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Pasta Chicken

Hash Brown, Broccoli, Sausage and Egg Breakfast Casserole

Published: Jul 22, 2015 | 43 Comments

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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!

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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:
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Then, add cooked broccoli, hash brown potatoes, Cheddar cheese, Mozzarella cheese:

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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):

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Add the remaining half of the sausage mixture on top and pour the remaining egg mixture:
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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:

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Enjoy a slice of this delicious breakfast casserole!

Hash Brown, Broccoli, Sausage and Egg Breakfast Casserole

 

4.91 from 10 votes
Print
Hash Brown, Broccoli, Sausage and Egg Breakfast Casserole
Prep Time
20 mins
Cook Time
40 mins
Total Time
1 hr
 

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!

Course: Breakfast
Cuisine: American
Servings: 10 people
Calories: 391 kcal
Author: Julia
Ingredients
  • 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
Instructions
  1. Preheat oven to 375 F.
  2. 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.
  3. 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.
  4. In a small bowl, whisk eggs, heavy cream, and black pepper.
  5. 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.
  6. 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.
  7. 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.
Nutrition Facts
Hash Brown, Broccoli, Sausage and Egg Breakfast Casserole
Amount Per Serving
Calories 391 Calories from Fat 243
% Daily Value*
Fat 27g42%
Saturated Fat 12g75%
Cholesterol 172mg57%
Sodium 505mg22%
Potassium 491mg14%
Carbohydrates 18g6%
Fiber 1g4%
Sugar 1g1%
Protein 18g36%
Vitamin A 710IU14%
Vitamin C 24.3mg29%
Calcium 197mg20%
Iron 2.1mg12%
* Percent Daily Values are based on a 2000 calorie diet.

Filed Under: Beef, Breakfast, Breakfast sausage, Broccoli, Cheddar cheese, Cheese, Eggs, Gluten Free, Mozzarella, Onions, Potatoes, Recipe, Vegetables Published: Jul 22, 2015 43 Comments

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Comments

  1. Caroline

    Aug 26, 2020 at 10:48 am

    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?

    Reply
    • Lesley Bush

      Dec 22, 2020 at 9:19 am

      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!

      Reply
      • Julia

        Dec 23, 2020 at 1:31 pm

        Lesley, thank you so much for such helpful feedback! So good to know this recipe worked with almond milk. Glad you enjoyed the recipe! 🙂

        Reply
  2. Gigi

    Jun 22, 2020 at 9:19 pm

    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.

    Reply
  3. Jenn

    Jun 04, 2020 at 8:31 pm

    Has anyone tried freezing this?
    Would it be best to freeze raw, partial bake, or bake it completely and just reheat after its thawed?

    Reply
    • Elizabeth B

      Jun 29, 2020 at 11:18 am

      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.

      Reply
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