31 Hearty Hash Brown Breakfast Casseroles to Start Your Day Right

Are you looking for a delicious and satisfying way to kickstart your mornings? Our collection of 31 hearty breakfast casseroles is just what you need. From cheesy hash brown cups to slow cooker overnight casseroles, these recipes are perfect for feeding a crowd or prepping ahead for busy mornings.

Packed with flavors and nutritious ingredients, each casserole brings a unique twist to your breakfast table. Whether you’re in the mood for something classic like a bacon and egg bake or adventurous like a Mexican potato sausage casserole, you’ll find a dish that will make your mornings brighter and more enjoyable.

Hash Brown Casserole Muffin Cups

A delicious breakfast that will feed a crowd, made with eggs, sausage, red bell pepper, and cheese baked in hash brown potato ‘cups’.

• Servings: 12
• Prep: 20 mins
• Cook: 30 mins

Ingredients:

• 12 links Johnsonville® Original breakfast sausage
• 3 cups frozen country style shredded hash brown potatoes, thawed
• 3 tablespoons butter, melted
• 1/8 teaspoon salt
• 1/8 teaspoon pepper
• 6 eggs, lightly beaten
• 2 cups shredded 4-cheese Mexican blend cheese
• 1/4 cup chopped red bell pepper
• Chopped fresh chives or green onion

Direction:

• Prepare sausage according to package directions. Cool slightly and cut into 1/2-inch pieces; set aside.
• In a bowl, combine hash browns, butter, salt and pepper; divide evenly into 12 greased muffin cups. Press mixture onto sides and bottom of muffin cups.
• Bake at 400 degrees F for 12 minutes or until lightly browned. Remove from oven; divide sausage pieces into muffin cups.
• In a bowl, combine eggs, cheese and bell pepper. Spoon mixture evenly into muffin cups. Sprinkle with chives or onion. Return to oven, bake 13-15 minutes or until set. Serve.

Nutrition Information:

• Calories: 224 calories
• Total Fat: 18.3 g
• Cholesterol: 114 mg
• Sodium: 413 mg
• Total Carbohydrate: 8.7 g
• Protein: 11.2 g

American Breakfast Casserole

A meat, potato, and cheese breakfast casserole perfect for breakfast or Sunday brunch with mimosas and coffee.

• Servings: 12
• Prep: 15 mins
• Cook: 45 mins

Ingredients:

• 1 (1 pound) package bacon, diced
• 1 sweet onion, chopped
• 6 eggs, lightly beaten
• 4 cups frozen Southern-style hash brown potatoes, thawed
• 2 cups shredded Cheddar cheese
• 1 1/2 cups small curd cottage cheese
• 1 1/4 cups shredded Swiss cheese
• 1 cup chopped green bell pepper, or to taste (optional)
• 1 (4 ounce) can chopped green chilies, or to taste (optional)

Direction:

• Preheat oven to 350 degrees F (175 degrees C).
• Cook and stir bacon and onion in a skillet over medium heat until the bacon is crisp, 10 to 15 minutes. Drain grease, reserving the drippings.
• Grease a 9×13-inch baking dish with the reserved bacon grease. Combine the cooked bacon and onion, eggs, hash brown potatoes, Cheddar cheese, cottage cheese, Swiss cheese, bell pepper, and green chilies in the prepared baking dish; stir to combine.
• Bake in preheated oven until the eggs are set firm, 35 to 40 minutes.
• Let casserole cool 10 minutes before cutting to serve.

Nutrition Information:

• Calories: 292 calories
• Total Fat: 20.9 g
• Cholesterol: 117 mg
• Sodium: 696 mg
• Total Carbohydrate: 10.2 g
• Protein: 19.6 g

Breakfast Casserole in a Slow Cooker

Cooks while you sleep! Some fun variations of this recipe: before cooking (during prep) you can add chunks of sourdough bread, diced chiles, salsa, and/or diced green onions.

• Servings: 8
• Prep: 15 mins
• Cook: 6 h 5 mins

Ingredients:

• Cooking spray
• 1 (26 ounce) package frozen hash brown potatoes, thawed
• 12 eggs, beaten
• 1 cup milk
• 1 tablespoon ground mustard
• Salt and ground black pepper to taste
• 1 (16 ounce) package maple-flavored sausage
• 1 (16 ounce) package shredded Cheddar cheese

Direction:

• Spray the crock of a slow cooker with cooking spray. Spread hash browns to cover the bottom of the slow cooker crock.
• Whisk eggs, milk, mustard, salt, and black pepper together in a bowl.
• Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Spread sausage over hash browns and spread Cheddar cheese over sausage. Pour egg mixture over cheese.
• Cook on Low for 6 to 8 hours.

Nutrition Information:

• Calories: 641 calories
• Total Fat: 54 g
• Cholesterol: 376 mg
• Sodium: 989 mg
• Total Carbohydrate: 21.3 g
• Protein: 35.7 g

Breakfast Pizza Casserole

A simple yet different breakfast recipe, great for company.

• Servings: 8
• Prep: 15 mins
• Cook: 25 mins

Ingredients:

• 1 pound ground breakfast sausage
• 1 (8 ounce) package refrigerated crescent rolls
• 1 cup frozen hash brown potatoes, thawed
• 1 cup shredded Cheddar cheese
• 5 eggs
• 1/4 cup milk
• 1/2 teaspoon salt
• 1/8 teaspoon ground black pepper
• 1/4 cup grated Parmesan cheese

Direction:

• Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. Preheat oven to 375 degrees F (190 degrees C).
• Brown sausage and drain. Separate crescent roll dough into 8 triangles. Place in an ungreased 12 inch pizza pan with points toward the center. Press together to form a crust. Bottom of crust should be sealed and outside edge should be slightly raised.
• Spoon sausage over crust. Sprinkle with hash browns and top with cheddar cheese.
• Beat together eggs, milk, salt and pepper; pour over crust. Sprinkle with parmesan cheese.
• Bake in preheated oven until eggs are set, about 25 to 30 minutes.

