in a layer of plastic wrap followed by a layer of aluminum foil. Or, for ultimate convenience, cut it into individual portions, wrap each portion in plastic wrap, and place them all in a large freezer-safe bag. It will last for up to 3 months.
• Reheating from Frozen: For a whole casserole, thaw it in the refrigerator overnight, then bake at 350∘F for 20−30 minutes, or until heated through. For individual portions, you can unwrap and microwave from frozen for 2−3 minutes, or until hot.
• Freezing an Unbaked Casserole: Assemble the entire casserole as directed in the baking dish, but do not bake it. Cover it tightly with plastic wrap and then foil. Freeze for up to 3 months. When ready to eat, you can bake it directly from frozen. Just remove the plastic wrap, cover with the foil, and bake at 350∘F for 60−70 minutes, then remove the foil and bake for another 15−20 minutes, until the center is set.

Frequently Asked Questions (FAQ)

Try These Other Great Breakfast Recipes

• Old Fashion Pancakes
• Delicious French Toast
• Banana Foster French Toast