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–+ servings
A square slice of savory egg and sausage breakfast casserole topped with melted cheese and green onions.

Breakfast Ideas Recipes Meal Prep That Actually Tastes Great

This recipe provides a savory, make-ahead breakfast casserole perfect for busy mornings. You can prepare this dish ahead of time for easy serving throughout the week.
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Prep Time 20 minutes
Cook Time 1 hour 20 minutes
Cooling Time 30 minutes
Total Time 2 hours 10 minutes
Servings: 12 servings
Course: Breakfast
Cuisine: American
Calories: 231
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Baking
  • 1 bag frozen shredded hash browns 20-ounce
  • 4 tablespoons butter, melted or avocado oil for dairy-free
Sausage and Vegetable Mix
  • 1 lb ground breakfast sausage See notes for homemade sausage recipe
  • 1 medium red bell pepper, diced about 3/4 cup
  • 1 medium green bell pepper, diced about 3/4 cup
Egg Mixture
  • 10 large eggs, whisked
  • 1.5 cups shredded cheddar or monterey jack cheese omit for dairy-free
  • 1/2 cup milk of choice non-dairy unsweetened milk for dairy-free
  • 1/2 cup plain Greek yogurt or sour cream omit for dairy-free
  • 1/2 teaspoon fine salt
  • 1/4 teaspoon black pepper

Equipment

  • 9x13 casserole dish
  • Large skillet
  • Large bowl

Method
 

  1. Preheat the oven to 400℉. Spray a 9x13 or large casserole dish of similar size with non-stick cooking spray.
  2. Add the hash browns to the prepared baking dish. Pour the melted butter over the hash browns and toss to coat. Spread the hash brown out and place in the oven. Bake for 35-40 minutes or until the hash browns start to crisp and the edges turn golden brown.
  3. While the hash browns bake, brown the ground sausage in a large skillet over medium-high heat. When the sausage is partially cooked, add the peppers and onions to the skillet. Continue to cook until the sausage is no longer pink. Drain excess liquid and set the mixture aside.
  4. In a large bowl, whisk together the eggs, cheese, milk of choice, yogurt, salt, and pepper.
  5. When the hash browns are done, remove the dish from the oven and top evenly with the sausage, peppers, and onions mixture.
  6. Pour the egg mixture evenly over the contents in the baking dish.
  7. Bake for 35-45 minutes or until the center is cooked through. Cover the dish with foil if the edges start to get too brown. Baking time varies based on the dish size. Begin checking for doneness at the 30 minute mark.
  8. Store leftovers in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 3 months.

Nutrition

Calories: 231kcalCarbohydrates: 8gProtein: 18gFat: 14gSaturated Fat: 6gCholesterol: 196mgSodium: 530mgFiber: 2gSugar: 2g

Notes

For homemade sausage, mix 1 pound ground turkey or pork with 1 teaspoon garlic powder, 1/2 teaspoon dried fennel, 1 teaspoon Italian seasoning, a pinch of cayenne, 1/2 teaspoon fine salt, and 1/4 teaspoon black pepper.
For overnight preparation, follow the recipe through step 5. Let the hash browns and sausage mixture cool for at least 30 minutes before adding the egg mixture. Cover and refrigerate overnight. When ready to bake, remove the dish from the refrigerator, uncover, and bake, adding about 5 minutes to the total time. Alternatively, store the cooled hash brown and sausage mixture in the dish, and store the egg mixture covered in the refrigerator overnight. Pour the egg mixture over the hash browns and sausage just before baking.

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