Nutrition Information:

• Calories: 342 calories
• Total Fat: 22.1 g
• Cholesterol: 165 mg
• Sodium: 821 mg
• Total Carbohydrate: 15.9 g
• Protein: 20.8 g

Cheese and Potato Breakfast Casserole

Cheese, hash brown potatoes, bacon, and eggs come together to make a deliciously different and hearty breakfast casserole.

• Servings: 8
• Prep: 15 mins
• Cook: 30 mins

Ingredients:

• 1 (2 pound) package frozen hash brown potatoes, thawed
• 1 (8 ounce) package shredded Cheddar cheese
• 1/2 cup diced onion
• 8 slices cooked bacon, crumbled
• 1/4 cup diced green bell pepper (optional)
• 2 tablespoons chopped fresh parsley
• 4 eggs
• 1 (16 ounce) package small curd cottage cheese
• Salt and ground black pepper to taste

Direction:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 3-quart baking dish.
• Combine hash browns, Cheddar cheese, onion, bacon, green bell pepper, and parsley in a bowl. Transfer to the prepared baking dish.
• Mix eggs and cottage cheese together in a blender until smooth. Pour evenly over the potato mixture.
• Bake in the preheated oven until lightly browned, about 30 minutes.

Nutrition Information:

• Calories: 334 calories
• Total Fat: 23.8 g
• Cholesterol: 137 mg
• Sodium: 630 mg
• Total Carbohydrate: 23.2 g
• Protein: 21.8 g

Cheesy Amish Breakfast Casserole

This hearty casserole has bacon, eggs, hash browns, and three different cheeses all baked into a comforting breakfast dish.

• Servings: 12
• Prep: 10 mins
• Cook: 55 mins

Ingredients:

• 1 pound sliced bacon, diced
• 1 sweet onion, chopped
• 4 cups frozen shredded hash brown potatoes, thawed
• 9 eggs, lightly beaten
• 2 cups shredded Cheddar cheese
• 1 1/2 cups small curd cottage cheese
• 1 1/4 cups shredded Swiss cheese

Direction:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9×13-inch baking dish.
• Heat a large skillet over medium-high heat; cook and stir bacon and onion until bacon is evenly browned, about 10 minutes. Drain. Transfer bacon and onion to a large bowl. Stir in potatoes, eggs, Cheddar cheese, cottage cheese, and Swiss cheese. Pour mixture into prepared baking dish.
• Bake in preheated oven until eggs are set and cheese is melted, 45 to 50 minutes. Let stand 10 minutes before cutting and serving.

Nutrition Information:

• Calories: 314 calories
• Total Fat: 22.8 g
• Cholesterol: 188 mg
• Sodium: 609 mg
• Total Carbohydrate: 12.1 g
• Protein: 21.7 g

Cheesy Bacon-Sausage-Egg Hash Brown Skillet

Cheesy bacon-sausage-egg-hash brown skillet is a scrumptious, easy breakfast loaded with bacon, sausage, hash browns, cheese, and eggs.

• Servings: 6
• Prep: 10 mins
• Cook: 30 mins

Ingredients:

• 6 slices bacon, cut into 1-inch pieces
• 1 link smoked pineapple-bacon chicken sausage, cut into slices
• 1 tablespoon canola oil
• 1 teaspoon butter
• 2 1/2 cups frozen hash brown potatoes, thawed
• 1/2 onion, chopped
• 3/4 teaspoon garlic powder, divided
• 1/2 teaspoon onion powder
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 cup shredded Cheddar cheese
• 6 eggs
• 1 tablespoon milk
• Salt and ground black pepper to taste

Direction:

• Preheat the oven to 350 degrees F (175 degrees C).
• Place bacon in a 10-inch skillet and cook over medium heat, turning occasionally, until crisp, about 10 minutes. Use a slotted spoon to remove bacon to a paper towel-lined small bowl. Discard half the bacon fat using a spoon.
• Cook sausage in the hot skillet until browned on both sides, about 5 minutes. Remove to the bowl with the bacon.
• Heat canola oil and butter in the same skillet over medium heat. Add hash browns and onion. Sprinkle 1/2 teaspoon garlic powder, onion powder, 1/4 teaspoon salt, and 1/4 teaspoon black pepper on top and stir together. Spread out the hash browns; cook, without stirring, until browned, about 5 minutes. Turn hash browns over and sprinkle Cheddar cheese evenly over the top.
• Stir remaining garlic powder, eggs, and milk together in a bowl; season with salt and pepper. Pour egg mixture over the Cheddar cheese-covered hash browns in the skillet. Sprinkle bacon and sausage pieces on top.
• Bake in the preheated oven until top is puffed, cheese is melted, and a knife inserted into the center comes out clean, 10 to 15 minutes.

Nutrition Information:

• Calories: 312 calories
• Total Fat: 24 g
• Cholesterol: 235 mg
• Sodium: 610 mg
• Total Carbohydrate: 14.7 g
• Protein: 18.1 g

Cheesy Hash Brown Cups

Bursting with flavor, these little morsels make a clever presentation for weekend breakfast or brunch.

• Servings: 12
• Prep: 25 mins
• Cook: 15 mins

Ingredients:

• 3 cups Simply Potatoes® Shredded Hash Browns
• 1/4 cup butter or margarine
• 1/4 teaspoon salt
• 1/2 pound ground Italian sausage
• 1/2 cup finely chopped mushrooms
• 1/2 cup finely chopped red bell pepper
• 2 cups AllWhites® egg whites
• 1/2 teaspoon dried Italian seasoning
• 1/2 cup Crystal Farms® Finely Shredded Cheddar Cheese

Direction:

• Heat oven to 400 degrees F. Grease 12-cup regular muffin cup pan; set aside. In medium bowl combine hash browns, melted butter and salt; mix well. Press about 1/4 cup hash brown mixture into each muffin cup lining bottom and sides. Bake for 12 to 15 minutes or until edges are golden brown.
• Meanwhile, brown Italian sausage in 10-inch skillet; drain fat. Add mushrooms and red bell pepper. Cook, stirring occasionally, until vegetables are tender. Fill each baked hash brown cup equally with sausage mixture.
• In small bowl combine AllWhites and Italian seasoning; mix well. Pour AllWhites over sausage mixture filling each muffin cup equally. Sprinkle with cheese. Bake for 12 to 14 minutes or until toothpick inserted in center of cup comes out clean.

