Martha Stewart’s Breakfast Casserole is the ultimate make-ahead breakfast for holidays, brunches, and busy mornings. Packed with crispy hash browns, savory sausage, fluffy eggs, cottage cheese, cheddar cheese, and mild green chiles, this hearty casserole is easy to assemble and feeds a crowd with minimal effort.
Whether you're hosting overnight guests or planning a special weekend breakfast, this comforting egg casserole delivers every time.
Why Everyone Will Love This Recipe
This breakfast casserole checks all the boxes.
- Perfect make-ahead breakfast
- Feeds a crowd effortlessly
- Packed with protein
- Freezer-friendly
- Easy to customize with your favorite meat
It's the kind of recipe that's equally welcome at Christmas brunch, Easter breakfast, or a casual Sunday morning gathering.
What Makes This Breakfast Casserole So Popular?
Unlike many egg casseroles, this version uses cottage cheese, which creates an incredibly creamy texture while adding extra protein. Combined with hash browns, cheddar cheese, and breakfast sausage, the result is a hearty, satisfying dish that can be prepared the night before and baked the next morning. The addition of green chiles adds subtle flavor without overwhelming heat.
Cooking Tips
- Thaw the hash browns completely before mixing.
- Drain cooked sausage well to prevent excess grease.
- Whisk the eggs thoroughly for an even texture.
- Let the casserole rest for 10 minutes before slicing.
- Add vegetables like bell peppers or spinach for extra nutrition.
Frequently Asked Questions
Can I prepare this casserole the night before?
Yes. Assemble the casserole, cover it, and refrigerate overnight before baking.
Can I use bacon instead of sausage?
Absolutely. Bacon or diced ham work perfectly in this recipe.
Does cottage cheese melt into the casserole?
Yes. It blends into the eggs while baking, creating a creamy texture.
Can I make this casserole vegetarian?
Yes. Simply omit the meat and add vegetables like mushrooms, spinach, or bell peppers.
How do I know when the casserole is done?
The center should be set and a knife inserted in the middle should come out clean.
What should I serve with breakfast casserole?
Fresh fruit, toast, biscuits, salsa, sour cream, or avocado are all excellent accompaniments.
How to Store
Store leftover casserole in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave or warm larger portions in a 325°F oven until heated through.
How to Freeze
This casserole freezes exceptionally well. Assemble the casserole and wrap tightly. Freeze for up to 3 months. When ready to bake, cook from frozen for 1½ to 2 hours, covering the dish for the first hour and uncovering for the remaining baking time. If freezing after baking, allow the casserole to cool completely, then freeze individual portions or the entire casserole for up to 2 months.
Ingredients
- 1 (30-ounce) bag shredded hash browns, thawed
- 1 pound cooked breakfast sausage, bacon, or cubed ham
- 1 (16-oz) container small-curd cottage cheese
- 12 large eggs
- 2 cups shredded cheddar cheese
- 1 (4-oz) can chopped green chiles
- 1 tbsp dried onion (or 1 teaspoon onion powder)
Optional Toppings
- Sour cream
- Salsa
- Guacamole
- Chopped green onions
- Fresh parsley
How to Make Martha Stewart's Breakfast Casserole
- Preheat your oven to 350°F (175°C).
- Grease a 9×13-inch baking dish.
- In a large mixing bowl, combine:
- Thawed hash brownsCooked sausage, bacon, or hamCottage cheeseEggsCheddar cheeseGreen chilesDried onion
- Mix until everything is evenly incorporated.
- Pour the mixture into the prepared baking dish and spread evenly.
- Bake uncovered for 60 to 70 minutes, or until the center is fully set and the top is lightly golden brown.
- Allow the casserole to rest for 10 minutes before slicing.
- Serve warm with sour cream, salsa, guacamole, or your favorite breakfast toppings.
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