Breakfast Casserole 

By Lidey Heuck

Updated Oct. 12, 2023

Breakfast Casserole 
Christopher Testani for The New York Times. Food Stylist: Simon Andrews.
Total Time
1 hour 20 minutes
Prep Time
10 minutes
Cook Time
1 hour 10 minutes
Rating
4(923)
Comments
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The breakfast casserole is a perennial favorite for good reason: It’s easy to make, crowd-pleasing and endlessly customizable. Frozen hash browns provide great texture in this simple version, but feel free to use leftover cooked potatoes, diced into ½-inch pieces, in their place. Fry up a pound of bacon or use ½ pound of cubed ham instead of the Italian sausage, and experiment with different shredded cheeses. Made as written, or with your own additions, this casserole is a dependable and delicious breakfast standby.

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Ingredients

Yield:8 servings
  • Unsalted butter, for greasing
  • 1pound frozen diced or shredded hash browns 
  • Olive oil
  • 1pound bulk breakfast sausage or Italian sausage, casings removed (or 12 ounces smoked bacon, cooked; see Tip)
  • 12large eggs
  • 2cups whole milk
  • 1½teaspoons kosher salt (such as Diamond Crystal)
  • 1teaspoon Italian seasoning
  • ½teaspoon black pepper
  • 2cups/8 ounces shredded sharp Cheddar 
  • Chopped fresh scallions or chives (optional), for serving
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)

696 calories; 54 grams fat; 20 grams saturated fat; 0 grams trans fat; 21 grams monounsaturated fat; 8 grams polyunsaturated fat; 24 grams carbohydrates; 2 grams dietary fiber; 4 grams sugars; 28 grams protein; 936 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat the oven to 350 degrees and grease a 9-by-13-inch ceramic or metal baking dish with butter. Set the hash browns out at room temperature to thaw slightly, breaking up any clumps.

  2. Step 2

    Heat 1 tablespoon of olive oil in a large skillet over medium. Add the sausage and cook, breaking up the meat with a spoon, until browned and starting to crisp, 5 to 8 minutes. Using a slotted spoon, transfer the sausage to a paper towel-lined plate.

  3. Step 3

    In a large bowl, whisk the eggs, milk, salt, Italian seasoning and pepper.

  4. Step 4

    Place the hash browns in the prepared baking dish, along with the cooked sausage and the cheese. Toss until combined, then spread into an even layer. Pour in the egg mixture, making sure the hash browns are submerged.

  5. Step 5

    Bake, uncovered, until the eggs are set and the casserole is lightly browned at the edges, 45 to 50 minutes. Cool for 10 minutes, then top with scallions, if using. Cut into squares and serve.

Tip
  • If using bacon, fry the bacon strips in a large skillet set over medium heat, turning occasionally, until the bacon is crisp. Transfer to a paper towel-lined plate to drain, then cut into ½-inch pieces.

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Ratings

4 out of 5
923 user ratings
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Comments

Wicko

It might be a good idea to bake the hash browns for 10-13 minutes in the bottom of the casserole and then add the egg mixture and finish baking. This crisps up the potatoes a little, giving a more layered effect to the casserole.

TYS>ATL>TPA>ATL>LAX>ATL

If there's water in the bottom of your pan after cooking this for 45 minutes at 350, there is a good chance that you have overcooked the casserole. When eggs are cooked perfectly, there is no water. Once they start overcooking the proteins constrict in the eggs and start releasing water. The best thing to do is take it out of the oven immediately and let it sit for a minute to reabsorb the water. Similar to cooking a steak.

Sharon

I have done this without the meat. Additions have been onions, colored peppers, diced broccoli, and a dash of hot sauce. It repeats well, but freezing and reheating did not.

Meg

This was delicious! My whole family loved this recipe and asked that it go in the regular rotation

J.L.

I modified this recipe to reduce it to fit an 8x8 dish for 2 people (plus leftovers!). I precooked 1lb of ground sausaadded half a diced red and green pepper to it, used 2C frozen shredded hash browns and beat 6 eggs. Then I saw that 6 wasn’t enough and whisked up to more for a total of 8. I put it in the oven without the cheese to let it go for about 10 minutes then removed it to added about a half to 3/4 C of shred-ched. 50 minutes and it was delicious and will go into my regular rotation.

diane yudo - bemidji mn

german pancakes...always a 'flavorite' with family 'n guests!!! mix all in blender or such: 6 eggs ~ 1 cup of milk ~ 1 cup of flour melt in oven 6 tbsp of butter in 9 x 13 pan (watch closely) cooked bacon or other choice is optional. place on melted butter, add blended egg mixture, 'n bake at 375 for 20 minutes...test for doneness. serve with pure maple syrup or salsa. an awakening delight!

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