Nutrition Information:

• Calories: 155 calories
• Total Fat: 8.9 g
• Cholesterol: 23 mg
• Sodium: 357 mg
• Total Carbohydrate: 9.9 g
• Protein: 8.2 g

Christmas Brunch Casserole

This recipe is great to prepare on Christmas Eve and bake on the morning of Christmas Day.

• Servings: 5
• Prep: 40 mins
• Cook: 1 h

Ingredients:

• 1 pound bacon
• 2 onions, chopped
• 2 cups fresh sliced mushrooms
• 1 tablespoon butter
• 4 cups frozen hash brown potatoes, thawed
• 1 teaspoon salt
• 1/4 teaspoon garlic salt
• 1/2 teaspoon ground black pepper
• 4 eggs
• 1 1/2 cups milk
• 1 pinch dried parsley
• 1 cup shredded Cheddar cheese

Direction:

• Place bacon in a large skillet. Cook over medium-high heat until evenly brown. Drain and set aside. Add the mushrooms and onion to the skillet; cook and stir until the onion has softened and turned translucent and the mushrooms are tender, about 5 minutes.
• Grease a 9×13-inch casserole dish with the tablespoon of butter. Place potatoes in bottom of prepared dish. Sprinkle with salt, garlic salt, and pepper. Top with crumbled bacon, then add the onions and mushrooms.
• In a mixing bowl, beat the eggs with the milk and parsley. Pour the beaten eggs over the casserole and top with grated cheese. Cover and refrigerate overnight.
• Preheat oven to 400 degrees F (200 degrees C).
• Bake in preheated oven for 1 hour or until set.

Nutrition Information:

• Calories: 494 calories
• Total Fat: 28.6 g
• Cholesterol: 217 mg
• Sodium: 1518 mg
• Total Carbohydrate: 31.9 g
• Protein: 28.1 g

Christmas Morning Breakfast Casserole

Christmas Morning Breakfast Casserole is special enough for a holiday but so delicious and easy you might not want to wait.

• Servings: 6

Ingredients:

• 1 (5.5 ounce) box Idahoan® Steakhouse Cheesy Hashbrowns
• 1/2 cup buttermilk
• 1 cup sliced bacon, diced
• 1 small onion, diced
• 3 eggs, beaten
• 1/2 cup Swiss cheese, shredded

Direction:

• Preheat oven to 450 degrees F.
• Prepare Idahoan Steakhouse Cheesy Hashbrown Potatoes, following packaging directions, replacing the 1/2 cup milk with 1/2 cup buttermilk.
• In a medium size skillet, cook bacon and onion until bacon is crisp. Drain and set aside to cool slightly. Stir in eggs, Swiss cheese, and bacon-onion mixture.
• Bake uncovered for 25 minutes. Sprinkle crunchy onion topping on top of potatoes. Let stand 5 minutes then serve.

Nutrition Information:

• Calories: 136 calories
• Total Fat: 9.3 g
• Cholesterol: 113 mg
• Sodium: 301 mg
• Total Carbohydrate: 2.9 g
• Protein: 10 g

Cindy’s Breakfast Casserole

The best breakfast casserole I’ve ever made. I combine a few different recipes and this is my picky hubby’s most favorite!

• Servings: 6
• Prep: 10 mins
• Cook: 1 h 5 mins

Ingredients:

• Cooking spray
• 1 (12 ounce) package bacon
• 1 teaspoon butter, or as desired
• 1 (20 ounce) package frozen cubed hash brown potatoes
• Salt and ground black pepper to taste
• 1 (12 ounce) package sliced fresh mushrooms
• 3 green onions, minced
• 2 cups shredded Cheddar cheese, divided
• 10 eggs
• 2 cups milk
• 1 teaspoon salt

Direction:

• Preheat oven to 400 degrees F (200 degrees C). Spray a 9×13-inch baking dish with cooking spray. Arrange bacon slices in a single layer on a baking sheet.
• Bake in the preheated oven until browned and crisp, 20 to 25 minutes. Drain bacon slices on paper towels and transfer 1 to 2 tablespoons bacon grease to a skillet, reserving the remaining bacon grease. Add butter to skillet.
• Cook and stir potatoes in the hot bacon grease-butter until lightly browned, about 10 minutes; season with salt and black pepper. Transfer potatoes to the prepared baking dish.
• Heat about 1 tablespoon reserved bacon grease in the skillet over medium heat; cook and stir mushrooms until softened, 5 to 10 minutes. Layer mushrooms over potatoes.
• Place green onions in the same skillet and remove from heat. Allow green onions to soften from the residual heat in skillet; layer over mushrooms. Crumble bacon over green onion layer; top with 1 cup Cheddar cheese.
• Blend eggs, milk, and 1 teaspoon salt in a blender until smooth; pour over Cheddar cheese layer. Top casserole with remaining 1 cup Cheddar cheese.
• Bake in the preheated oven until casserole is set and a knife inserted in the middle comes out clean, 30 to 40 minutes.

Nutrition Information:

• Calories: 511 calories
• Total Fat: 31.7 g
• Cholesterol: 378 mg
• Sodium: 1258 mg
• Total Carbohydrate: 24.4 g
• Protein: 33.3 g

Country Sunday Breakfast Casserole

A one-dish casserole with all of your Sunday morning favorites.

