Prepare this easy breakfast casserole the night before and bake it the next morning for holiday brunch. It’s simple to assemble and is a filling, hearty way to serve a crowd!
Best Easy Breakfast Casserole Recipe
There’s nothing I don’t love about a quick easy breakfast casserole recipe, especially when serving a brunch crowd. I recently served this at a brunch and everyone was asking for the recipe, so I figured I better get it up before Easter.
There are so many ways to make an easy breakfast casserole, like sausage hashbrown breakfast casserole, a make ahead breakfast casserole, or egg potato casserole.
Why I Love This Recipe
- It’s delicious, filling and serves up to 18 people for a holiday brunch! This version combines all the savory breakfast favorites like eggs, potatoes, veggies, onions, and cheese into one bite!
- Pairs well with simple sides like fruit salad or a breakfast smoothie. On special occasions like Easter and Christmas we serve alongside overnight cinnamon rolls.
Ingredients Notes
Find the full printable recipe with specific measurements below.
- Breakfast sausage: Cook it ahead of time or just before assembling.
- Eggs: The egg mixture is made with milk which helps to bulk up the eggs, making them nice and fluffy.
- Frozen diced potatoes: I use O’Brien frozen diced potatoes. It comes as a mix with onions and bell peppers. Toss them in straight from frozen.
- Chopped spinach: Roughly chop fresh baby spinach. You can use frozen spinach if preferred, just be sure to thaw it completely and wring out any excess water.
- Shredded cheese: Pepper Jack cheese has a nice kick that I love, but you can use what you prefer.
How to Make an Easy Breakfast Casserole
Brown sausage in a large skillet over medium heat until no longer pink. Then, add the garlic and cook for another minute. Drain the grease.
In a large bowl, beat the eggs with milk and stir in the frozen potatoes, chopped spinach, cheese, and cooked sausage. Season with salt and pepper.
Pour the mixture into a greased 9×13 baking dish and sprinkle with the remaining cheese. Bake for 45 minutes until it’s firm and slightly golden brown. Let it rest for at least 10 minutes before slicing into 15-18 pieces.
Recipe Tips
- If browning too quickly, cover with foil for the remaining baking time.
- Let cool slightly before slicing. It’s much easier to get clean slices this way.
- Make it in advance: Assemble the casserole into the dish, cover it with plastic wrap, and refrigerate overnight until you’re ready to bake it the next day.
- Serving suggestions: Serve a slice with a dollop of sour cream or complete your meal with refreshing rainbow honey lime fruit salad or yogurt parfaits!
A few other breakfast and brunch casserole recipes include crescent roll breakfast casserole, cinnamon roll casserole and ham and cheese quiche.
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Easy Breakfast Casserole
Video
Ingredients
- ½ pound breakfast sausage
- 3 teaspoons minced garlic
- 12 large eggs
- 1 cup milk
- 2 cups frozen diced potatoes O'Brien (mixed with onions and peppers -you don't have to thaw or cook the potatoes)
- 1 cup chopped spinach , roughly chopped
- 1 ½ cups shredded pepper jack cheese , divided
- 1 ½ teaspoons salt
- ½ teaspoon black pepper
Instructions
- Prepare: Preheat the oven to 350°F. Grease a 9×13 baking dish with nonstick cooking spray.
- Cook sausage: In a large skillet, brown 1/2 pound sausage over medium heat until fully cooked and no longer pink. Add 3 teaspoons garlic and cook one more minute. Place sausage on a plate that has been lined with paper towels to drain the grease.
- Beat eggs and milk: In a large bowl, beat 12 eggs and 1 cup milk. Stir in the 2 cups frozen potatoes, 1 cup chopped spinach, 1/2 cup of the shredded cheese, and the cooked sausage. Add 1 1/2 teaspoons salt and 1/2 teaspoon pepper.
- Bake: Pour the mixture into a baking dish and top with remaining 1 cup cheese. Bake for 45 minutes or until the eggs are firm and the top is slightly golden brown. Cover with foil if browning before the center is set.
- Serve: Let rest for 10 minutes before cutting. Cut into 15-18 squares and serve warm.
Notes
Nutrition
Nutrition provided is an estimate. It will vary based on specific ingredients used.
Did you make this recipe? Don’t forget to give it a star rating below!
Substitutions and Variations
- Swap the meat. Use bacon, ground beef, shredded chicken, or diced ham instead.
- Diced potatoes: You can use original diced potatoes (without pepper and onion) but may want to add additional seasonings for taste.
- Add extra veggies. Sautéed mushrooms, zucchini, chopped broccoli, or green bell pepper would be great.
- Use a different cheese. Sharp cheddar cheese, Colby jack cheese, Monterey Jack cheese, or feta cheese.
Recipe FAQs
Keep any leftover slices stored in an airtight container in the fridge for up to 4 days. You can also store the casserole dish, covered with plastic wrap or foil.
Yes! Wrap the slices in plastic wrap or foil and transfer them to a freezer bag. Keep them frozen for up to 2 months and then thaw in the fridge overnight.
This sausage cheese and egg casserole is reheated easily in the microwave. If you have more than one or two pieces to heat, you can use the oven at 250°F.
Categorized as: American, Breakfast, Christmas, Easter, Eggs, Make Ahead, Meal Prep, Reader Favorites, Savory Breakfast
Jamielyn Nye is the founder and recipe creator at I Heart Naptime. She is the author of the I Heart Naptime Cookbook and shares easy family-friendly recipes and desserts for every occasion.
Turned out great. Very tasty and the leftovers heated well in the air fryer on a reheat setting. – recipe tester
So glad you loved this easy breakfast casserole!