Deluxe Breakfast Casserole, a delicious oven recipe loaded with sausage, cheese, bacon, and eggs on a bed of hash browns. Easy to make comfort food at its best! 

Deluxe Breakfast Casserole, a delicious oven recipe loaded with sausage, cheese, bacon, and eggs on a bed of hash browns. Easy to make comfort food at its best!

This breakfast casserole is undeniably one of the best I've ever eaten! It's loaded with delicious ingredients, and so easy to prepare. The sausage, bacon, and cheese, combined with the eggs give you the ingredients for a classic breakfast dish.

What makes this so easy is that you can prepare it the night before and refrigerate it. Then the following morning, simply pop in the oven to bake and then serve.

This breakfast would be great for Christmas or Thanksgiving morning when you're likely to have a crowd to feed and you don't have the time in the morning to be busy preparing breakfast as well as a huge turkey dinner! 

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It's full of flavor, and goodness from all the ingredients.

We've got a lot of other breakfast recipes if you'd like to make a variety for any occasion. 

Please note, the photo shows the bottom as having a bread base, but we have improved the recipe and made it with a lovely hash brown base. Everything else is the same!

Recipe from Peggy Mitchell
Photos by Jeanette Neumann-Melone

Prep time 

15 minutes

Baking time 

30 - 40 minutes

Serving size 

6 - 8 Persons

Ingredients 

1 dozen eggs beaten
1lb / 450 g of cooked breakfast ground sausage
1 medium onion diced
1 medium pepper diced
1 lb / 450 g of shredded cheese your choice
6 russet potatoes (if making your own hash browns)
1 clove garlic minced
1 lb / 450 g of cooked bacon finely chopped
1lb / 450 g of diced cooked ham
1 tsp of cumin
Salt and pepper to taste

If you wish to use ready prepared hash browns, you will need about 6 cups.

Instructions 

1. If making your own hash browns, cook the potatoes fully and fry them into hash browns then add them to egg mixture in step 3.

2. Combine all the ingredients together in a large bowl minus your eggs, cheese, and hash browns.

3. In a separate bowl, beat the eggs, add half of the grated cheese and all the hash browns.

4. Grease your 9 x 13 baking pan and pour your ingredients into the pan, and pour your egg mixture over the top making sure everything is covered completely.

5. Bake in 350 F / 180 C / Gas 4 oven for 30 to 40 mins till you see no runny mess.

6. Place the remaining cheese on top of the casserole 10 mins before the end cook time.

Deluxe Breakfast Casserole, a delicious oven recipe loaded with sausage, cheese, bacon, and eggs on a bed of hash browns. Easy to make comfort food at its best! 

We'd love to hear from you and what you thought of our post. Did you make any changes or add some other goodies? Let us know in the comments below. Thanks for reading!

Recipe Card

Deluxe Breakfast Casserole, a delicious oven recipe loaded with sausage, cheese, bacon, and eggs on a bed of hash browns. Easy to make comfort food at its best!

Deluxe Breakfast Casserole

Yield: 6 - 8
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes

Deluxe Breakfast Casserole, a delicious oven recipe loaded with sausage, cheese, bacon, and eggs on a bed of hash browns. Easy to make comfort food at its best!  

Ingredients

  • 1 dozen eggs beaten
  • 1 lb / 450 g of cooked breakfast ground sausage
  • 1 medium onion diced
  • 1 medium pepper diced
  • 1 lb / 450 g of shredded cheese your choice
  • 6 russet potatoes, if making your own hash browns
  • 1 clove garlic minced
  • 1 lb / 450 g of cooked bacon finely chopped
  • 1 lb / 450 g of diced cooked ham
  • 1 tsp of cumin
  • Salt and pepper to taste

Instructions

  1. If making your own hash browns, cook the potatoes fully and fry them into hash browns then add them to egg mix in step 3.
  2. Combine all the ingredients together in a large bowl minus your eggs, cheese and hash browns.
  3. In a separate bowl, beat the eggs, add half of the grated cheese and all the hash browns.
  4. Grease your 9 x 13 baking pan and pour your ingredients into the pan, and pour your egg mixture over the top making sure everything is covered completely.
  5. Bake in 350 F / 180 C / Gas 4 oven for 30 to 40 mins till you see no runny mess.
  6. Place the remaining cheese on top of the casserole 10 mins before the end cook time.
Nutrition Information:
Yield: 8 Serving Size: 8
Amount Per Serving: Calories: 1001Total Fat: 66gSaturated Fat: 26gTrans Fat: 1gUnsaturated Fat: 33gCholesterol: 461mgSodium: 2529mgCarbohydrates: 36gFiber: 3gSugar: 4gProtein: 64g

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30 thoughts shared

  1. Comment author image

    Virginia Carpenter

    says:

    The recipe is not clear to me. One place it says to add the hash browns and another it says to pour the mixture over. Could you please clarify

    1. Hi Virginia, sorry you find the recipe confusing. You place the hash browns in a bowl, together with the eggs and HALF the cheese. (see step 3). all the other ingredients are combined in a bowl then placed in the dish, (step 2), then the egg,hashbrown,cheese mixture is poured over the other ingredients (step 4).