• Servings: 8
• Prep: 15 mins
• Cook: 1 h

Ingredients:

• 1 (16 ounce) package bulk breakfast sausage
• 1 green onion, chopped
• 1 (16 ounce) package hash brown potatoes
• 2 cups shredded Cheddar cheese
• 6 eggs, lightly beaten
• 1 cup milk
• 1 (2.64 ounce) package country gravy mix
• Paprika, or to taste (optional)

Direction:

• Preheat oven to 325 degrees F (165 degrees C). Grease an 8×11-inch baking dish.
• Cook and stir breakfast sausage in a skillet over medium heat until browned and crumbly, about 10 minutes; drain excess grease. Mix green onion into sausage and spread mixture over bottom of the prepared baking dish. Spread hash brown potatoes in a layer over sausage; top with Cheddar cheese.
• Whisk eggs, milk, and gravy mix together in a bowl until smooth; pour over casserole. Season with paprika.
• Bake in the preheated oven until a knife inserted into the center of the casserole comes out clean, about 1 hour. Let stand 10 minutes to firm up before serving.

Nutrition Information:

• Calories: 377 calories
• Total Fat: 29.5 g
• Cholesterol: 204 mg
• Sodium: 790 mg
• Total Carbohydrate: 13.3 g
• Protein: 21.7 g

Delicious Breakfast Lasagna

This is a delicious breakfast for when you have company or for special brunches. You can vary the ingredients to your liking.

• Servings: 8
• Prep: 25 mins
• Cook: 30 mins

Ingredients:

• 1 1/2 pounds bacon
• 1 (28 ounce) package frozen hash browns
• Salt and ground black pepper to taste
• 1 onion, chopped
• 1 green bell pepper, chopped
• 1 cup sliced fresh mushrooms (optional)
• 1 cup milk
• 4 eggs, or more to taste
• 1 1/2 cups grated sharp Cheddar cheese

Direction:

• Preheat oven to 350 degrees F (175 degrees C).
• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels.
• Place frozen hash browns in the bottom of a 9×13-inch baking pan; season with salt and pepper. Spread onion and bell pepper over the hash browns; layer mushrooms slices on top. Add bacon.
• Beat milk, eggs, and salt together in a bowl. Pour mixture over the bacon, pressing lightly with a spatula to distribute. Spread Cheddar cheese on top.
• Bake in the preheated oven until egg mixture is set, 30 to 40 minutes.

Nutrition Information:

• Calories: 384 calories
• Total Fat: 28 g
• Cholesterol: 148 mg
• Sodium: 879 mg
• Total Carbohydrate: 23.5 g
• Protein: 22.5 g

Easter Breakfast Casserole

This is looked forward to every Easter, it is so delicious!

• Servings: 12
• Prep: 25 mins
• Cook: 1 h 15 mins

Ingredients:

• 1 pound bacon
• 1/4 cup diced onion
• 1/4 cup diced green bell pepper
• 3 cups shredded Cheddar cheese
• 8 eggs
• 2 cups milk
• 1 (16 ounce) package frozen hash brown potatoes, thawed

Direction:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 7×11 inch casserole dish.
• Fry the bacon in a large, deep skillet over medium-high heat until evenly browned, about 10 minutes. Drain on a paper towel-lined plate. Crumble.
• In a large bowl beat together eggs and milk. Mix in cheese, bacon, onion and green pepper. Stir in the thawed hash browns. Pour mixture into prepared casserole.
• Cover with aluminum foil and bake in preheated oven for 45 minutes. Uncover and bake for another 30 minutes until eggs have set.

Nutrition Information:

• Calories: 281 calories
• Total Fat: 21 g
• Cholesterol: 171 mg
• Sodium: 538 mg
• Total Carbohydrate: 9.9 g
• Protein: 18 g

Easter Brunch Casserole

This is a dish I made for Easter Brunch at church and it was a big hit. This can be made the night before and put in the refrigerator.

• Servings: 10
• Prep: 20 mins
• Cook: 4 h 20 mins

Ingredients:

• 1 pound bacon
• 1 pound bulk pork sausage
• 1/4 cup bacon drippings
• 1 large sweet onion, chopped
• 1/4 cup chopped garlic
• 2 (4.5 ounce) cans diced green chile peppers, divided
• 6 eggs
• 2 dashes liquid smoke flavoring
• 1/2 teaspoon hot pepper sauce (such as Cholula®)
• 1/2 teaspoon seasoned salt (such as LAWRY’S®)
• 1/8 teaspoon white pepper
• 1 tablespoon dried parsley
• 1 teaspoon dried basil
• 3 pounds frozen hash brown potatoes, thawed
• Salt and black pepper to taste
• 1 cup shredded pepper Jack cheese
• 1 cup shredded Monterey Jack cheese
• 1 cup shredded Cheddar cheese
• 1 (4 ounce) can chopped black olives

Direction:

• Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. Place sausage into the bacon grease, and cook until crumbly and brown, about 10 minutes. Place the sausage on the plate with the bacon, and pour off all but 1/4 cup of the bacon drippings.
• Reduce heat to medium, and stir in the onion, garlic, and one can of green chiles. Cook and stir until the onion has softened and turned translucent, about 10 minutes. Meanwhile, beat the eggs in a large mixing bowl with the liquid smoke, hot pepper sauce, seasoned salt, white pepper, parsley, and basil until smooth. Crumble the bacon, and stir bacon and sausage into the eggs with the remaining can of green chiles, hash browns, and cooked onions. Season to taste with salt and black pepper, and stir until evenly mixed.
• Prepare a 9×13-inch baking dish with cooking spray. Scoop the hash brown mixture into the prepared dish, and smooth the top. Cover with aluminum foil, and refrigerate overnight.
• Preheat an oven to 400 degrees F (200 degrees C).
• Bake the covered dish in the preheated oven for 1 hour. Remove the casserole from the oven, uncover, and sprinkle evenly with pepper Jack and Monterey Jack cheeses. Sprinkle the Cheddar cheese in the shape of a cross, and outline with the black olives. Return to the oven, and bake until the cheese is hot and bubbly, 20 to 30 minutes more.

