Breakfast Casserole

Ingredients

• 6–8frozen hash brown patties
• 454 g (1 pound)pork sausage
• 1 smallyellow onion, finely diced
• ½red pepper, diced
• ½green pepper, diced
• 170 g (1½ cups), dividedshredded Cheddar cheese
• 8 largeeggs
• 240 ml (1 cup)milk
• ½ teaspoonsalt
• ½ teaspoonblack pepper

Instructions

1. 1

   Heat the oven

   Preheat the oven to 175°C (350°F) and grease a 2.8-litre (3-quart) baking dish.

2. 2

   Arrange the potatoes

   Place the frozen hash brown patties in the prepared baking dish.

3. 3

   Brown the sausage

   Heat a large frying pan over medium-high heat. Add the sausage and cook until browned, breaking it into small pieces as it cooks. Add the onion and cook for another 1–2 minutes. Take the pan off the heat and stir in the peppers.

4. 4

   Add the filling

   Spoon the sausage mixture over the hash browns, then sprinkle the cheese over the top.

5. 5

   Whisk the eggs

   In a large bowl, whisk together the eggs, milk, salt and black pepper. Pour the mixture evenly into the baking dish.

6. 6

   Bake until set

   Bake uncovered for 50–60 minutes, or until the eggs are cooked through. Check the centre with a knife; if the eggs are still runny, continue baking for longer.

7. 7

   Serve the casserole

   Serve with ketchup and enjoy.

What is breakfast casserole?

Breakfast casserole is an American baked dish that brings familiar morning ingredients together in one pan. Hash browns form the base, while sausage, vegetables, cheese and an egg mixture bake into a sliceable meal.

This version works because the savoury sausage and melted Cheddar add richness, while the peppers and onion bring colour and flavour. It is also easy to portion for a group.

Nutrition and macros by portion

The nutrition label shows one serving as written: 550 calories, 26g protein, 21g carbs, 38g fat.

The hash browns provide most of the carbohydrate, while pork sausage, Cheddar and eggs contribute much of the protein and fat. Pair a slice with fresh fruit or tomatoes for a fresh contrast and a more balanced breakfast plate.

Build a sturdy base

Hash browns: Arrange the frozen patties across the baking dish as the recipe directs. They provide a potato layer beneath the egg mixture and help the casserole hold together when served.

Sausage: Break the pork sausage into small pieces as it browns so it is distributed throughout the dish. Cooking the onion briefly with it softens the onion before baking.

Manage the vegetables

Peppers: Stir them into the hot sausage mixture after taking the pan off the heat. This keeps the method simple while allowing the peppers to soften as the casserole bakes.

Onion: Dice it finely so it cooks quickly during its short time in the frying pan. Larger pieces may remain firmer in the finished slices.

Get the egg texture right

Egg mixture: Whisk the eggs, milk, salt and pepper together until combined, then pour them evenly over the filling. Even coverage helps the ingredients bake into a cohesive casserole.

Doneness: The centre is the key place to check. If a knife passes through and the eggs are still runny, return the dish to the oven and continue baking until set.

Plan for the full bake

Timing: The casserole bakes uncovered for 50–60 minutes, after a short stovetop preparation. Start checking at the lower end of the time range, since ovens and baking dishes can vary.

Resting: Let the dish stand briefly after baking before cutting, which makes it easier to serve neat portions. Keep it covered loosely if you need to hold it for a few minutes.

Serve it for breakfast or brunch

Ketchup: The recipe suggests serving the casserole with ketchup for a familiar tangy accompaniment. Offer it on the side so everyone can add as much as they like.

Fresh sides: A simple fruit salad or sliced tomatoes can bring freshness alongside the rich sausage, cheese and eggs. Toast is another option if you want a more substantial plate.

Recipe notes & tips

• Grease the baking dish well to make serving and washing up easier.
• Break the sausage into small pieces so it spreads evenly through the casserole.
• Dice the onion and peppers to a similar size for an even distribution.
• Pour the egg mixture slowly over the filling to cover the dish evenly.
• Check the centre before taking the casserole out, and bake longer if it is still runny.

Variations

• Add mushrooms: Stir sliced mushrooms into the sausage mixture and cook them until softened.
• Use another cheese: Swap the Cheddar for a similar quantity of shredded Monterey Jack or a mild cheese.
• Make it spicier: Choose spicy pork sausage for a little more heat.
• Add herbs: Sprinkle chopped chives over the casserole just before serving.
• Serve with salsa: Offer salsa alongside the ketchup for a brighter, tangy topping.

Common mistakes to avoid

• Leaving large sausage pieces: Break them up as they cook so each serving gets an even amount.
• Skipping the dish grease: Grease the baking dish before adding the patties to help prevent sticking.
• Pouring unevenly: Distribute the egg mixture across the whole dish so the filling sets consistently.
• Judging by the edges alone: Check the centre with a knife, as it may need longer than the sides.
• Baking for too little time: Continue baking if the eggs are runny when tested.

How to store

Refrigerate leftovers in a covered container for up to 3 days. Reheat individual portions in the microwave or warm them in a covered oven-safe dish until heated through.

Frequently asked questions