Sausage and Egg Breakfast Casserole with shredded hash brown potatoes, broccoli, cheddar cheese, sausage and eggs. Everything you want to have for breakfast in one easy casserole! Very easy to make, and it’s gluten free!
This Hash Brown, Broccoli, Sausage and Egg Breakfast Casserole is so easy to make. Just assemble everything in a medium size casserole dish and bake! I love all the cheesy goodness, sausage and broccoli – perfect combination of flavors!
Below are step-by-step photos illustrating how to make this easy sausage and egg breakfast casserole. You will use 2 pans: a large skillet (to cook sausage in and combine all ingredients in) and a baking pan (to bake everything in the oven). The photos are pretty much self-explanatory and the breakfast casserole recipe is super easy. If you have any questions, just ask in the comments section below!
How to make Sausage and Egg Breakfast Casserole:
First, cook sausage and chopped onion until sausage is completely cooked:
Then, add cooked broccoli, hash brown potatoes, Cheddar cheese, Mozzarella cheese:
Put half the sausage mixture from the skillet into the lightly greased casserole pan, top with half the egg mixture (eggs + heavy cream + black pepper):
Add the remaining half of the sausage mixture on top and pour the remaining egg mixture:
Bake at 375 F in the preheated oven, uncovered, for 40-50 minutes, until the eggs are set in the middle and are no longer runny. This is what the sausage and egg breakfast casserole should look like right out of the oven:
Enjoy a slice of this delicious breakfast casserole!
Sausage and Egg Breakfast Casserole with shredded hash brown potatoes, broccoli, cheddar cheese, sausage and eggs. Everything you want to have for breakfast in one easy casserole! Very easy to make, and it's gluten free!
- 1 lb pork sausage , regular
- 1 onion , medium, finely chopped
- 1 1/2 cups cheddar cheese shredded
- 1/2 cup mozzarella cheese shredded
- 2 cups broccoli florets , steamed or cooked and drained
- 4 cups hash browns , frozen, raw, uncooked, completely defrosted
- 6 eggs
- 1/2 cup heavy cream
- 1/4 teaspoon black pepper
- 1 tablespoon butter , melted
-
Preheat oven to 375 F.
-
In a large skillet, cook pork sausage together with finely chopped onions on medium heat until the sausage is cooked through and is no longer pink.
-
Add shredded cheddar cheese, shredded mozzarella cheese, and broccoli florets (steamed or cooked and drained) to the sausage mixture and mix them in. Add hash browns and mix them in.
-
In a small bowl, whisk eggs, heavy cream, and black pepper.
-
Use 2.8 L (3 quarts) rectangular baking dish - 11 inches long x 8.5 inches wide x 3 inches deep. Brush the bottom and the sides of the baking pan with 1 tablespoon of melted butter.
-
Add half the sausage mixture to the baking pan, and pour half of the egg mixture over the sausage mixture, carefully and evenly. Add the remaining half of the sausage mixture on top, and pour the remaining half of the egg mixture evenly over the sausage mixture.
-
Bake, uncovered for about 40-50 minutes. The casserole is ready when the eggs are set and no longer liquid in the center. Let the dish cool for about 30 minutes before slicing it.
Excellent with some modifications 🙂 I used toasted leftover oven roasted broccoli that had been tossed in olive oil and seasoned with salt and pepper and roasted in oven at 400 until slightly crisp (approx 40 mins) then also cooked my hashbrowns until slightly crisp in oven at 400 for approx 35 mins. I also added salt, pepper, garlic and onion powder and smoked paprika to season. It was delicious!
NO mention of salt at all in this recipie – only pepper. That commenter is right im sure it would be bland without salt.
My family absolutely loves this dish!!!! I line my baking dish with parchment paper so I don’t have the added calories of the butter. I also use Jimmy Deans hot pork sausage and add a tablespoon of my Trader Joe’s everyday seasoning to the egg mixture. It is absolutely delicious!!!!!
I’ve made this twice and it’s fantastic. I’m wondering how it would turn out with milk instead of cream (as I’m making this at a vacation house and trying to bring as few grocery items as possible). I’m sure it wouldn’t be as good, but would it be totally ruined?
I made it with almond milk last night as my husband is lactose intolerant. It was delish! I also subbed the hashbrowns for rice. Very good, very versatile recipe. Thank you!
Lesley, thank you so much for such helpful feedback! So good to know this recipe worked with almond milk. Glad you enjoyed the recipe! 🙂
It’s bland…need to add more salt. The food is presentable but taste wise is just bland…def need to add more salt or more spices so the food has the taste.
Has anyone tried freezing this?
Would it be best to freeze raw, partial bake, or bake it completely and just reheat after its thawed?
I haven’t tried freezing this casserole, but other breakfast casseroles I’ve frozen have worked just fine to bake it completely before freezing. I would worry about freezing it raw because it would be more likely to grow bacteria while thawing. A partial bake before freezing would probably be just fine, too, especially if you think it might dry out when reheated, but I think with eggs it will be best to bake it as much as you are comfortable with before freezing.