Nutrition Information:

• Calories: 573 calories
• Total Fat: 46.2 g
• Cholesterol: 196 mg
• Sodium: 1506 mg
• Total Carbohydrate: 30.4 g
• Protein: 27.4 g

Easy Breakfast Casserole from Country Crock

Eggs, assorted veggies, shredded cheese, hash browns, and bacon make a great brunch casserole that feeds a crowd.

• Servings: 12
• Prep: 15 mins
• Cook: 1 h 20 mins

Ingredients:

• 1/2 cup Country Crock® Spread, divided
• 3 cups assorted fresh vegetables (peppers, onions, and/or broccoli)
• 8 eggs
• 2 cups 2% milk
• 2 cups shredded low-fat Cheddar cheese, divided
• 1 (16 ounce) package frozen hash brown potatoes, thawed
• 8 slices bacon, crisp-cooked and crumbled

Direction:

• Preheat oven to 350 degrees F. Grease 13 x 9-inch baking dish with 1 tablespoon Country Crock® Spread; set aside. Melt remaining Spread in 12-inch nonstick skillet over medium-high heat and cook vegetables, stirring occasionally, until tender, about 8 minutes.
• Whisk eggs with milk in large bowl. Stir in 1 1/2 cups cheese, cooked vegetables, potatoes and bacon. Pour into prepared baking dish.
• Cover with aluminum foil and bake 45 minutes. Uncover, then sprinkle with remaining 1/2 cup cheese and bake 30 minutes or until eggs are thoroughly cooked.

Nutrition Information:

• Calories: 216 calories
• Total Fat: 15.7 g
• Cholesterol: 118 mg
• Sodium: 410 mg
• Total Carbohydrate: 10.9 g
• Protein: 12.8 g

Egg and Hash Brown Casserole

This is a wonderful breakfast casserole that will feed many. We have it every year for Christmas brunch. The family will not allow me to make anything else.

• Servings: 8
• Prep: 20 mins
• Cook: 1 h

Ingredients:

• 1 (20 ounce) package frozen O’Brien hash brown potatoes, thawed
• 1/3 cup vegetable oil
• 1 (12 ounce) package bulk pork breakfast sausage
• 6 eggs, beaten
• 1 cup sliced fresh mushrooms
• 3/4 cup shredded pepperjack cheese
• 3/4 cup shredded Swiss cheese
• 1/2 cup milk
• 1 tablespoon chopped fresh parsley
• 1 teaspoon garlic salt
• 1/4 teaspoon ground black pepper
• 4 thin slices tomato
• 1 1/2 teaspoons chopped fresh parsley

Direction:

• Preheat oven to 425 degrees F (220 degrees C).
• Toss the potatoes with the vegetable oil in a bowl until potatoes are well coated. Press the potatoes into a 10-inch pie pan to create a crust. Bake potatoes in the preheated oven until golden brown, about 30 minutes. Remove pan from oven, and reduce heat to 350 degrees F (175 degrees C).
• While the potatoes are baking, heat a large skillet over medium-high heat and stir in the sausage. Cook and stir until the sausage is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease. Combine the sausage with the eggs, mushrooms, pepperjack cheese, Swiss cheese, milk, 1 tablespoon parsley, garlic salt, and black pepper in a large bowl. Pour the egg mixture into the prepared potato crust. Bake in the oven until eggs are set, about 25 minutes. Arrange the tomato slices over the eggs and sprinkle the remaining 1 1/2 teaspoon parsley on top. Return to the oven and continue baking until the tomatoes soften, about 5 minutes more.

Nutrition Information:

• Calories: 386 calories
• Total Fat: 28.7 g
• Cholesterol: 171 mg
• Sodium: 771 mg
• Total Carbohydrate: 15.1 g
• Protein: 17.3 g

Egg and Hash Brown Pie

Not only is this casserole easy to make and great tasting, it’s pleasing to the eyes with its shades of golden brown, yellow, and green.

• Servings: 8
• Prep: 15 mins
• Cook: 45 mins

Ingredients:

• 6 slices bacon
• 5 eggs
• 1/2 cup milk
• 3 cups frozen hash brown potatoes, thawed
• 1/3 cup chopped green onions
• 1 1/2 cups shredded Cheddar cheese, divided

Direction:

• Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble, and set aside. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 7×11 inch baking dish.
• In a large bowl, beat together the eggs and milk. Stir in the bacon, hash browns, green onions, and 1 cup shredded Cheddar cheese. Pour into the prepared baking dish. Bake in the preheated oven 25 to 35 minutes, or until a knife inserted in the center comes out clean. Sprinkle the remaining Cheddar cheese on top, and continue baking for 3 to 4 minutes, or until the cheese is melted. Remove from oven, and let sit 5 minutes before serving.

Nutrition Information:

• Calories: 223 calories
• Total Fat: 17 g
• Cholesterol: 147 mg
• Sodium: 361 mg
• Total Carbohydrate: 12 g
• Protein: 13.5 g

Egg Pie

We call this ‘egg pie’ in our house. Weird name. Yummy dish. Serve on holidays with mimosas and fresh fruit for an elegant brunch.

• Servings: 6
• Prep: 25 mins
• Cook: 1 h

Ingredients:

• 1 (16 ounce) package chicken apple sausage
• 1 (8 ounce) package refrigerated crescent rolls
• 1/3 cup frozen hash brown potatoes, thawed
• 9 eggs
• 1/3 cup milk
• 1 cup shredded Cheddar cheese

Direction:

• Preheat an oven to 375 degrees F (190 degrees C). Lightly grease a 9×9-inch baking dish.
• Cook the sausage in a large skillet over medium-high heat, turning occasionally, until completely browned and no longer pink in the center, about 10 minutes. Remove from skillet and slice. Set aside.
• Line the bottom of the prepared baking dish with the crescent rolls. Spread the hash browns over the crescent roll, then layer with the sliced sausage. Beat the eggs with the milk in a bowl. Pour the egg mixture over the sausage. Bake in the preheated oven until the egg sets, about 50 minutes. Turn the oven off. Sprinkle the Cheddar cheese over the top and return to the oven until the cheese melts, about 5 minutes. Allow pie to cool for 5 minutes before slicing and serving.