      1. Comment author image

        Cathie Hardy

        says:

        I’m confused as well. It says to add the hash browns to the beaten egg and shredded cheese in a bowl and mix. Then pour that over the remaining ingredients in the 9X13 pan. It doesn’t say anywhere to press the potatoes into the bottom of the pan first.

      2. Hi Cathie, sorry for the confusion, I’m assuming you were reading my reply to Virginia from earlier today, and I actually replied to a different recipe. Clearly I should have had more coffee before answering!! I’ve amended my reply so it reads correctly now, (which you had understood in the recipe of mixing the potato with the eggs!).
        Huge apologies for the confusion and hopefully it’s all clear now.
        It’s a lovely recipe and so popular over the holidays so hope you get to try it soon.
        Thanks for writing in and wishing you a Merry Christmas

      3. Comment author image

        Cathie Hardy

        says:

        Thanks for taking the time to reply. Just a side note…have you ever tried adding a bit of milk or cream to the eggs?

      4. Hi Cathie, you’re welcome and apologies for the confusion. With regard to adding milk:/cream, we haven’t had any feedback of anyone doing this, my only concern would be not to add too much incase it doesn’t set properly but if you do try it, please do let us know how much you add and if it sets well so it will help others too.
        Thank you!

  2. Delighted to read recipe with potatoes not bread. This will be for our Christmas breakfast this year. I will make just half for 4 people. Thanks. Merry Christmas to to you and all your family. Love knowing you still say Merry Christmas . The real meaning. Elaine ….Canada.

    1. Hi Elaine,
      Glad you like the recipe. it has been one of our most popular recipes, especially over the Christmas break and we’ve only had good feedback so I’m very confident you will enjoy it as much as so many other families have done so through the years!
      Wishing you and your family a wonderful happy Christmas too with lots of smiles and love!

  3. I would like to prepare this the night before so I can just wake up and put it in the oven. Do you think it can sit in the fridge over night with the egg over everything?

  4. This quantity is large for my family. I have two questions. Can the recipe be halved by just dividing it in half or do other adjustments have to be made? Also, does this freeze and reheat well? Any ideas?

    1. Hi Katora, yes and yes! You can make smaller portions, and I know many have frozen in those aluminium bake pans and then defrosted to room temperature and reheated as normal. I would advise to cook it first then freeze, then simply reheat as you would any cooked food.
      Regarding ratios, all you need to be sure of is that the egg mixture completely covers the filling when you add it. This will of course varying if you use a different size pan due to volume and surface areas (you may need less egg mixture if you use a smaller pan)
      Hope this helps!

  5. If I use frozen hash browns, do they need to be browned first? I could be missing that but I don’t see it although I see if using raw potatoes they must be cooked first and browned so I am assuming they do even though that seems odd to me. LOL This looks yummy.

    1. Hi mary, if you are using frozen ones, they are usually part cooked anyway, so I wouldn’t worry too much about browning them first unless you wish for some colour added. They will cook fine if you add them frozen.

  6. Comment author image

    Libby Myrick

    says:

    This looks a lot like one of the crock pot breakfast casseroles. I’ll bet you could mix this up the night before and put it in your crock pot and cook overnight having it ready when you and your guest get up. Leave your crock pot on warm so the late sleepers could still have a hot breakfast. Thanks for posting this one. I’ll give it a try for Thanksgiving morning.

    1. Hi Libby, I haven’t had any reports of people making this in the crock pot so I would be very curious to find out from you if it works well so I can add your tips to the recipe for future use! I guess the downside would be at the end if you wanted the cheese to brown and crisp up may be?

  7. Comment author image

    Michelle Buenzli

    says:

    The recipe looks tasty and I like that it doesn’t use bread. I wish instructions had more detail though and and I like it when all of the cooking directions are in the instructions section instead of some as notations in the ingredient list, I miss important things.

    1. Hi Michelle, Thanks for your input and suggestions. I’ve altered Peggy’s recipe to read a little easier for you. I hope it helps!
      I always appreciate feedback and suggestions, so thank you for taking the time to comment.
      I hope you enjoy the recipe!

    1. Comment author image

      Beverly Metcalf

      says:

      I have a similar recipe but it includes 1/2 & 1/2 beaten with the eggs. Was this by any chance omitted?
      Thank you.