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The Ultimate Loaded Breakfast Casserole for a Crowd

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This loaded breakfast casserole is a quick and easy dish perfect for feeding a crowd, featuring crispy edges, creamy eggs, savory sausage, and melty cheese. It’s a forgiving, adaptable recipe that delivers comfort food without the fuss.

Ingredients

Scale
  • 12 large eggs (room temperature)
  • 2 cups whole milk
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • ½ teaspoon garlic powder (optional)
  • ¼ teaspoon smoked paprika
  • 1 pound breakfast sausage (e.g., Johnsonville)
  • 2 cups frozen shredded hash browns (thawed and patted dry)
  • 2 cups shredded sharp cheddar cheese (shredded from block)
  • ½ cup diced yellow or white onion
  • ½ cup diced bell pepper (any color)
  • ½ cup shredded mozzarella cheese
  • 2 green onions, sliced
  • ½ cup cooked bacon crumbles (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Spray a 9×13-inch baking dish with non-stick cooking spray or grease with butter.
  2. Heat a large skillet over medium-high heat. Add breakfast sausage and cook for 5-7 minutes, breaking it apart, until browned and crumbly. Remove with a slotted spoon and set aside, leaving about 1 tablespoon of fat in the pan.
  3. In the same skillet, add diced onion and bell pepper. Cook for 3-4 minutes until softened and onions are translucent. Scrape up any browned bits from the bottom. Remove from heat and set aside.
  4. In a large mixing bowl, whisk together eggs, milk, salt, pepper, garlic powder, and paprika for about 2 minutes until smooth and slightly frothy.
  5. Spread thawed and patted-dry hash browns evenly in the prepared baking dish. Sprinkle cooked sausage over hash browns, then scatter sautéed vegetables on top. Pour egg mixture evenly over everything. Top with shredded cheddar cheese.
  6. Cover tightly with aluminum foil and bake for 30 minutes.
  7. Remove foil, sprinkle mozzarella cheese on top, and bake uncovered for 15-20 minutes until golden brown and edges are bubbling. Center should be set but jiggle slightly.
  8. Let rest for 5-10 minutes. Garnish with sliced green onions and optional bacon crumbles before serving.

Notes

For overnight prep, assemble casserole completely, cover, and refrigerate. Add 10-15 minutes to covered baking time when baking from cold. Pat hash browns dry to avoid sogginess. Use room temperature eggs and milk for even cooking. Let casserole rest before cutting to allow eggs to set.

Nutrition

Keywords: breakfast casserole, loaded breakfast casserole, crowd-pleasing breakfast, easy brunch recipe, overnight breakfast casserole, hash brown casserole, sausage egg casserole

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