Nutrition Information:

• Calories: 461 calories
• Total Fat: 29 g
• Cholesterol: 347 mg
• Sodium: 1189 mg
• Total Carbohydrate: 19.7 g
• Protein: 28 g

Father’s Day Casserole

My daughter and I created this for Father’s Day. It is easy to make in a short amount of time.

• Servings: 12
• Prep: 20 mins
• Cook: 40 mins

Ingredients:

• 1 (16 ounce) package bulk pork sausage
• 3 cups frozen hash brown potatoes, thawed
• 1/4 cup milk, or as needed
• 1 (16 ounce) can refrigerated buttermilk biscuit dough (such as Pillsbury Grands!®)
• 1 1/2 cups shredded Mexican cheese blend
• 5 eggs

Direction:

• Preheat an oven to 350 degrees F (175 degrees C). Grease a 9×13-inch baking dish.
• Heat a large skillet over medium-high heat and stir in the sausage. Cook and stir until the sausage is crumbly, evenly browned, and no longer pink, about 5 minutes. Drain and discard any excess grease. Stir in the hash brown potatoes, cooking and stirring until potatoes are browned, about 5 minutes more.
• Line the bottom of the prepared baking dish with a layer of buttermilk biscuits, splitting the biscuits in half to completely cover the dish. Spread the sausage and hash brown mixture evenly over the biscuits, and sprinkle the Mexican cheese on top. Whisk together the eggs and milk in a bowl, and pour over the cheese. Bake in the preheated oven until the eggs set, about 25 minutes.

Nutrition Information:

• Calories: 369 calories
• Total Fat: 24 g
• Cholesterol: 104 mg
• Sodium: 882 mg
• Total Carbohydrate: 24.1 g
• Protein: 14.5 g

Gluten-free Impossibly Easy Breakfast Bake

Gluten free cheesy egg bake? Try our tasty version thanks to Bisquick® Gluten Free mix.

• Servings: 12
• Prep: 20 mins
• Cook: 35 mins

Ingredients:

• 1 (16 ounce) package bulk pork sausage
• 1 medium red bell pepper, chopped
• 1 medium onion, chopped
• 3 cups frozen hash brown potatoes
• 2 cups shredded Cheddar cheese
• 3/4 cup Bisquick™ Gluten Free mix
• 2 cups milk
• 1/4 teaspoon pepper
• 6 eggs

Direction:

• Heat oven to 400 degrees F. Spray 13×9-inch (3-quart) glass baking dish with cooking spray. In 10-inch skillet, cook sausage, bell pepper and onion over medium heat, stirring occasionally, until sausage is no longer pink; drain. Mix sausage mixture, potatoes and 1 1/2 cups of the cheese in baking dish. In medium bowl, stir Bisquick mix, milk, pepper and eggs until blended. Pour over sausage mixture in baking dish.
• Bake 30 to 35 minutes or until knife inserted in center comes out clean. Sprinkle with remaining 1/2 cup cheese. Bake about 3 minutes longer or until cheese is melted. Let stand 5 minutes before serving.

Nutrition Information:

• Calories: 346 calories
• Total Fat: 22.3 g
• Cholesterol: 138 mg
• Sodium: 584 mg
• Total Carbohydrate: 20.9 g
• Protein: 16.1 g

Mexican Potato Sausage Casserole

Our Southwest Hash Browns and spicy sausage give this hearty egg bake real Mexican flavor. It makes a great brunch dish or easy dinner.

• Servings: 6
• Prep: 20 mins
• Cook: 1 h

Ingredients:

• 12 ounces ground chorizo or Italian sausage
• 1/2 cup chopped green bell pepper
• 1 (20 ounce) package Simply Potatoes® Southwest Style Hash Browns
• 2 cups shredded Monterey Jack or Cheddar cheese
• 4 eggs
• 1 cup milk
• 1 medium tomato, seeded, chopped

Direction:

• Heat oven to 350 degrees F. Spray 8 or 9-inch square baking dish with nonstick cooking spray. In 10-inch skillet cook sausage and green pepper over medium-high heat 8 to 10 minutes or until sausage is browned and cooked through; drain.
• Place half of the Simply Potatoes in prepared baking dish. Top with half of the sausage and 3/4 cup of cheese; repeat. Combine eggs and milk in medium bowl; beat well with fork. Pour egg mixture evenly over layered mixture in pan. Cover with foil; bake for 45 minutes. Uncover; add chopped tomato and remaining 1/2 cup cheese. Bake, uncovered, for an additional 10 to 15 minutes or until knife inserted in center comes out clean. Let stand 10 minutes before serving.

Nutrition Information:

• Calories: 504 calories
• Total Fat: 36.9 g
• Cholesterol: 196 mg
• Sodium: 1155 mg
• Total Carbohydrate: 12.9 g
• Protein: 29.5 g

New Mexican Breakfast Casserole

Put these together then serve with flour tortillas. Leftovers can be rolled and frozen for breakfast or lunch.

• Servings: 8
• Prep: 15 mins
• Cook: 40 mins

Ingredients:

• 2 tablespoons vegetable oil, or more as needed
• 1 (26 ounce) package frozen hash browns
• 1 onion, chopped
• 8 slices bacon
• 2 cups shredded Cheddar cheese
• 1 (8 ounce) can roasted green chile peppers, chopped
• 8 eggs
• 12 (8 inch) flour tortillas

Direction:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9×12-inch baking pan. Heat oil in a large skillet over medium heat. Add hash browns and onion; cook and stir until hash browns are crispy, about 10 minutes.
• Place bacon in a separate skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Crumble into smaller pieces. Layer hash brown-onion mixture, bacon pieces, 1 1/2 cup Cheddar cheese, and green chile peppers in the bottom of the prepared baking pan. Crack eggs, one at a time, on top. Sprinkle remaining 1/2 cup Cheddar cheese over eggs.
• Bake in the preheated oven until eggs are firm and cheese starts to brown, 20 to 30 minutes. Serve with flour tortillas.

