Some mornings just call for something simple that everyone will actually eat. This breakfast casserole has become one of our favorites because it’s hearty, filling, and easy enough to throw together without making a huge mess in the kitchen.
I love that it can be prepped ahead of time if needed, and it’s also a great way to use ingredients I usually already have in the freezer. Whether we’re feeding family for the holidays or just making a lazy Saturday breakfast, this recipe never lasts long.
Ingredients
- 1 pound breakfast sausage
- 1–2 cups frozen shredded hash browns
- 1–2 cups frozen peppers
- 6–8 eggs
- ½ cup milk
- 1–2 cups shredded Colby Jack and Cheddar cheese
- 1 teaspoon garlic powder
- 1–2 teaspoons minced garlic (optional)
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F.
- Brown the breakfast sausage in a skillet and drain any excess grease.
- Add the frozen peppers and hash browns to the skillet and cook until softened.
- Stir in the garlic powder and minced garlic if using.
- In a separate bowl, whisk together the eggs, milk, salt, and pepper.
- Grease a baking dish and spread the sausage mixture evenly across the bottom.
- Sprinkle cheese throughout the casserole and on top.
- Pour the egg mixture evenly over everything.
- Bake for 30–40 minutes, or until the eggs are completely set.
- Let the casserole rest for about 5–10 minutes before slicing.
Tips
- Add cooked bacon or diced ham for even more flavor.
- Pepper Jack cheese gives it a little kick.
- Leftovers reheat really well the next morning.
- Serve with fresh fruit and biscuits for a complete breakfast.
Enjoy!