Grilled Sausage Breakfast Casserole is perfect for a busy weekend of overnight guests. Best of all, most of it can be made the night before.
We are a small family of three, so when we added guests to our home, it has a huge impact! Now, add a family of five and you see the excitement, the laughter, the fun and the food that is needed.
To feed all eight of us breakfast at the same time without heating up the kitchen, I grilled this breakfast casserole. The craziness of the kitchen was moved outdoors, so it is one less thing to worry about.
Selfishly, it had the men take over one meal! ***Enter my devilish laughter***
🧀 Ingredients
About half of the ingredients are seasonings and the other half you probably already have on hand. Check it out:
Hashbrowns | Start with a bag of frozen hashbrowns. They will hold up well and taste great too.
Sausage | Regular breakfast sausage or spicy breakfast sausage are both pretty tasty. Go with your preference.
Eggs | The star of the show is the fluffy eggs. They will keep you full and taste great too.
🍳 Equipment
When we are grilling something like a breakfast casserole or our Beer Brat Chili, I prefer to use disposable pans. It makes cleanup a breeze. Plus, this was the weekend that I didn’t want to spend over the sink washing dishes.
🔥 Instructions
I love a good “toss and go” recipe in times like holidays and while entertaining friends. But, I still need it to taste amazing. This one is super easy to pull together. The taste is so good that I wonder why we don’t have it more often.
Step One: In one large bowl, combine potatoes, cheese (you can use smoked cheese for this one if you have some left over), cooked sausage, along with onion, red pepper, garlic powder and onion powder.
Step Two: In a second, medium bowl, combine eggs, seasoning and milk and whisk together. Add the salt and pepper and combine.
Step Three: Pour the egg mixture over the hashbrown potatoes and combine well. Pour into a disposable pan.
Step Four: Grill over indirect heat at 350 for about one hour. You are looking for the edges to be getting brown and the eggs to be set in the middle. I usually check it at about 30-40 minutes in and again at 50-60 minutes.
Step Five: This should take about one hour to cook through.
Note: So many factors go into the temperature like the wind, air temperature, the age of the old coals underneath, where the fire decided to heat up more inside the grill. It’s best to be flexible and roll with it. Plan on an hour but be flexible to 75 minutes.
💡 Expert Tips
This is my favorite part of making these casseroles! There are so many recipe variations that this list is just endless.
- Substitute ham or bacon for the sausage
- Make it all vegetables for a “Veggie Lovers” version
- Mix in hamburger, taco seasoning and make it a Mexican version
- Use smoked cheese and make it a smokey breakfast casserole
- Substitute the shredded hash browns in place of the cubed hash browns
- And my favorite – Use whatever you have available in your fridge already
For holidays, prep it the night before so you can pop it on the grill Thanksgiving morning while the turkey is being prepped.
The grill may take longer to heat up on those cold winter mornings but it is so much fun to have a mess free holiday morning! Once it is on the grill, it doesn’t require a lot of active monitoring, so you can spend time as the kids open gifts.
Easter is perfect for this recipe! There is so much hustle and bustle going on that having a hands-free breakfast is perfect!
Don’t forget to look for this recipe if you are hosting a sports team at your home before games! It is hearty and will keep everyone going for hours. This leaves your busy kitchen free for fruit, orange juice, and kiddos.
Serving Suggestions
This hearty breakfast served solo is perfect with a few grapes or strawberries or you can make a full on brunch by making the casserole along with:
Recipe FAQs
You can cook this in the oven if you want—Bake at 350 for one hour.
You can prep 100% of this the night before.
Make the recipe in its entirety and place it in the refrigerator, covered overnight. In the morning, take it out for 30 minutes before you place it on the grill.
Leftovers should be store in a sealed container in the fridge. They will last 4-5 days—microwave to reheat and serve hot.
Related Recipes
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Grilled Sausage Breakfast Casserole
Ingredients
- 1 bag Hashbrowns frozen
- 1 lb Sausage cooked and crumbled
- 8 oz Mexican Cheese shredded
- 12 Eggs
- 1 cup Milk
- 1 Red Pepper chopped
- ½ Onion chopped
- 1 tsp Onion Powder
- 1 tsp Garlic Powder
- 1 tsp Salt
- 1 tsp Pepper
Instructions
- Preheat grill to 350 degrees over indirect heat
- In one large bowl, add the frozen hash browns, cheese, cooked sausage, onions and peppers. Mix together.
- In another medium sized bowl, combine the eggs, seasonings and milk and whisk together
- Combine the two bowls and mix well
- Pour entire mixture into a 9×13 sized foil pan. (In the photos, I had an 11×13 at home and used that and it worked out fine!)
- Grill for 60-75 minutes until the top is starting to brown and the eggs have cooked all the way.
Notes
- Substitute ham or bacon for the sausage
- Make it all vegetables for a “Veggie Lovers” version
- Mix in hamburger, taco seasoning and make it a Mexican version
- Use smoked cheese and make it a smokey breakfast casserole
- Substitute the shredded hash browns in place of the cubed hash browns
- And my favorite – Use whatever you have available in your fridge already
Nutrition
Jason’s been firing up the grill for over 30 years after graduating from the US Coast Guard Academy. His love of finely-grilled steak and chicken led him to buy his first Weber grill to put on his apartment patio in 1992. Each military move led to a new grill (a mixture of gas and charcoal) until he fell in love with the Big Green Egg in 2008. Since then, he has added another 4 grills to the collection. Yes, he has a problem. Jason loves smoking in the ceramic BGE with exotic woods including olive wood from Egypt and hard to find varieties such as sassafras and orange wood. Jason takes the term “foodie” to a whole new level, jumping at the chance to take food tours and cooking classes during foreign travels. These have provided inspiration to incorporate new ideas into recipes when he gets back home. He has been featured in Fox News, Parade, Yahoo News, Kansas City Living and more. After retiring from the military and moving to southwest Florida, he has focused grilling and smoking locally sourced meats and fish (read: he likes to catch his own fish!)
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