Nutrition Information:

• Calories: 603 calories
• Total Fat: 33.6 g
• Cholesterol: 226 mg
• Sodium: 1330 mg
• Total Carbohydrate: 61.5 g
• Protein: 25.7 g

Overnight Slow Cooker Breakfast Casserole

We’re obsessed with this easy slow cooker breakfast recipe. Layer the ingredients overnight and wake to savory, breakfast perfection.

• Servings: 8
• Prep: 20 mins
• Cook: 6 h

Ingredients:

• 12 large eggs
• 1 cup heavy cream (or half-and-half)
• 1 teaspoon onion powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon crushed red pepper flakes
• 1 (20 ounce) package refrigerated hash brown potatoes
• 4 ounces shredded Parmesan cheese, divided
• 8 ounces shredded mozzarella cheese, divided
• 1 (5 ounce) package Jones Dairy Farm All Natural Golden Brown® Mild Sausage Links, sliced into coins
• 1/2 cup chopped sun-dried tomatoes, divided
• 1/2 cup chopped fresh basil, divided

Direction:

• Spray slow cooker with non-stick cooking spray. In medium bowl combine eggs and cream; whisk until well combined. Sprinkle onion powder, salt and both peppers over egg mixture while whisking. Whisk until completely combined. Set aside. In slow cooker, combine hash browns and about 1/2 of each of Parmesan cheese, mozzarella cheese, sausage, sun-dried tomatoes and basil. Using fingers, gently toss until combined.
• Pour egg mixture over top; if necessary use spatula to smooth out top. Set aside about 1/2 of remaining mozzarella cheese (approximately 2 ounces). Sprinkle remaining ingredients over top of casserole. Cover slow cooker and cook for 6-8 hours on low or until center is cooked through. A thermometer inserted into center should read 160 degrees F. Sprinkle casserole with remaining cheese, serve and enjoy!

Nutrition Information:

• Calories: 490 calories
• Total Fat: 39.5 g
• Cholesterol: 362 mg
• Sodium: 979 mg
• Total Carbohydrate: 17.6 g
• Protein: 26.3 g

Potato Sausage and Egg Breakfast Casserole

An easy breakfast recipe of shredded hash brown potatoes, Egg Beaters®, sausage, red bell pepper and Cheddar cheese baked together.

• Servings: 4
• Ready in: 1 h

Ingredients:

• PAM® Original No-Stick Cooking Spray
• 1 (16 ounce) container Egg Beaters® Original
• 1/2 cup fat free milk
• 1/4 teaspoon garlic salt
• 4 frozen Banquet® Brown ‘N Serve™ Turkey Sausage links, sliced
• 2 cups refrigerated shredded hash brown potatoes
• 1/2 cup chopped red bell pepper
• 1/2 cup shredded sharp Cheddar cheese

Direction:

• Preheat oven to 350 degrees F. Spray 8×8-inch glass baking dish with cooking spray; set aside. Combine Egg Beaters®, milk and garlic salt in large bowl. Add sausage, potatoes, bell pepper and cheese; stir to combine. Place mixture in dish. Bake 45 minutes or until knife inserted in center comes out clean. Cool slightly before serving.

Slow Cooker Breakfast Casserole

Wake up to a hot breakfast!

• Servings: 12
• Prep: 15 mins
• Cook: 6 h

Ingredients:

• Cooking spray
• 1 (26 ounce) package frozen hash brown potatoes, thawed
• 1 (16 ounce) package bulk pork sausage
• 1 (16 ounce) package shredded Cheddar cheese
• 12 eggs, beaten
• 1 cup milk
• 1 tablespoon ground mustard
• Salt and ground black pepper to taste

Direction:

• Spray the crock of your slow cooker with cooking spray. Spread hash brown potatoes into the bottom of the crock. Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Spread sausage over the hash brown potatoes; top with Cheddar cheese. Beat eggs and milk together in a large bowl; add ground mustard and generously season with salt and pepper. Mix seasonings thoroughly into the egg mixture; pour over the cheese layer in the slow cooker. Cook on Low for 6 to 8 hours.

Nutrition Information:

• Calories: 382 calories
• Total Fat: 30 g
• Cholesterol: 248 mg
• Sodium: 680 mg
• Total Carbohydrate: 13.1 g
• Protein: 22.8 g

Slow Cooker Egg Brunch Casserole

Great recipe for our Thanksgiving brunch. It smelled so wonderful to wake up to.

• Servings: 10
• Prep: 15 mins
• Cook: 8 h

Ingredients:

• Cooking spray
• 6 slices bacon, or more to taste
• 1 onion, chopped
• 1 red bell pepper, seeded and chopped
• 1 clove garlic, minced
• 1 (2 pound) package frozen hash brown potatoes, thawed
• 1 1/2 cups shredded Cheddar cheese
• 12 eggs
• 1 cup whole milk
• 1 teaspoon dried dill weed
• Salt and ground black pepper to taste

Direction:

• Spray the inside of a slow cooker with cooking spray. Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels and crumble. Spray a skillet with cooking spray and place over medium heat; cook and stir onion, red bell pepper, and garlic until onion is softened, about 5 minutes. Stir potatoes into onion mixture. Spoon 1/3 the potato mixture into the slow cooker; add 1/3 the bacon and 1/3 the Cheddar cheese. Repeat layering with remaining ingredients, ending with cheese.
• Whisk eggs, milk, dill, salt, and pepper together in a bowl; pour over ingredients in slow cooker. Cook on Low, 8 to 10 hours.

Nutrition Information:

• Calories: 294 calories
• Total Fat: 21.5 g
• Cholesterol: 253 mg
• Sodium: 379 mg
• Total Carbohydrate: 19.7 g
• Protein: 17.6 g

Slow Cooker Overnight Breakfast Casserole

Wake up relaxed, refreshed and ready to eat, with this great dish from Johnsonville.

• Servings: 12
• Prep: 30 mins
• Cook: 8 h

Ingredients:

• 2 (12 ounce) packages Johnsonville® Original Breakfast Sausage
• 1 cup chopped green onions
• 1 sweet red bell pepper, chopped
• 1 (4 ounce) can diced mild green chilies
• 1/4 cup chopped fresh cilantro
• 1 (30 ounce) package frozen shredded hash brown potatoes
• 1 1/2 cups shredded Cheddar cheese
• 12 eggs
• 1 cup milk
• 1/2 teaspoon salt
• 1/8 teaspoon pepper

Direction:

• Cook sausage according to package directions; cut into

1/4-inch slices. In a large bowl, combine the sausage, onions, red bell pepper, green chilies and cilantro; set aside. Spray a 6-quart slow cooker with nonstick cooking spray. Layer 1/3 of the hash browns, sausage mixture and cheese. Repeat layers twice. In a large bowl, beat eggs, milk, salt and pepper. Pour over hash brown mixture. Cover and cook on low for 7-8 hours or until thermometer inserted into the center reads 160 degrees F.

Nutrition Information:

• Calories: 302 calories
• Total Fat: 22 g
• Cholesterol: 272 mg
• Sodium: 523 mg
• Total Carbohydrate: 8.7 g
• Protein: 17.1 g

Sunday Brunch Casserole

This is an easy, delicious way to enjoy your breakfast. I make it the night before and it is ready for the oven the next morning.

• Servings: 12
• Prep: 30 mins
• Cook: 1 h

Ingredients:

• 2 pounds breakfast sausage
• 1 teaspoon butter, or as needed
• 1 (26 ounce) package frozen hash brown potatoes, thawed
• 1/4 teaspoon ground paprika
• 1/2 teaspoon ground black pepper
• 1 (16 ounce) package shredded Cheddar cheese
• 8 eggs
• 2 cups milk
• 1 teaspoon dry mustard
• 1 teaspoon salt

Direction:

• Cook sausage in a large skillet over medium-high heat until sausage is browned and crumbly, 5 to 7 minutes; drain. Grease a 9×13-inch baking dish with butter; arrange hash browns in the bottom of the baking dish. Top hash browns with sausage and sprinkle paprika and black pepper over sausage. Spread Cheddar cheese over the hash browns, sausage, and seasonings.
• Beat eggs, milk, dry mustard, and salt together in a bowl; pour over cheese layer into the baking dish. Cover dish with aluminum foil and refrigerate 8 hours to overnight.
• Preheat oven to 350 degrees F (175 degrees C).
• Bake covered in the preheated oven for 45 minutes. Remove foil and continue baking until eggs are set, about 30 minutes more.

Nutrition Information:

• Calories: 459 calories
• Total Fat: 36.6 g
• Cholesterol: 191 mg
• Sodium: 937 mg
• Total Carbohydrate: 12.7 g
• Protein: 19.5 g

Turkey Sausage Breakfast

Here’s a great egg casserole for any morning! Just mix and bake.

• Servings: 6
• Prep: 15 mins
• Cook: 50 mins

Ingredients:

• 1 pound ground turkey sausage
• 1 (26 ounce) package frozen hash brown potatoes, thawed
• 1 (8 ounce) package shredded Cheddar cheese
• 2 tablespoons chopped green onion
• 1 (4 ounce) can chopped green chilies
• 8 eggs
• 1 cup milk
• 1 pinch salt and ground black pepper to taste

Direction:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9×13-inch baking dish.
• Heat a large skillet over medium-high heat. Cook and stir turkey sausage in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.
• Mix hash brown potatoes, Cheddar cheese, green onion, and green chilies in a large bowl; add cooked sausage and mix. Spread sausage mixture into prepared baking dish.
• Beat eggs, milk, salt, and black pepper together in a bowl; pour over sausage mixture in prepared baking dish.
• Bake in the preheated oven until a knife inserted into the center of the casserole comes out clean, 35 to 40 minutes. Let stand 5 minutes before cutting.

Nutrition Information:

• Calories: 471 calories
• Total Fat: 28.8 g
• Cholesterol: 371 mg
• Sodium: 1012 mg
• Total Carbohydrate: 24.2 g
• Protein: 28.7 g

WakeUp Casserole Canadian Bacon

Just easy enough for a weekday breakfast.

• Servings: 6
• Prep: 15 mins
• Cook: 45 mins

Ingredients:

• 1/2 (30 ounce) package frozen hash brown potatoes, thawed
• 1 (8 ounce) package shredded Cheddar cheese
• 2 tablespoons chopped green onion
• 1 (4.5 ounce) can chopped green chilies
• 1/2 cup crumbled cooked bacon
• 1 (12 ounce) package Canadian bacon, cut into small cubes
• 8 eggs
• 1 cup milk
• 1 pinch salt and ground black pepper to taste

Direction:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9×13-inch baking dish.
• Mix hash brown potatoes, Cheddar cheese, green onion, green chilies, bacon, and Canadian bacon in a large bowl. Spread mixture into prepared baking dish.
• Beat eggs, milk, salt, and black pepper together in a bowl; pour over potato mixture in prepared baking dish.
• Bake in the preheated oven until a knife inserted into the center of the casserole comes out clean, 35 to 45 minutes. Let stand 5 minutes before cutting.

Nutrition Information:

• Calories: 420 calories
• Total Fat: 25.5 g
• Cholesterol: 364 mg
• Sodium: 1045 mg
• Total Carbohydrate: 22.5 g
• Protein: 28.8 g